11:44, 09 Jul 2023, author: Ermakova M.

Kitchari: Indian Lunch

Name: Kitchari: Indian Lunch
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: Mash - 1/2 cup; Rice round - 1 cup; Onion - 1 pc.; Tomato - 2 pcs.; Garlic - 5 cloves; Zira - 1 tsp; Ginger - 1/2 tsp; Turmeric - 1 tsp; Paprika - 1 tsp; Chili pepper - 1/2 pod; Vegetable oil - 100 ml; Salt - to taste; Asafoetida - 1 pinch; Cinnamon, cloves - on the tip of a knife

Kitchari is practically the king in Ayurvedic cooking. One of the main ingredients of Kitchari is mung bean, which I want to write more about.

Photo source: reepik.com/author/wirestock

Small green peas, shiny, slightly oval in shape ... This leguminous crop has long and deservedly been popular in Asian countries. Mung appeared on our markets not so long ago, but it is already beginning to be popular with consumers. And this is true - mung bean contains various elements necessary for our body - iodine, fluorine, potassium, calcium, manganese, iron and many, many others. The presence of vitamins in the composition of mung bean - such as A, E, H, B1, B2, B5, B6 - makes mung bean simply necessary for proper nutrition. It has already been proven that regular consumption of mung beans lowers blood sugar levels and helps the body fight tumors. Mash has antiseptic properties, and in connection with this, dishes prepared with these beans help protect against infections and endure colds.

Kitchari: Indian Lunch

Кухня: Indian, обед, калории: 247, время приготовления: 00:50

Ингредиенты

Mash - 1/2 cup

Rice round - 1 cup

Onion - 1 pc.

Tomato - 2 pcs.

Garlic - 5 cloves

Zira - 1 tsp

Ginger - 1/2 tsp

Turmeric - 1 tsp

Paprika - 1 tsp

Chili pepper - 1/2 pod

Vegetable oil - 100 ml

Salt - to taste

Asafoetida - 1 pinch

Cinnamon, cloves - on the tip of a knife

Рецепт

1. I want to make a reservation right away. If you are going to cook kichari, then soak the mung beans in water a day before cooking. Mash should swell, and you will see that the husk on the grains has cracked.

2. Rub the grains well in your palms, as if erasing. In this way, you will effortlessly remove the husk from the grains. Rinse the mung bean several times under running water - and all the husks will be washed off.

3. Now the most fragrant. Pour oil or ghee into a skillet or cauldron (where you will be cooking). Heat up and add all the spices. Ginger can be used both fresh and dry ground. Fry all spices in oil for about a minute. The aroma will be incredible.

4. Add tomatoes (without skins), diced onions, grated ginger root and garlic to the spices. As well as cubes of chopped chili peppers.

5. It remains to pour the prepared mung bean and washed rice.

6. Mix everything well and fill with water. How much water to add? I love kitchari in the form of pilaf, my mother - on the contrary, so that it is thinner. But the fact is that the water should cover the entire contents of the pan with a 3-centimeter layer.

7. Close the pan with a lid and put on a small fire. The kichari takes about 25 minutes to cook.

Bon appetit!