Kichari (other names of kichadi, kichri) is a traditional Indian spicy vegetarian dish, it is a mixture of rice with mung beans (mung beans, other names, dal, dhal) with the addition of spices fried in melted butter , sometimes stewed vegetables, fruits.
Kichari is one of the main dishes in the Ayurvedic food tradition. Practicing ayurvedic food is considered by kichari to be an ideally balanced dish by combining proteins, fats, carbohydrates and other nutrients. Such food is well absorbed by the human body, it is easily digested, promotes purification and rejuvenation of the body, nourishes all tissues of the body, gives strength and endurance. Kichari is the main dish for practicing yogic cleansing. Added vegetables are selected individually for each, depending on the constitution and psychophysical constitution. It should be noted that monochity with kichari for a long time is not suitable for everyone, since it can lead to some complications of digestion.
Dishes like kichars are known and popular not only in India, but also in other Asian countries (Pakistan, Afghanistan, Turkmenistan, Tajikistan, Uzbekistan, China).
Those people to whom religion allows meat to eat, sometimes prepare this dish with meat (dish mash-kichari-Afghan, Tajik, Uzbek cuisine).
As you already understood, the benefits of regular inclusion in the menu of such a dish as kichari is unquestionable, it is great for losing weight and purification.
Tell you how to cook kichari. The main problem will be finding mung beans, do not worry, if you do not succeed, they can be replaced with chickpeas, common peas, lentils, and also green green pods of edible beans.
Recipe for Indian kichari
Ingredients:
- rice (best grade "Basmati") - 1 glass;
- mash crushed - 0,5-1 cup (can be replaced with pods of young legumes or young green peas peeled);
- butter melted creamy - 3-4 st. spoons;
- seeds of mustard black or yellow, seeds of coriander, cumin (zira), fennel, dill.
- powder-curry - 0,5-1 tsp.
- asfetida - 2 pinch (in the absence of it you can replace garlic);
- salt or kelp crushed;
- water - 4 cups;
- fresh greens for filing.
Preparation
Dry mash soak for at least 4 hours, and better - at night in cold water. When the beans swelled, washed. Young pods can not be soaked - just rinse (you can cut each into 2-3 parts). Rinse the rice thoroughly in cold water.
We are adjusted to a positive creative mood and are freed from negative thoughts (you can include Indian music by Ravi Shankar, for example, or Subramaniam).
We cook ghee oil. Heat the oil in a cauldron or a saucepan and fry the spices. If there is no asfetida, first fry the sliced garlic (2-3) of the denticle and quickly remove it in time to prevent it from burning. Spices are fried carefully and not for long, they should not blacken and burn. Now add the mash and rice, pour water and mix once. Bring to a boil, reduce the flow of fire and cook for 5 minutes without a lid, then cover it with a lid and bring it to readiness. Readiness is determined by trying rice and mung beans. Alternatively, dry mung beans or other legumes can be welded separately in water, and then added to rice fried and cooked with butter and spices.
Serving with herbs and separately stewed vegetables (onion, zucchini, eggplant, sweet pepper, broccoli), it is advisable to serve chutney (Indian sauces) and / or natural unsweetened yogurt.
Before the meal, we wish mentally that all beings in all the worlds are full. Kichari is accepted in many countries by hands, but this is an optional rule for us, so take dessert spoons or forks (depending on the consistency). Do not serve bread - better lavash or rough unleavened cakes. At the end of the meal, you can serve tea masala or coffee with spices (saffron, cardamom, ginger, red hot pepper, cinnamon).
If you want to cook mash-kichari with meat - cook the meat separately or stew meat with onions, or meat with onions and other vegetables. Place on a table in a separate bowl or mix in cauldron.