Tasty Indian Kitchari Recipe
This simple dish with various beneficial spices relieves the digestive system and the more liquid the better.
Ingrédients
- 120 g yellow mung dal yellow Indian lens (yellow lens)
- 120g organic basmati rice or (high quality white rice)
- 2 tsp of ghee (you can use also coconut oil is a very good substitute) natural butter without preservatives or chemical substitutes
- 1 tsp of mustard
- 1 ½ tsp freshly ground whole cumin
- 1 tsp of ground turmeric
- 1 tsp grated fresh ginger
- 1 bay leaf
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1 tsp whole or ground fennel seeds
- 1/4 teaspoon of ground nutmeg
- 3 small cinnamon sticks or 1/4 teasppon of ground cinnamon
- 4-5 Dried saffron stigmas.
- small pinch of Asafoetida optional
- pinch salt
Instructions
- First wash the mung dal, remove any pebbles and let soak for an hour. Drain off the soaking water and rinse the mung peas again. Also wash the rice before cooking.
- Melt the ghee in a saucepan or coconut oil and lightly roast the spices. Add asa foetida and salt to taste. Add the rice and mung dal, mix everything well.
- Pour in 4 or more cups of water and cook over medium heat. Then cook over low heat for 40 minutes until all the ingredients are tender and a creamy consistency.
- If necessary, add a little hot water from time to time. Stir from time to time so that it does not stick to the bottom.
- You can also add carrots, zucchini or broccoli in small pieces and steamed, and garnish with chopped coriander leaves or parsley.