Summer Kichari (serves 10)
There are many types of Kichari, each for a specific season or time-of-life. Kichari is always made with rice, vegetables, and lentils (mung dal). This Summer Kichari uses sweet, bitter, and astringent vegetables/spices for the pitta season.
1 cup white rice
1 cup lentils
1 tablespoon ground (powdered) turmeric
1 tablespoon salt
1 onion sliced
2 cups vegetable sliced or diced combo of: corn, peas, green beans, bittermelon, okra, Japanese eggplant
¼ cup cilantro chopped
1 teaspoon fennel seeds
1 teaspoon cumin seeds (if unavailable, cumin powder may be used)
Directions:
Bring ten (10) cups of water to boil. Rinse rice and lentils well. Place rice and lentils together in the boiling water. Once it begins to boil again, add turmeric and vegetables, including onion. When this comes to a boil again, reduce the heat to low. Add salt and cook for twenty (20) minutes with lid slightly open to prevent overflowing. Stir frequently. When cooked, turn off heat.
While this is cooking, in a small sauce pan heat three (3) tablespoons of ghee or oil. Heat to medium and add fennel seeds and cumin seeds. Cook for 30 seconds and then pour into the rice and lentil mixture above. Cover and let sit.
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