Kitcheri, a great dish for autumn times

 

Kitcheri is a classical indian dish and is it often eaten by practitioners of yoga. Kitcheri is said to be a feast for a pauper and good enough for a king. It can be eaten just like it is or served with extra dishes like vegetables, raita, chutney or poppadams.

When the weather becomes more rainy and windy our digestive system reacts to this by also becoming more changeable. In times like this Ayurveda advices us to eat foods which are more easily to digest like one-pot dishes which are warm, moist and nourishing. Kticheri is therefore a great dish for autumn times.

 

Ingredients:

(serves 6)

 

1 cup basmati rice

½ cup yellow split mung dal (avaible at a toko)

3½ -4 cup water (or a little more for a more porridge like consistency)

oil/ghee

1 inch piece of fresh ginger, peeled and finely diced

¼ teaspoon fenugreek seed

1 teaspoon cumin seed

½ teaspoon turmeric

½ teaspoon cumin powder

You can add finely chopped vegetables like carrots, green beans, potatoes, cauliflower, but also green leafy veg like spinach or chard

Salt to taste

Serve with fresh coriander and a sprinkle of lemon juice.

 

Preheat the water in water boiler. Heat the oil in a pan and as soon as it is hot but not smoking, add ginger and let it fry for about 20 seconds, then add the fenugreek seeds and a little later the cumin seeds. Wait until the seeds start to “dance” in the pan (be careful that these do not burn). Then add the rice and the dal and stir with a wooden spoon until the rice looks transparent. Then add the rest of the spices (not the salt) and add the vegetables (except for the green leafy veg, they can be added towards the end). With the pan of the fire, very slowly and carefully add the boiled water, it will bubble for a bit and when the water has calmed down, put the pan on low heat and cover with a lid. The kitcheri will cook in 15-20 minutes. Add the salt towards the end. You can dilute the salt in a little hot water, and pour it over the kitcheri.

 

Never stir in the kitcheri once it is boiling, it will turn into a mush.

 

I hope you will enjoy this delicious dish often this fall season!

 

Liese