Priya's Kitchari
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Cup basmati rice.5 Cup split yellow mung beans 9 Cups water1 Bay Leaf (Tej Patta if you have the Indian bay leaves)1 Tablespoon grated ginger root 5 Cups mixed vegetables 1 serrano chili, seeded.5 tsp turmeric powder2 tsp ground coriander 1.5 tsp table saltTARKA1 tbsp ghee 6 curry leaves 0.25 tsp asafoetida40 cilantro stems
1. Clean the moong dal and rice and put into pressure cooker with 8 cups of water.
2. Add the bay leaf, ginger, chili, turmeric, coriander, vegetables, rice, tomatoes, and 3/4 teaspoon of salt and stir.
3. Turn the stove on high heat, and then put the lid on the pressure cooker. When water and/or steam starts to come out of the top, put the whistle (pressure regulator) on, cook for three whistles, and turn off heat. If you have a cooker that does not have a whistle, then cook for about 9 minutes.
4. For the tarka, in a small saucepan, heat the ghee. You can test the heat by putting one cumin seed in the ghee, if it begins to sizzle right away the ghee is hot enough to use. Add the cumin seeds, and when they begin to turn color, add the curry leaves.
5. When the curry leaves quit sputtering, add the asafoetida and once it is fully dissolved (you can stir or swirl the pot to assist with this) add the seasoning to the khichari mixture and stir.
6. If the khichari needs more water, add boiling water to the mixture at this point. Cook covered on a low heat for about 5 minutes.
7. Once it is done and the consistency is what you prefer, fold in the fresh coriander leaves.
8. Serve with a dollop of yogurt.
Serving Size: Makes 8 1-cup servings
2. Add the bay leaf, ginger, chili, turmeric, coriander, vegetables, rice, tomatoes, and 3/4 teaspoon of salt and stir.
3. Turn the stove on high heat, and then put the lid on the pressure cooker. When water and/or steam starts to come out of the top, put the whistle (pressure regulator) on, cook for three whistles, and turn off heat. If you have a cooker that does not have a whistle, then cook for about 9 minutes.
4. For the tarka, in a small saucepan, heat the ghee. You can test the heat by putting one cumin seed in the ghee, if it begins to sizzle right away the ghee is hot enough to use. Add the cumin seeds, and when they begin to turn color, add the curry leaves.
5. When the curry leaves quit sputtering, add the asafoetida and once it is fully dissolved (you can stir or swirl the pot to assist with this) add the seasoning to the khichari mixture and stir.
6. If the khichari needs more water, add boiling water to the mixture at this point. Cook covered on a low heat for about 5 minutes.
7. Once it is done and the consistency is what you prefer, fold in the fresh coriander leaves.
8. Serve with a dollop of yogurt.
Serving Size: Makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 123.1
- Total Fat: 2.5 g
- Cholesterol: 3.8 mg
- Sodium: 463.0 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.3 g
- Protein: 4.9 g