Mung Dal Kichari Recipe- Healthy, Wholesome, Vegan
Kichari is one of the lightest and most nutritious of meal. Can be had by almost anyone if made with mung dal. Served in Ayurveda hospitals and homes for the sick. Or you can eat it any day. It is a complete meal in itself, quick and easy to cook.
1/4 cup yellow mung dahl
1/4 cup rice
2 cups water
1/2 tsp finely chopped ginger
1/2 tsp chopped chilli
1/4 tsp coriander
1/4 tsp turmeric
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 pinch of hing( asafoetedia )
1/2 tsp rocksalt
1 tbsp cold pressed oil or ghee
- Wash rice and dahl together 3-4 times.
- Put oil in a heavy bottomed pan on a low flame.When oil is hot add seeds. When mustard seeds have popped add ginger, chilli and other spices. Then add rice and lentils. Stir well for a few minutes so that the rice and lentils are properly coated with the spices.
- Then add water. Bring to the boil then reduce heat to a minimum flame and cover.
- Cook for about 30 mins or until all the water has been absorbed and the rice and lentils have formed a porridge like consistency.
- Serve hot with a dash of lime. Garnish with fresh coriander if required and/or drizzle with a half teaspoon of ghee for a creamier taste.
- Use green split lentils or green whole mung. Green whole mung has to be soaked overnight
- Use brown or red rice in which case 1/2 cup of extra water needs to be added. Brown/red rice rice goes well with whole mung dahl due to similar cooking times.
- Garnish with chopped mint or parsley.
- For wheat kichari use cracked wheat also know as daliya. Use the same proportion of wheat as rice but add 2.5 cups pf water and cook for 40 mins.
- Cook the rice and dahl together with salt and turmeric. Temper afterwards
- Add vegetables when cooking the rice and dahl