Khichdi (aka Kitchari)

Kitchari

Ingredients:

·       1 cup mung dahl (yellow split mung beans)

·       1 cup white Basmati rice

·       6 – 8 cups water

·       2 tbs ghee (or coconut oil if you require a vegan-friendly recipe)

·       1 tsp cumin seeds

·       1 tsp mustard seeds

·       2 tsp minced fresh ginger or a 1/2 tsp of ground ginger powder

·       1 green chilli (keep whole)

·       A few curry leaves (or sub for 2 bay leaves)

·       1 tsp ground turmeric

·       ½ tsp ground coriander

·       Pinch of Asafoetida (aka hing)

·       Salt & pepper to taste

Garnish:

·       ½ cup chopped fresh coriander

·       Wedge of lime (to squeeze)

Optional Vegetables (choose one of more):

·             Carrots

·             Courgettes

·             Lettuce

Instructions

1.               Rinse and drain the rice and the moong dal in separate bowls to wash away any impurities and get rid of excess starch.

2.              Leave the rice to one side and then add very hot water to completely cover the moong dal. Let soak for at least 30 minutes (I usually leave mine for an hour or so as I prefer a softer consistency and find it easier to digest this way).

3.              Add the rice to the moong daal (and now cooled water) and soak for another 15 minutes. Pour the mixture into a fine mesh strainer and rinse with cold water until it runs clear.

4.              Warm the ghee (or oil) on medium-low heat in a large pot. Add the cumin seeds, mustard seeds, curry leaves (if using), and let them cook for about a minute until the seeds start to pop and become fragrant. Add the ginger, green chilli, turmeric, ground coriander, and a pinch of asafoetida.

5.              Add the rice and dal mixture into the pot and stir to coat in the spices. Add salt and pepper to season and the 6 cups of water.

6.              Increase the heat to medium-high to bring the mixture to a gentle boil. Turn the heat down immediately to a gentle simmer. Simmer for 30 - 45 minutes, uncovered, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy. If the kitchari starts to stick to the bottom of the pot or becomes too thick, add the extra cups of water one at a time.

7.              If adding vegetables, add these to the pot accordingly, based on the required cooking time. i.e carrots for the last 20 minutes, lettuce for the last 5 minutes.

8.              Once ready, turn off the heat and adjust the seasoning, if needed, and stir again. To serve add fresh coriander leaves and a squeeze of lime juice or a spoon of this lemon and ginger chutney.

Notes

·       Yellow split mung beans (aka Mung Dal): It’s worth tracking these down as the recipe isn’t really the same with substitutions however if you are unable to get hold of any Moong Dal then swap for red lentils.

·       To store: Allow it to cool down completely before placing it in an air-tight glass container for 2 to 3 days in the fridge.

·       To freeze: Store in a freezer-safe container for up to 2 months. Be sure to defrost fully in the fridge before reheating it.

·       To reheat: Warm in a saucepan on the hob. Stir it with a small amount of water, (about ¼ cup of water for every cup of kitchari), to get the porridge-like consistency.