How to cook classic Indian kichri Bashny.Net

Kichri (Khichdi, Kitri) is a mixture of rice and Mary with spices. This is a very important dish in cooking in Ayurveda. Is usually taken 1 part rice and 1 part Masha or Masha 1/2 part more. Their combination is a good protein combination. Balanced, easy to digest, nourishes all the tissues of the body, cleanses and rejuvenates cells.

 





Cooking time - 40 minutes.

Ingredients (8 servings):

• Water — 1500g
  
  
• Coriander — 15g
  
  
• Ginger root - 15 grams
  
  
• Mash - 200 g
  
  
• Fresh parsley - 10 g
  
  
• The basmati rice (grains) — 200 g
  
  
• Salt - 15 g
  
  
• Clarified butter (ghee) - 80 g
  
  

 

How to prepare:

1. Mash iterate (inexpensive mache often come across stones), soak in water for 3-4 hours. Rinse the rice and mash.

2. In a large pot heat ghee ghee, fry until pink in color tablespoon of grated ginger, add a pinch cucurma, cinnamon, cloves, cardamom, Bay leaf, pepper and heat, stirring until fragrant.

3. Add the washed mung bean and rice, salt. Mix well.

4. Pour 6 cups of water, bring to boil, boil 5 minutes, remove the foam, reduce heat and simmer until mung beans are soft.







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5. After mash and rice seethe turn off the heat add the chopped fresh coriander and parsley.

Traditionally served with chapatis, sabji.

 

Cook with love!

 



Source: vegan-meal.com/recipe/800-kichri-klassicheskij