Try this very simple recipe for an all round healing, healthy and agni enkindling meal.
Ingredients
Makes approximately 2-3 servings
- 1/3 cup split yellow mung dal
- 2/3 basmati rice (or other grain)
- 3-4 cups of water (a ratio of 1:3 or 1:4)
- 1/4 tsp turmeric powder
- 1/4 tsp ginger powder
- 1/4 tsp coriander powder or ground seeds
- 1/4 tsp roasted cumin seeds
- A handful of spinach, peas, seaweeds or any other seasonal vegetables
- Ghee or Hemp seed oil
- Salt, pepper, fresh lime
Instructions
- Soak the mung beans and rice overnight (you can skip this step, but pre-soaking is better as it makes them easier to digest).
- Wash the beans and rice thoroughly.
- Dry-fry the cumin seeds in a frying pan for a few seconds until they turn slightly darker and release an aroma.
- Put the water, mung dal, basmati rice and spices in a pan and stir.
- Simmer covered on a very low heat until the beans are soft and well cooked.
- Add the seasonal vegetables and cook for another 5 minutes until the vegetables are soft.
- Add a teaspoon of ghee or hemp seed oil at the end of cooking and season with a little salt, pepper and squeeze of fresh lime.
- Note: after adding the ingredients, do not stir the contents of the pan until the kicharee is fully cooked, or the kicharee will go mushy.