Indian Kitchari Recipe

Kitchari Recipe

a ChefShop Recipe

serves 4 - 20 plus minutes

This Indian Kitchari recipe is from our friend, John, who says he is not much of a cook and yet he seems to make food and bakes a killer sourdough bread.

This is, he told me, a dish you have all the time at meals when he visits his friends in India. His "recipe" is a list of ingredients with an emphasis make sure you have enough water to cook the moong dal and basmati rice.

While you cook the rice, chop your veggies and add them about half way thru the cooking of the "grains".

Zucchini, asparagus, carrots are nice to add. Brussel sprouts, yellow squash and sweet potato works too.

Then, while it is all cooking together happily heat some ghee in a pan and add the spices. Cumin, Turmeric and black mustard seeds are a good place to start. Coriander, salt, Cloves and ginger.

ingredients:
1 cup basmati rice

1 cup Moong Dal (Split Mung Beans)

8 cups water

1/2 to 1 inch ginger root, chopped or grated

1/4 teaspoon sea salt

3 tablespoons ghee

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon black mustard seeds

1/2 teaspoon whole cumin seeds

1/2 teaspoon turmeric powder

1 to 2 cups chopped optional vegetables - carrots, celery, yellow squash, zucchini, Brussel sprouts

Instruction for Rice and dal

Wash your rice at least 3 times and the dal with water

Add the 8 cups of water and bring to a boil, immediately turn down to low and simmer for about 20 minutes. Until rice is cooked and soft.

Add the vegetables to mix about 2/3 of the way thru the cooking.

While the rice and dal are cooking:

#1: In a separate pan add the ghee and heat

#2: Sauteé the cumin seeds and the black mustard seeds until they pop

#3: Turn the heat down slightly and add the remaining spices and stir. You should be able to smell the spices.

#4: Add the rice and dal to the spice mix or if the pan is not big enough, add the spices to the rice and dal.

#5: Add the sea salt and pepper to taste