Mung Dal Kichuri (Kichri recipe)
Serves : 3
Ingredients
0.25 cup yellow split mung dal
0.25 cup white basmati rice
3-4 fingerling potatoes scrubbed and quartered or 1 large Yukon Gold or a red potato peeled and diced into 0.5 in pieces
1 carrot peeled and cut cross wise into 0.25 in pieces
0.5 cup shelled fresh english peas or frozen peas
0.25 cup cashew
1 medium tomato quartered
2 tbsp ghee - maybe substituted with 2 tbsp of high quality organic sunflower seed oil.
1tsp whole cumin seeds
1 tsp ground turmeric
1tsp ground coriander
0.5 in piece of fresh ginger grated or minced
1 whole dried cayenne pepper (optional)
1 bayleaf
2 tsp sea salt
1 tsp sugar (optional)
Cooking steps:
- Rinse and drain the mung dal and rice in 3-4 changes of cold water to remove the starch from the surface.
- Add the ghee to a 4 quart happy bottomed sauce pan and heat it under medium heat until the ghee melts and just starts to smoke.
- Add the bay leaf, cayenne pepper (whole) swirl around for 30 secs.
- Add the whole cumin seeds and use a metal spatula to stir the seeds for 30s.
- Add the ground coriander and stir it with the spatula for 15 s and add the ginger and stir for approx. a minute or until the ginger starts to turn golden
- Add the cashews and stir for 30 s.
- Add the turmeric and the chopped tomatoes and periodically stir (~3-5 min) until the tomato falls apart.
- Add the potatoes, carrots, fresh peas and stir for ~ 5 minutes. If you are using frozen peas add the peas at the end of the 5 minutes and stir for an additional 3-5 minutes
- Add the drained rice and dal, salt,sugar and stir for 3-5 minutes until the ingredients are well mixed together and coated with the spices
- Add 5 cups of cold filtered water, increase heat and bring it to a rolling boil
- Reduce heat to medium-low, cover and cook for 30-45 minutes depending on altitude and the freshness of the mung dal. At the finished stage, the dal should completely disintegrate. You may want to check for every 15-20 minutes.
- Once done, leave the kichuri covered for another 15 minutes
Serve hot - normally the kichuri will be drizzled with melted ghee (optional) on top.
Note - If using a pressure cooker, add only 4 cups of water and cook for approximately 10 minutes under medium heat and let it sit under pressure for another 15 minutes. You can add spinach in step 9 - but the spinach will turn into mush and will impart a greenish color as opposed to a bright yellow.