Priya's Kitchari
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Priya's Kitchari calories by ingredient
Introduction
Kitchari is a one-pot Indian meal. Kitchari translates to "mess", and it is basically a nutritious porridge that is eaten when sick, and on certain holidays. Kitchari is a one-pot Indian meal. Kitchari translates to "mess", and it is basically a nutritious porridge that is eaten when sick, and on certain holidays.Number of Servings: 8
Ingredients
-
1 Cup basmati rice
.5 Cup split yellow mung beans
9 Cups water
1 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 powder
2 tsp ground coriander
1.5 tsp table salt
TARKA
1 tbsp ghee
6 curry leaves
0.25 tsp asafoetida
40 cilantro stems
Tips
Adapted from the Krishna cookbook. You can use any combination of vegetables, I try to use one of every color. Every spice serves a healthful purpose in this recipe, but you can leave any one of them out and the recipe will come out fine. Do seed the chili, the recipe is not meant to be hot, but to use the nutritional value of the chili. You can substitute oil for ghee, but if you are making this because you have an upset stomach, use the ghee, it will soothe the digestive tract. The recipe calls for a pressure cooker, but can be cooked on the stove or in an instant pot.
Directions
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
