Debbie's Kitchari for Fall
½ cup split mung dal, rinsed
several times, soaking is optional, and drained
½ cup organic basmati rice,
rinsed at least a few times and drained
3-4 cups water, depending on
the desired consistency
1 small piece of kombu
(seaweed)
1 t grated fresh ginger
(optional)
2 T ghee
1 small onion or 1 to 2
shallots, cut in half and thinly sliced
½ t mustard seeds (omit for
Pitta)
½ to ¾ t sea salt
1 ½ to 2 t vata churna
¼ cup chopped cilantro or
more or less, to taste
Put drained dal with water in
a saucepan. Stir and bring to a
boil. Skim off the foam on top and then
add the rice. Add the kombu, part of the
salt and grated ginger. Turn the heat to
low, partially cover and simmer until the rice and dal are soft, about 20
minutes. When done, cover completely and
turn off the heat.
Meanwhile, heat the ghee over
medium heat in a small frying pan and add the onion. Cook for about 1 minute, and add the mustard
seeds. Continue cooking, stirring
frequently until the onion is lightly browned.
Then add the vata churna and the rest of the salt. Lower the heat and stir continuously for
about 1 to 2 minutes. Add the spice mix
to the dal and rice, mix well, and cook on low for another few minutes,
stirring frequently. Garnish with the
cilantro and serve.
Vata Churna
Churna means powder in
Sanskrit, and churnas are mixtures of a variety of spices. Grind the spices that are whole (I use an
electric coffee grinder that is dedicated to spices), and mix them well with
the powdered spices. Store in a glass jar
with a tight fitting lid at room temperature out of the sunlight. You can make more or less of the mix, but use
the same proportions.
1 T cumin seeds
1 T coriander seeds
½ to 1 T fennel seeds
1 T fenugreek seeds
(optional, but I highly recommend it)
1T turmeric powder
1T ginger powder
1 t asafoetida (hing)
Grind the seeds and put in a
glass jar along with the other spices.
Stir to mix and store in a dark place.
Use with kitchiri, dal or vegetable dishes.
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