- ½ cup basmati rice
- ¼ cup split mung dhal, if you can’t find use red lentils or soaked whole mung
- 3-4 cups water
- 1-2 tbs ghee or oil
- ½ tsp each of cumin seed, mustard seed, ginger, coriander, turmeric & fennel, pinch of hing, salt and pepper
Wash and rinse the rice and dhal well. Sauté the mustard seed, cumin seeds and hing in the ghee until they brown a little and begin to pop. Then add the other spices, mung dhal and rice. Stir well for 1 or 2 minutes. Add water and bring to the boil, boil for 5 mins, uncovered. Then turn the heat to low, cover and simmer for 30 minutes or until it is cooked. If your digestion is poor it is often beneficial to have this as a soupy consistency.
This can be done by adding more water.
If you want to make kicharee with vegetables..
Prepare any seasonal vegetables or those that suit your constitution. Cut them into smallish pieces. You can add vegetables at beginning but they tend to over-cook, so best to add them to the dhal 10-15 mins before you think it will be ready.