Kitcheree is basmati rice and yellow mung dal (or red lentils) cooked together usually with ghee and spices and vegetables. Many consider it to be an Ayurvedic panacea helping normalize the digestive system and supporting the healing of the entire body.
It is said that there are 108 different varieties of Kitcheree. My recipe is particularly suited for balancing Vata.
KITCHEREE (for 3 people)
1 TB Ghee Heat Ghee,
2 Pinches of Asafoetida/Hing fry spices in the Ghee for a few seconds.
1 ½ tsp Cumin Seeds
½ tsp Fenugreek seeds (careful not to burn these. They shouldn't go darker than a terracotta colour)
½ tsp Fennel Seeds
1 tsp Jaggery or Brown Sugar
½ TB Fresh Ginger (grated)
3 TB Yellow Mung Dal (or Red Lentils) Wash rice and lentils together, add and stir around in spices.
3 TB Basmati Rice
2 Cups of Boiled Water Bring to boil and simmer for up to 1 hour (until cooked).
1 tsp Salt
1 tsp Turmeric
1 cup fresh-in-season vegetables (Sweet potatoe/kumera, beetroot, carrot, pumpkin, broccoli, cauliflower, green beans, zucchini, snow peas, spinach). Simmer until vegetables are cooked.
Serve and add Lime or Lemon Juice and chopped parsley/coriander.
P.S. If you want to make a bigger quantity, you can multiply the seeds and vegetables/rice/dal/lentils/liquids but don't multiply the powders (salt, turmeric) exactly; only slightly increase the quantity of powders.