Kicharee Recipe

By John Douillard, DC, PhD

KICHAREE RECIPE

Ingredients:

Quantity Ingredient_______________

1 cup Split Yellow Mung Beans*
¼ - ½ cup White Basmati Rice
1 pinch Fresh Ginger Root
2 Tbs. Ghee – clarified butter
½ tsp. Turmeric
½ tsp. Coriander powder
½ tsp. Cumin powder
½ tsp. Whole cumin seeds
½ tsp. Mustard seeds
1 pinch Hing (asafetida)
7-10 cups Water
½ tsp. Salt – rock salt is best**
1 small handful Fresh Chopped Cilantro Leaves

*It’s important to get SPLIT beans – available at Asian Grocery Store.
*Braggs Amino Acids can be added after cooking for flavor or to replace salt.


Directions:

Wash split yellow mung beans (dal) and rice together until water runs clear. Heat a large pot on medium heat and then add ginger root, ghee, turmeric, coriander powder, cumin powder, whole cumin seeds, mustard seeds, and hing. Stir all together for a few minutes and add dal and rice and stir again. Add water, salt and bring to a boil. Boil for 10 minutes. Turn heat to low and cover pot and continue to cook until dal and rice become soft (about 30-40 minutes). The cilantro leaves can be added just before serving.

For weak digestion, gas or bloating, prepare beans before proceeding with directions above: Par boil beans (cover with water and bring to boil), drain, and rinse. Repeat 2-3 times. OR, soak beans overnight and then drain. Cook as directed.

Further Information

http://www.lifespa.com/article.asp?art_id=51