I love kichari and the only time I actually eat it is in January while we are all decorating our Kavady’s. My mum came across a Kichari recipe on a Hari Krishna website which she passed alone my side.
I tweaked it here and there and adjusted the measurements and left out some stuff.
The end result recipe is below. This is the basic recipe… some websites show that you can spinach and mix veg while the rice is cooking, but I prefer plain and served with potatoe on the side.
2 x cups raw rice.
2 x cups raw oil dhal.
1 x tsp turmeric powder
1/3 x cup margarine.
2 x tsp salt.
1 x tsp nutmeg powder.
- Soak the rice and dhal together in a dish covered with boiling water over night.
- Drain the rice, dhal mixture and set aside.
- In a pot melt the margarine till it starts to bubble.
- Add the dhal and rice mixture and stir till margarine has been absorbed by the rice … roughly 10 minutes on a medium heat.
- Pour in water to cover the rice.
- Add the turmeric powder and the nutmeg powder
- Let the rice boil until it is soft, keep adding water to prevent the rice from sticking to the pot.
- This should take about 30 minutes, when the rice is cooked and there is no water in the pot but the mixture still looks moist then your kichari is ready