The benefits of kichari can be described both in dry numbers, having studied the favorable ratio of proteins, fats and carbohydrates, as well as useful trace elements, and from the point of view of Ayurvedic philosophy. Even the ancient adherents of the "science of life" understood that this dish is easily digestible, perfectly saturates the body, increasing its vitality and strengthening health. According to Ayurvedic teachings, the ingredients of kichari have a beneficial effect on three fundamental life forces - the so-called "doshas".
From a purely practical point of view, it is difficult to come up with a healthier dish that is at the same time as easy to prepare and delicious as kichari. Plus, it's vegan-friendly (also read: 3 Really Delicious Vegan Recipes).
Kitchari is made with a mixture of rice and mung bean (mung beans) in one saucepan until smooth and seasoned with spices. In India, this dish can be harsher or softer in texture, classic or experimental, but these are details. Traditionally, the dish is served drizzled with melted butter and garnished with a few chopped cilantro leaves.
How to cook kichari?
- Short-grain rice - ½ cup
- Yellow mung bean - ½ cup
- Melted little - 5 tbsp
Cumin (cumin) - 1 tsp
- Diced green chili - 1 pc.
- Turmeric - 2 tsp
- Salt - 2 tsp
- Chopped cilantro - ½ head
- Lime juice - ½ pc.
- Combine rice and mung bean in a medium bowl. Rinse 2-3 times, draining the water each time. Add enough water to cover the cereal with water. Soak for at least one hour.
- Heat three tablespoons of ghee in a large heavy-bottomed saucepan. While it is heating, drain the soaked rice and mung bean. When the oil is hot, turn on a medium heat. Add cumin and brown lightly. Add the chopped green chili and stir well. Add turmeric along with dried rice and wave. Mix well.
Add 5 ½ cups water and salt. Turn on high heat and bring to a boil. After boiling, cover the pan with a lid and turn on medium heat. Cook, stirring every 5-10 minutes, for 35 minutes, until the rice is tender.
- After cooking, add chopped cilantro, lime juice, and two remaining tablespoons of ghee. Mix well. The dish is ready!
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