Vegetable Kichari

This is Steve's baby, he found the recipe, alerted the world of facebook that he would have a warm bowl of Kichari for his wife when she got home, and he didn't disappoint! Steve had to do some google searches to translate mung dhal and masoor dhal and he even improvised.

Sitting on our couch, watching The Big Bang Theory, my food is comforting and nourishing, just the way I like it. It is not overly spicy, it is like a creamy stew and the cilantro is refreshing. If we added more water it could have been a soup, if we added less water, it could easily be a filling for a burrito.

In no way should this recipe be anything but easy, toss in any veggies and be free and wild about what rice you use. This is a jumping point, take it where ever it may, add chili spice, garnish with avocado and serve with tortilla chips, the possibilities are endless.

SIDE NOTE: I added Franks Red Hot sauce to mine, well, because I put that *5#@ on everything... except waffles, that would just be gross.

Thank you for dinner Steve!

If you want the real Indian recipe check it out at Maharishi Ayurveda

TRY THIS

Vegetable Kichari
1/2 cup arborio rice
1/4 cup yellow split peas
1/4 cup red lentils
1/2 cup green lentils
3 Tbsp ghee (clarified butter) you can use oil
1/2 tsp cumin seeds
1 tsp ginger, finely chopped
1 tomato, finely chopped
1 1/2 tsp turmeric
1 Tbsp coriander powder
salt to taste, we used around 2 tsp (added when the lentils are fully cooked)
2-3 cups veggies , we used black kale, carrots, celery and red pepper
3-4 cups of water depending on desired consistency
Cilantro for garnish

• Wash all the grains in a large mesh colander, this gets rid of all the dust and particles on the grains which can alter the taste
  
• In a large soup pot heat ghee or oil over medium heat
• Add cumin seeds and cook until they pop
• Add ginger and cook until lightly browned
• Add tomato and remaining spices and cook for 2 -3 mins, stirring occasionally
• Add the grains, stir thoroughly and cover for 3 mins
• stir again, add veggies and water then cover. Stir every few minutes.
• Cook until the grains are tender, approximately 30-45 mins.
• Garnish with cilantro and enjoy!

I think you could save time and toss everything, except the salt, into a crock pot and get the same results.