Khichuri
Khichuri is an easily digestible and regenerative food. It can be a stand-alone meal or an accompaniment to other recipes as part of a multicourse meal for a hungry crowd.
1 1/4 cup (310 mL) mung beans
1 1/4 cup (310 mL) brown basmati rice, rinsed
1 Tbsp (15 mL) unsalted butter or ghee (clarified butter)
1 onion, finely chopped
5 to 7 garlic cloves, chopped
1 tsp (5 mL) ginger root, minced
1/2 tsp (2 mL) turmeric
1/2 tsp (2 mL) black pepper
3/4 tsp (4 mL) crushed red chili flakes
1/2 tsp (2 mL) cumin or garam masala spice mix (optional)
1 to 2 cups (250 to 500 mL) chopped vegetables (such as asparagus, broccoli, cauliflower, zucchini, or carrot)
Cilantro, for garnish
Soak mung beans and rice separately in 2 cups (500 mL) filtered water each, overnight (8 to 12 hours). This is optional, but recommended for optimal digestion and flavour.
The next day place soaked mung beans and rice in large pot, adding butter or ghee plus 2 cups (500 mL) water. Bring to a boil. Reduce and simmer for 10 minutes.
Add onion, garlic, ginger, and spices. Simmer for 15 minutes until soft and soupy. Add veggies and simmer until soft, adding water if necessary.
Garnish with cilantro before serving. Serve with yogourt or fresh lime wedge to decrease spiciness.
Serves 8.
Each serving contains: 70 calories; 2 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 12 g carbohydrates; 2 g fibre; 17 mg sodium
source: "Culinary Spices for Life", alive #354, April 2012
Khichuri
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.