Yummy Fall Kitcharee…it’s Fall here in Coastal California and the first rain of the season has come…time to make sure your meals are warm, light and digestible–this tasty kitcharee provides the warm, sweet and light-to-digest qualities.
|Cook Time||45 minutes, prep and cook time|
- 1/4 Large onion chopped fine
- 2 Large cloves garlic chopped fine
- 1 Tblsp fresh ginger chopped fine
- 1 Tblsp ghee
- 1/2 Tsp mustard seeds
- 1/2 Tsp cumin seeds
- 1/2 Tsp coriander powder
- 1/2 Tsp fennel powder
- 1/2 Tsp methi or fenugreek powder
- 1/2 Tsp turmeric powder
- 1/3 Cup mung or masoor dal
- 1/3 Cup white basmati rice use 1/2 cup of a thicker kitcharee or use brown basmati rice for a heartier meal
- 1 Small sweet potato Japanese Sweet Potato is particularly good
- 5 Cups water
- 2 Tsp Pink Himalayan Salt
- chopped vegetables of your choice
- fresh coriander (cilantro), chopped
- Chop the onion, garlic and ginger.
- Heat the ghee on medium heat and add the mustard seeds.
- When they begin to pop, add the cumin seeds and cook for 30 seconds.
- Turn the heat down to medium-low, then add the onions, garlic and ginger. Sauté until the onions begin to become translucent.
- While the onions are cooking, wash the dal and rice 3-4 times in a bowl until the water is clear.
- When the onions are ready, add the rest of the spices and stir.
- Cook for 30 seconds, then add the dal, rice and sweet potato. Stir for a minute or two.
- Add the water (it can be boiled separately), bring to a boil, then cover the pot and turn heat down low.
- Cook for 30 minutes, stirring occasionally. Top with additional water if it starts to dry out.
- Add the chopped vegetables and cook for 4-5 minutes more.
- Top with chopped coriander and serve.
Share this Recipe