The Indian dish Kitchari has become a big favorite of mine, a delicious meal which fills the kitchen with wonderful scents. Kitchari is best known as the all-star of Ayurvedic cleansing, and if you are a yogi, you might know the dish? - it is said to be the most wholesome food for yogis- balanced for body & soul.
There are so many different ways to make Kitchari (which means mixture, usually of two grains, by the way), but common for all is that it does not take a lot of time, and it is easy to make. I like it this way:
1/2 cup basmati rice
1 cup red lentils (Mung Dal, split yellow)
6 cups water
2 tsp butter (ghee, if you have)
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
2 cm ginger root (chopped)
1 t coriander seeds
1/2 t salt
fresh cilantro leaves
If you like, you can also add 1 cup assorted vegetables. I have experimented at bit and tried with different vegetables. You can add carrots, potatoes, beans, but I liked it with zucchini or tomatoes - I think both works very well. Separately though.
Clean the lentils and rice, and set aside. Heat the butter in a pan, and add the seeds. Saute them until they pop, and then add the other spices. Add the rice and lentils, and pour over water. Allow it to boil for 20 minutes, but check that it has enough water. It shall be a bit sticky, but not dry!. After 20 minutes you can add chopped vegetables. Cook for another 5 minutes, or until the vegetables are soft. (you can also precook them, and add them to the rest towards the end of the cooking time )
That's it, dear reader, it is ready - I hope you got tempted to try it out?
(1) Kate Lumsden- www.elephantjournal.com