If you prefer not to make your own kicharee, we have a pre-mixed delicious Khichadi box that includes rice, beans and a packet of spices that you simply toss into a pot and simmer for 30 minutes.
This recipe makes enough to last you for 3 or 4 meals. You can play with the mixture of spices. Many people prefer this recipe when the spices are doubled (or even tripled).
1 c Split Yellow Moong Beans* (see for ‘weak digestion below’)
¼ - ½ c White Basmati Rice
1 Tbs Fresh Ginger Root
1 tsp each Black Mustard Seeds, and Cumin and Turmeric powder
½ tsp each Coriander powder, and fennel and fenugreek seeds
1 pinch Hing - also called asafetida (optional)
3 Cloves
3 Bay Leaves
7-10 c Water
½ tsp Salt (rock salt is best) or Bragg’s Liquid Aminos.
1 small handful Fresh Chopped Cilantro Leaves
It’s important to get SPLIT MOONG DAL beans because they are easy to digest and due to their cleansing qualities, they pull toxins from the body. They are available at Asian or Indian grocery stores or through LifeSpa. Different spellings include “mung” and/or “dahl.” Please note that you do not want the whole moong dal beans, which are green, or yellow split peas.
- Wash split yellow mung beans (dal) and rice together until water runs clear.
- Heat a large pot on medium heat and then add all the spices (except the bay leaves) and dry roast for a few minutes. This dry-roasting will enhance the flavor.
- Add dal and rice and stir again.
- Add water and bay leaves and bring to a boil.
- Boil for 10 minutes.
- Turn heat to low, cover pot and continue to cook until dal and rice become soft (about 30-40 minutes).
- The cilantro leaves can be added just before serving.
- Add salt or Bragg’s to taste.
* For weak digestion, gas or bloating: Before starting to prepare the kicharee, first par boil the split moong dal (cover with water and bring to boil), drain, and rinse. Repeat 2-3 times. OR, soak beans overnight and then drain. Cook as directed.