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A Recipe for Kicharee

Ingredients:


	Qty	Type	Item	
	---	-----	----------------------------
	1	Cups	Split Mung dal  (yellow)
	2	Cups	White Basmati rice
	1	inch	Fresh ginger root
	1	small	handful of cilantro leaves
	2	TBS.	Ghee (clarified butter)
	1/2	tsp.	Turmeric
	1/2	tsp.	Coriander powder
	1/2	tsp.	Cumin powder
	1/2	tsp.	Whole cumin seeds
	1/2	tsp.	Mustard seeds
	1/2	tsp.	Salt (rock salt is best)
	1	pinch	Hing (also called Asafoetida)
	5-7	cups	Water (amount of water depends upon climate)

*Note: Can use Bragg’s Amino Acid for extra flavor after cooking is completed.
Also can be used as a replacement for salt.

Directions:

Wash dal and rice together until water runs clear. Heat a large sauce pan on medium heat then add ghee (clarified butter), next mustard seeds, tumeric, hing, whole cumin seeds, cumin powder, and coriander powder. Stir all together for a few minutes. Then add rice, dal and stir again. Now add the water, salt and bring to a boil. Cook for 10 minutes. Next turn heat down to low, cover, and continue cooking until both dal and rice becomes soft. The cilantro leaves can be added before serving.

Benefits:

Tridosha balancing, and useful for detoxifying, very easy to digest.
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Last Updated on: April 6, 1996.