Indian Khicheri In Ayurvedic Preparation
|Vegetable oil||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Black pepper||1 Teaspoon, lightly crushed|
|Turmeric powder||1⁄2 Teaspoon|
|Balti paste||3 Tablespoon (Pataki's)|
|Basmati rice||3 1⁄2 Ounce, washed well and left to soak in cold water for 30 minutes (100 Gram)|
|Moong dal/Yellow gram / toovar dal||3 1⁄2 Ounce, washed well and left to soak in cold water for 2 hours (100 Gram Yellow Split Moong Beans)|
|Baking potato||1 , peeled and chopped into bite size pieces|
|Leek||1 , cleaned and chopped|
|Spinach||3 Ounce, washed (75 Gram)|
|Tomato||1 , chopped|
|Boiling water||2 1⁄2 Pint|
|Lime||1⁄2 , juiced|
In a pan heat the oil and add the cumin seeds and black pepper. When the seeds begin to sizzle add the turmeric powder and Patak’s Balti Paste. Sprinkle in a few drops of water and stir well. Drain the lentils and rice and add to the masala. After 1 minute add the leeks and allow to cook for a further minute before pouring in enough boiling water to cover the grains by about 5cm (2 inches). Add the potatoes, stir and cover. Allow the kitcheri to come to the boil before reducing the heat and allowing it to simmer for about 30 minutes. Stir occasionally during cooking and add more water if required. After 20 minutes add the tomatoes and spinach.
The kitcheri is cooked through when the grains are squashed easily between your fingers and when the rice is soft. Most of the water should have been absorbed. Add the sugar and check the seasoning, adjusting the salt if necessary. Finally, squeeze in the lime juice (if using).
Serve simply with fresh hot chapattis.
Anjali’s Tip : For an interesting twist why not garnish with the seeds of half a pomegranate. This fruit is fantastic for purifying the blood and cleansing the stomach.