Cooking

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Kicheri

Kircheri is a traditional ayurvedic dish. It is a full blown, decent meal, very easy to digest and enjoy at the same time.

It is recommended especially for people with weak digestion and assimilation, during the process of cleansing therapy (eg. Panchakrama), for children and the elderly people. Very good dish for yogis.

Ingredients:

1 cup of basmati rice (approx. 100 grams)

1 cup of mung dal (approx. 100 g)

10 cups of hot water

1 tablespoon of clarified butter

1 teaspoon of cumin

1 teaspoon of black mustard

1/2 teaspoon of turmeric, salt (for taste)

  1. Rice and dal rinse in a sieve, soak for min. 1 hour, then strain.
  2. Heat the butter in a thick bottom saucepan. Do it carefully to achive right temperature and avoid overheating the butter. After a while, add cumin and mustard. When the mustard seeds begin to „shoot”, add the rice and mung dal. Mix well.
  3. Add hot water, turmeric and salt
  4. Simmer for about 45 minutes, until the rice grains and mung dal will get well overcooked to semi-liquid consistency. In this conditio the kicheri it is most easily digestible.

To be served with chopped parsley, some clarified butter and chopped ginger.

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