Kichri is the main dish of Ayurvedic cuisine, which is a thick rice soup and masha (beans). It is perfectly balanced for proteins, thanks to a combination of legumes and rice, so it is well digested, cleanses and nourishes body tissues, rejuvenates cells.
This soup is great for fasting days and cleansing the body. And, of course, spices give the dish a favor. From the Latin species translates as "something worthy of admiration."
Composition of kichri:
- Basmati rice (or any other rice) - 1 cup
- Mash (or lentils) - ½ - cup
- Baked butter (creamy or vegetable) - 3 tbsp. l
- Carnation - 2 pcs.
- Cinnamon (stick about 1 cm)
- Curry (leaves) - 3 pcs.
- Kumin - 1 tsp.
- Turmeric - ½ tsp.
- Mustard dry (black) - 1 tsp.
- Asafoetida - 1/4 tsp.
- Salt - 1 tbsp.
Kichri cooking method
- Soak rice in water for 20-30 minutes before cooking. It is advisable to soak the mash before cooking for 2-3 hours.
- In a deep thick-walled pot or pan, heat the oil, put cinnamon, cloves, and mustard in it. Indian cuisine is famous for the fact that all spices are fried in butter. This helps to reveal their true taste: heat treatment releases the essential oils and saturates the ghee. There is an important rule in the frying of spices: in hot oil, whole spices are first roasted, and then ground or fresh. Therefore, when the mustard starts to crackle, add curry leaves, turmeric, cumin, asafoetida to the pan. All mix. After 2-3 minutes, add rice and mash, fill them with water (5-6 glasses), salt.
- Mix the ingredients, bring to a boil, then reduce the heat and close the lid.
- In 20-25 minutes the kichri is ready!
Kichri can be poured over with lime or lemon juice, sprinkled with greens and eaten with bread. You can experiment and add potatoes and other vegetables to this Indian soup. But these ingredients are enough to eat delicious, nutritious, satisfying and healthy!
Enjoy your meal!