Ellen’s Kichari (lentil & rice porridge)
Kichari means mixture, usually of two grains. “Kichari may well be the most perfect therapeutic recipe of all because it detoxifies the entire system, while kindling the body’s digestive fires called agni.” This recipe is nourishing and easy to digest, and can literally be paired down to just the rice and beans and still be utterly satisfying. It can be eaten more on the soupy side or as a thicker porridge. SO.SIMPLE.SO.GOOD.
1c red lentils or yellow (dahl), washed and drained
1c white basmati rice
1 medium onion, diced
1T fresh ginger, sliced or grated/ or 1t dried
1t mustard seeds
1t cumin seeds or 2t ground cumin
1/2t black pepper
1t pink salt
3T extra virgin olive oil
6c boiling water
1t salt or to taste
Bring 6c of water to a boil, more if needed
In a large soup pot, toast the spices (cumin, mustard seeds, pepper, turmeric, salt and ginger- if using dried) until aromatic. Add the olive oil and sauté the onions, and fresh ginger until golden and soft. Add the rice and coat well in the spice mixture. Add in the lentils and cover with the hot water. Bring to a boil and reduce heat and simmer for 30-40 minutes, uncovered, adding additional water if needed and or desired, stirring occasionally. In the last 10 minutes of cooking.
Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve optionally with fresh cilantro.