KITCHARI

KHICHDI (KITCHARI)

Thank you for reading our blog. Stefanie, one of our lead Teachers at Saha shares a recipe she has made for us and it’s absolutely delicious. Give it a try and tell us what you think.

 

 

 

*SERVES 6

PREP TIME: 20 MINS

COOK TIME: 1 HOUR+

Allow 8 hours to soak beans and rice.

 

INGREDIENTS:

-2 tbsp. ghee or Coconut Oil

-2 tbsp. asafetida

-2 tbsp. onion

-2 tbsp. fresh ginger, minced

-2 tbsp. fresh Turmeric, minced

-1/2 tsp. ground dried Turmeric

-1 tsp. ground cumin or handful of cumin seeds

-1/2 tsp. ground Coriander or seeds

-1 ¼ tsp. Sea Salt (+)

-1/2 cup Split Mung Bean, rinse and soaked*

-1/2 cup Basmati Rice, rinsed and soaked*

-5 cups Magic Mineral Broth (+), (look up Rebecca Katz’s recipe) or Vegetable Broth

-1 head cauliflower, cut into florets

-2 carrots, peeled and diced

-1 tsp. fresh squeezed lemon or lime Juice

-2 tbsp minced fresh cilantro (garnish)

*To soak beans and rice, put each in a large bowl and add water to cover by 3”. Cover with towel and soak 8 hours. Drain well before cooking.

~Heat ghee in a heavy pot over medium heat. Add onions and sauté for about 4 mins., until golden. Stir in ginger root, fresh and dried turmeric, cumin, coriander and salt. Sauté 1 min.

Add soaked beans and rice.

~Add 5 cups of broth, bring to boil. Lower heat to low and simmer, covered, 20 mins.

~Stir in cauliflower and carrots, cook until tender (20 mins). Add more broth if too thick.

~Stir in lemon juice. Taste and adjust seasoning. Serve garnished with cilantro.

~Option: Add 1-2 split chili peppers for heat.

Stores well in refrigerator for up to 5 days. Freezes well for up to 3 months.