Kitcheree recipe

[Guest guest]

Kitcheree recipe

Ingredients:

 

1 gallon water

1 cup basmati rice

1/2-1 cup mung beans

2 " piece of ginger, minced

2-3 onions, finely chopped

12 cloves garlic, minced

6 cups chopped veggies (carrots, celery,broccoli, zucchini, corn, etc.)

1-2 tbsp. turmeric

1 tsp. black pepper

2 tsp cumin seeds (whole ones are nicer than ground, but if using

ground use less)

1 tsp. coriander powder

1 tsp. ajwan seeds (if you can find them in Indian store)

1-2 tsp. red chili flakes (optional)

1/4 cup soy sauce or Braggs aminos or to suit your taste

1/2 cup olive oil or ghee

 

I use a 2 gallon pan and fill it half full of water. Boil water. Add washed

rice and mung beans. Turn down heat to simmer. While waiting for water to

boil, chop ginger and veggies. Add veggies. Cook about 30-45 min. Add garlic

and soy sauce. I add minced cilantro or leave out the oil and make an oil out

of cilantro, garlic and olive oil and serve on top.

 

Gurubandhu Khalsa

 

 

 

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[Guest guest]

> 1 gallon water

> 1 cup basmati rice

> 1/2-1 cup mung beans

.. . .

 

Thanks for this recipe :-) I see from the amount of water and from the

directions that this

would probably turn out as a stew or very thick stew in texture/thickness - am I

right? It's

interesting that these kinds of dishes, like just plain dhal recipes, are of

varying thickness

depending on the kind of lentils or beans used, the amount of water or stock,

and the

whim of the cook :-) Very versatile!

 

Do you use white or brown basmati here?

 

Best, Pat

[Guest guest]

Pat,

 

I would say this is like a thick soup. I saw your recipe for kitcheree. I

have made it similiar to yours lots of times. I saute the onions and ginger and

masala first. I have always called it mung beans and rice although I noticed

you used lentils instead. I always use white basmati rice. It is naturally

unhulled. I am sure yours tastes good also.

 

GB

Re: Kitcheree recipe

 

> 1 gallon water

> 1 cup basmati rice

> 1/2-1 cup mung beans

.. . .

 

Thanks for this recipe :-) I see from the amount of water and from the

directions that this

would probably turn out as a stew or very thick stew in

texture/thickness - am I right? It's

interesting that these kinds of dishes, like just plain dhal recipes,

are of varying thickness

depending on the kind of lentils or beans used, the amount of water or

stock, and the

whim of the cook :-) Very versatile!

 

Do you use white or brown basmati here?

 

Best, Pat

 

 

 

 

 

 

 

 

 

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[Guest guest]

> I would say this is like a thick soup.

 

Served on its own with some breads or over rice?

 

> I saw your recipe for kitcheree. I have made it similiar to yours lots of

times. I saute the

onions and ginger and masala first. I have always called it mung beans and rice

although I

noticed you used lentils instead. I always use white basmati rice. It is

naturally unhulled. I

am sure yours tastes good also.

 

Well, just the basic recipe :-) It gets changed of course. I like green lentils

in it because,

well, I just do LOL We almost always use brown rice, usually basmati, for

cooking, but

when out settle for what's on offer.

 

Actually, it's the mix of spices that make the difference in such dishes,

really, isn't it? And

of course the method - wet or dry, fried or not, etc. :-)

 

Best love, Pat

[Guest guest]

Pat,

 

I just eat it like it is. Many people eat it with bread though. In India

people eat it with chappatis (rotis). I personally do not particularly like

bread or chappatis. The quantity is so large (2 gallons) because we keep it on

the stove and often that;s all I'll eat the whole day. I don't like to spend a

lot of time in the kitchen if I don't have to although I do like to cook.

 

GB

 

Re: Kitcheree recipe

 

 

> I would say this is like a thick soup.

 

Served on its own with some breads or over rice?

 

 

 

 

 

 

 

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