ABHA DUBEY’S KHICHARI
Khichari is a delicious dish extracted from
the recipes of Ayurvedic healing cuisine.

14 C. water
2 Tbsp. Ghee or 3 Tbsp. Oil
2 C. split mung beans (with or without hulls, soaked ½ hour)
2 C. brown basmati rice (rinsed and soaked 15 mins.)
1 C. frozen peas
2 lg. Russet potatoes, peeled and cut into medium cubes
5 lg. Cinnamon sticks
12 whole cloves
½ tsp. (scant) whole peppercorns
7 bay leaves
1 ½ tsp. Cumin seed
1 ½ tsp. Turmeric
1 ½ inch piece of fresh ginger, finely chopped
2 tsp. Sea salt, or to taste

1. Heat oil in a large pot. Add dry spices and stir.
2. Add potato cubes, stir, and cook for 5 minutes.
3. Add rice, mung beans, ginger and turmeric. Cover and let boil. Turn down to low heat and simmer, covered, for about 45-50 minutes, until almost all water is absorbed. Stir frequently, as khichari thickens, to prevent sticking and burning.
4. Add peas in last 5 minutes. Add salt last. The khichari should be thick, like the consistency of oatmeal. Remove from heat and serve.