Kichari Recipe- Tridoshic
1 cup basmati rice
1 cup split yellow mung dal
6 cups water
½ cup water
¼ tsp salt
¼ tsp turmeric
1 ½ inch piece cinnamon bark
1 small handful cilantro
2 Tbs shredded, unsweetened coconut
5 whole cardamom pods
5 whole cloves
10 black peppercorns
3 bay leaves
Options: carrots, asparagus, cauliflower, peas
Wash rice in at least 2 changes of water. Soak the dal for a few hours, if you have the time. Prepare a few of the vegetables of your choice, cutting them into smallish pieces. In a blender add ginger, coconut, cilantro and ½ cup water and blend until liquefied. Place in a large saucepan on medium, then add cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until the spices are mixed and fragrant. Add the blended items to the spices, then add the turmeric and salt. Stir until lightly browned. Mix in the rice and dal and mix very well. Pour in the 6 cups of water, cover and bring to a boil. Let boil for 5 minutes, then turn down heat to low and cook, lightly covered, until the dal and rice are soft, about 25-30 minutes.
1 cup split yellow mung dal
6 cups water
½ cup water
¼ tsp salt
¼ tsp turmeric
1 ½ inch piece cinnamon bark
1 small handful cilantro
2 Tbs shredded, unsweetened coconut
5 whole cardamom pods
5 whole cloves
10 black peppercorns
3 bay leaves
Options: carrots, asparagus, cauliflower, peas
Wash rice in at least 2 changes of water. Soak the dal for a few hours, if you have the time. Prepare a few of the vegetables of your choice, cutting them into smallish pieces. In a blender add ginger, coconut, cilantro and ½ cup water and blend until liquefied. Place in a large saucepan on medium, then add cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until the spices are mixed and fragrant. Add the blended items to the spices, then add the turmeric and salt. Stir until lightly browned. Mix in the rice and dal and mix very well. Pour in the 6 cups of water, cover and bring to a boil. Let boil for 5 minutes, then turn down heat to low and cook, lightly covered, until the dal and rice are soft, about 25-30 minutes.
