Kitchari or Kichadi
The word is Hindi derived from Sanskrit. It can be made any way you wish but this is my own recipe that fit my husband’s needs. It is heating for the cold winters and filling with the right amount of protein without meat when he does not wish to have any.
It can be served as is or covered in sauces and as a side dish. As you change the spices in this recipe to suit the season, it can be a cooling tasty food if you remove the ginger.
Enjoy!
1 c rice
1/2 c split mung beans
1 large onion diced
1/2 tsp salt
1 Tbsp Pepper
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp tumeric
1/4 tsp ginger
1/4 c olive oil
Heat oil.
Add onion.Soften for 3 minutes.
Add spices until smell is aromatic. 3 minutes.
Add mug beans and cook till crispy and brown.
Add rice until it turns opaque in color.
Add 3 cups of water.Bring to boil.
Cover and simmer until cooked.
Tip: never ever stir the rice after it has started to cook post the boil.Rice makes its own steam holes to cook evenly.
Bel Hanna Wel Sheffa!