Kichari

3 servings

40 minutes

Add to favorites

A traditional Indian very spicy porridge made from mung beans and rice, one of the most important Ayurvedic dishes. It is spiced with cardamom, cumin, turmeric, garlic and ginger. This version of kichari does not contain vegetables, but sometimes zucchini, carrots and pumpkin are added.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

3servings

Olive oil

2 tablespoons

Cumin seeds (jeera)

0.5 teaspoon

Onion

0.5 head

Ginger

100 g

Black cardamom seeds

1 piece

Garlic

1 clove

Turmeric

0.3 teaspoon

Mung peas

0.5 glass

Wild rice

0.3 glass

Water

2.5 glasss

Cooking steps

1
Soak the mung beans for 2 hours.
Required ingredients:
1. Mung peas: 0.5 glass

2
Heat oil in a pan, add cumin.
Required ingredients:
1. Olive oil: 2 tablespoons
2. Cumin seeds (jeera): 0.5 teaspoon

3
When the smell of cumin starts to be felt, add the peeled and chopped onion and ginger and sauté until the onion is translucent.
Required ingredients:
1. Onion: 0.5 head
2. Ginger: 100 g

4
Add cardamom, whole garlic, and turmeric. Keep on the heat for 1 minute, stirring.
Required ingredients:
1. Black cardamom seeds: 1 piece
2. Garlic: 1 clove
3. Turmeric: 0.3 teaspoon

5
Add the grains and keep on the fire for 2 minutes.
Required ingredients:
1. Mung peas: 0.5 glass
2. Wild rice: 0.3 glass

6
Pour water over the kichari, add salt, and bring to a boil.
Required ingredients:
1. Water: 2.5 glasss

7
Reduce the heat, pour in water, cover with a lid, and cook for 30 minutes, stirring occasionally.