Recipe Share – Kitchari Rice

Ingredients

• 1 cup basmati rice
• 1 cup mung dhall
• 1-2 green chilies
• 1 teaspoon turmeric powder
• 1 tablespoon chopped ginger
• 1 very small pinch of asafoetida (hingu)
• 1 teaspoon mustard seeds
• 2 tablespoons ghee
• 3 teaspoons of Tridoshic Sun NatureOrganic Vegetable Curry Powder
• Add any other vegetable that you like (zucchini, cabbage, carrots, etc.)
• Coriander leaves (for taste)
• 1 slice lemon

Cooking Method

1. Wash rice and mung dhall in cold water 4-5 times and soak for little while to keep ready.
2. Heat up ghee in heavy bottom pan, add mustard seeds. Fry on low fire and hear till they start to pop up.
3. Add the rest of the spices – ginger, turmeric, chilies, asafeotida, black salt, little sea salt and spice mix. Fry for one minute, do not allow them to burn.
4. Add the rice and mung dhall, stir for a few seconds so that the mixture is coated with ghee, then add 4 cups of boiling water. You can add in some vegetable of your choice into it, which you may then have to add in ½ cup extra boiling water. [If you are cooking for yourself, use portion of 3 tablespoons rice and 2 tablespoons mung dhall and reduce the spices accordingly to suit your taste.]
5. The dish is cooked when most of the water has evaporated and the grains are soft and slightly mushy. Sprinkle with chopped coriander leaves, and squeeze the lemon juice for taste before serving.

Alternate Kitchari – Mung Dhall with Quinoa

You can replace the 1 cup basmati rice with 1 cup of organic white quinoa or 1 cup of organic tri-color quinoa to lessen the carbohydrate. The quinoa has to be soaked same time as the organic mung dhall.

Spice Mix Veggie Soup

You can cut your veggies of your liking and using the same method as above – use little ghee to stir fry the spice mix in low fire, then add warm water and let it boil for a while and then add in the veggie and you can eat it with plain white basmati rice or cooked quinoa.