Sometimes, we just don’t have time to do much cooking. Sometimes we don’t have the inclination. But, Ayurveda recommends freshly cooked foods as often as possible. So, here is an easy way to make kitcharee for yourself without a lot of fuss.
|Prep Time||5 minutes|
|Cook Time||2 hours|
- 1 Tblsp Ghee or oil
- 1/2 Tsp black mustard seeds
- 1/2 Tsp cumin seeds
- 1 Pinch Hing or Asafoetida
- 1/4 Cup white basmati rice
- 1/4 Cup Split yellow mung Dahl
- 1/4 Tsp turmeric powder
- 1/2 Tsp Cumin powder
- 1/2 Tsp coriander powder
- 1/2 Tsp Ginger Powder
- 1/4 to 1/2 Tsp Pink Himalayan Salt or Saindhav
- Start your oven to preheat at 350 degrees.
- Put some ghee in a small pyrex baking pan (8 cup capacity).
- While the oven is preheating, put the pan with the ghee in it to melt the ghee. If you are using oil, still do this to heat the oil enough to have the spice seeds sizzle a little bit when you add them.
- When the ghee is melted, take the pan out and set on a potholder. Put the mustard seeds, cumin seeds and hing into the pan. They will sizzle and maybe pop.
- Add the rice and dahl and stir to coat mixture with the ghee mixture.
- Carefully add 3 cups of water to this mixture.
- Then, add the rest of the spices and salt and stir well.
- By this time, your oven should have fully heated.
- Put the pan in the oven and bake for one and a half hours. At one and a half hours, check to see how it's doing. It'll probably need between 15 to 30 more minutes baking time.
- When it is done, there will be no liquid at the bottom of the pan and there will be a slight golden brown crust on the top.
- Top with minced cilantro if you like and enjoy.
You can adjust the amount of rice and dahl to make to your appetite. Just make sure to use at least 6 times the amount of water as the total amount of rice and dahl--so if you use 1/2 cup each of rice and dahl, you need to use 6 cups of water (and a bigger pan). You can also adjust the spices upwards or downwards to your taste.
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