Mung Bean Kichari

Serves 4-6

Mung bean kichari is a very basic ayurvedic healing dish. Unspiced kichari is served in cleansing diets and during panchakarma, an ayurvedic rejuvenation treatment. It is also suitable when people are ill or have delicate digestion. You can make a meal of spiced kichari by adding finely cut vegetables during the last 10 minutes of cooking. Try green beans, carrots, peas, and zucchini. Hing, known as "asafoetida" in the west, is an ayurvedic spice that aids digestion and imparts an onion-like flavor. It can be found in Indian markets and in some natural foods stores.

Ingredients

  • 1 cup basmati rice
  • 1 cup mung beans
  • 3 cups of water
  • 1 tbsp YoGHEE
  • pinch of hing (asafoetida), optional
  • 2 tbsp minced fresh ginger
  • 1 1/2 tsp cumin seeds
  • 3/4 tsp black mustard seeds
  • 1/4 tsp fenugreek
  • 1 tsp turmeric
  • chopped cilantro for garnish

Method

1. Bring the rice, beans and water to a boil in a pot. Cover, reduce the heat and simmer about I hour until the dal is tender, all the water is absorbed, and the mixture resembles a thick porridge. Stir occasionally and be careful toward the end of cooking that the mixture doesn't stick. Add more water if necessary.

2. Heat the YoGHEE or oil in a small skillet. Add the hing, ginger, cumin seeds, mustard seeds and fenugreek. Sauté on low heat until the mustard seeds dance. Add to the kichari. Stir in the turmeric. Garnish with chopped cilantro, and if desired, a drizzle of YoGHEE.