My Kicharee
My version of kicharee.
- Prep
- 10 minutes
- Cook
- 25 to 30 minutes
- Serves
- 2
From Ayurveda: Breaking the Rules Without Breaking the Principles
If you own My Mother’s Ayurvedic Kitchen, you may notice that my kicharee is different from my mother’s. There are many versions of kicharee, just as there are several different spellings. I like it when the rice and beans keep a little chew and you can taste the difference between the two, so I use less water.
I also like to make a vaghaar, cooking the spices and fresh vegetables separately in oil instead of adding them to the simmering rice and beans. This makes it easy to change the dish with the season. Instead of tomatoes, I sometimes add a handful or two of baby spinach, and in summer I mix in half a can of coconut milk to make it cooling. If you are making kicharee as part of a purvakarma cleanse, keep to the recipe as written, since extra ingredients change its medicinal properties.
Ingredients
- 1/2 cup basmati rice
- 1/2 cup moong dal (split and hulled mung beans), or red lentils
- 3 cups water
- 3 tablespoons olive oil or ghee
- 1/2 teaspoon cumin seeds
- 1/2 onion, chopped
- 1 tablespoon grated ginger
- 1/2 tomato, chopped
- 1 teaspoon dhana jeeru (or 1/2 teaspoon each ground cumin and coriander)
- 1/2 teaspoon turmeric
- A pinch to 1/8 teaspoon red chili powder
- 1 teaspoon salt, plus more to taste
- Optional: two large handfuls of spinach and 1/2 can coconut milk
Method
- 1Place the rice and dal in a large fine-mesh strainer and rinse under cold running water until the water runs clear.
- 2Place the rinsed rice and beans in a large saucepan with the water and bring to a boil over high heat. Reduce the heat to medium-low to keep a simmer, skimming off any film that forms on top.
- 3Simmer uncovered and without stirring for 25 to 30 minutes, until almost all the liquid is absorbed. The rice will be tender and the beans will squish between your fingers. I like a soupy-but-thick consistency, where the liquid moves with the rice and beans instead of flowing on its own.
- 4Remove the kicharee from the heat while you make the vaghaar. In a medium sauté pan, heat the oil over medium-high heat. When it shimmers, reduce the heat to medium and add the cumin seeds. They will bubble right away and may pop lightly.
- 5After about 30 seconds, when the seeds are lightly browned and fragrant, add the onion and ginger. Cook for a few minutes, stirring, until the onion is translucent.
- 6Take the pan off the heat and add the tomato, dhana jeeru, turmeric, red chili powder and salt. For a softer tomato, leave it on low heat for a minute or two.
- 7Add the vaghaar to the kicharee and stir to combine.
