Khichari (pronounced kitch-eri)

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Khichari (pronounced " kitch-eri " ) is such an important

dish for vegetarians that I have included a different

recipe for it in each of my cookbooks. The

flavoursome, juicy stew of mung beans, rice and

vegetables is both nutritious and sustaining. It can

be served anytime a one-pot meal is required You can

practically live on khichari, and in fact, some people

do. I eat it accompanied by a little yogurt, some

whole-wheat toast, lemon or lime wedges and topped

with a drizzle of melted ghee. Bliss! Serves 4-6.

 

½ cup split mung beans, washed and drained

6 cups water

1 bay leaf

1.5cm (½-inch) chunk ginger, chopped fine

1 small green chili, seeded and chopped

½ teaspoon turmeric

2 teaspoons coriander powder

1 cup Thai rice, or other long grain rice of your

choice

1 packed cup each broccoli, potato cubes and quartered

Brussels sprouts, or vegetables of your choice

2 ripe tomatoes, chopped

1½ teaspoons salt

2 tablespoons ghee or oil

2 teaspoons cumin seeds

small handful curry leaves

½ teaspoon yellow asafetida powder

½ cup chopped fresh coriander leaves

wedges of lemon, some chilled yogurt, and extra ghee

for serving

 

Bring to a boil in a saucepan the mung beans, water,

bay leaf, ginger, chili, turmeric and coriander, then

reduce to a simmer, and cook, partially covered, for

about 15 minutes, or until the beans start to break

up.

 

Add the rice, vegetables, tomatoes and salt, increase

the heat, and stirring, bring to a boil, then return

to a simmer, covered. Cook, stirring occasionally, for

another 10-15 minutes, or until the rice is soft.

 

Season: heat the ghee in a small saucepan over

moderate heat. Sprinkle in the cumin seeds, fry until

a few shades darker, and add the curry leaves -

careful, they crackle. Sprinkle in the yellow

asafetida powder, swirl the pan and empty the fried

seasonings into the khichari. Stir the seasonings

through, then return to a simmer and cook for another

5 minutes or so, or until the rice is fully swollen

and soft. If you desire a moist khichari, add a little

boiling water now.

 

Serve: fold in the fresh coriander, and serve the

khichari piping hot with a drizzle of warm ghee, and

the accompaniments suggested above.

 

 

 

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