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Kripalu Recipes: Kichari

Kichari (also known as Kicharee, Khichari, Kitcheri, and Kitcharee) is a dish made from mung dahl (beans), basmati rice and specific herbs and vegetables. This dish is very gentle on the digestive system and highly nutritious. It is given traditionally during Panchakarma because it does not overtax the body and is easily digested while giving strength during the cleansing process. The body feels satiated during the detoxification process rather than deprived and exhausted like many other cleansing programs.

Kichari

Serves 4–6.

½ cup dried mung beans
1¼ cups water
2 cups uncooked white basmati rice
4 cups water
1 tablespoon ghee
1 teaspoon ground cumin
1 teaspon ground coriander
½ teaspoon ground turmeric
Pinch ground asafetida (hing)
Pinch ground cardamom
¹⁄8 teaspoon black pepper

In a large pot, combine the beans and the 1¼ cups water and cook on medium-high heat for 15–20 minutes, or until the beans are soft and the water is evaporated.

Wash and drain the rice. Add the rice and the 4 cups water to the beans and bring to a boil. Add the salt.

In a small skillet, melt the ghee and sauté the remaining ingredients until well coated with the ghee. Stir the ghee mixture into the boiling bean mixture. Reduce heat to simmer and cook, covered, for 15–20 minutes, or until the rice is soft and the water is absorbed.

Turn off heat and let stand, covered, for 5 minutes. Serve immediately.