Kichari is in essence kind of a lentil plate, very popular in Ayurveda. You can make it using different vegetables, as it is a vegetarian dish, or you can make it plain, just using the mung beans. It is considered a Tridoshic dish as it supports equally all 3 doshas. My daughter loves eating it, especially during Winter as it is a soothing and comfort food. For little ones who are not excited about vegetables, the easier way is to make it without those items they dislike, and avoiding the coriander seeds as they are big and noticeable. You could do ground coriander instead. I tell Gaia the coriander seeds are magic seeds that are brought to us by fairies. So you can also get creative and take the chance!

PREP: 20 MINS – COOK: 40 MINS – YIELD: 6 SERVINGS 

INGREDIENTS

• 2 cups of whole mung beans (split yellow peas)
• 1 cup of basmati rice (or Jasmine)
• 8 cups of water
• 1 cup of spinash chopped
• 1 cup of green peas
• 1 cup of broccoli
• 4 Table spoons of Ghee
• 1-2 Tablespoons of Himalayan Pink salt
• 1 Tablespoons of ground cumin
• 1 Tablespoons of coriander seeds
• 1 Tablespoons of turmeric
• ½ teaspoon black pepper
• ½ teaspoon of ground ginger

Preparation

1. Soak mung beans and basmati rice for 2-3 hours. Then rinse until water runs clear.
2. In a big pot, place 2 Tbs of Ghee, add 8 cups of water and half of the salt, and bring to a broil, add the rice and beans to the water, bring to a broil. Then, reduce the temperature to low and cook for 5 minutes. Keep covered. Stir every 3 minutes (add more water if necessary). Leave for 20-25 mins.
3. In a saucepan heat the other 2 Tbs of ghee in medium temperature, add the vegetables and spices, stir gently for 5 minutes.
4. Add the vegetables to the Kichari and cook for another 5 minutes. Remove for the heat, cover and let sit for 10 minutes before serving.

You may serve it with a Tbs of plain yoghurt and add the freshly chopped coriander.

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