By Laura Plumb:
Kichari, sometimes spelled Kichidi, is split mung bean and rice cooked long and slow, often with spices and ghee. It is an Ayurvedic staple ~ balancing, tonifying and cleansing.
We often think of foods that tonify, or strengthen, and foods that cleanse and detoxify as utterly distinct. The beauty of Kichari is that it does both. It fortifies and purifies, explaining its reputation as one of the world’s original “smart foods.”
Kichari is served to the sick, elderly, overweight and undernourished. It provides most of our daily nutritional needs, is easy to digest and kindles the digestive fires. This makes it ideal, too, for post-operative recovery, as it won’t divert energy from the healing. Kichari is such a complete meal that often it is eaten exclusively as a fast. Patients receiving Pancha Karmaare put on a Kichari-only regime for the duration of their multi-day Ayurvedic treatments because it so efficiently supports detoxification.
Despite its medicinal power, Kichari is great comfort food ~ and surprisingly delicious. It is, in fact, full body delicious: home-cooked kichari awakens cellular intelligence to the point that you can almost hear your body hum. Mmmmm. Yummmm. Ommmm. Yeeeesssss.
Since I didn’t grow up eating Kichari, I am comfortable taking liberties. For the past five years, I have made Kichari once or twice a week, experimenting with every recipe I could find. I make it a point, too, to taste Kichari at Indian restaurants in every city I visit. If it is unique or especially good, I try to recreate it at home. I used to follow guidelines regarding measurements, spices and proportions. By now, though, I have made it so regularly and in so many different ways that it has become entirely intuitive and completely personal.
Yesterday, wanting to make something extra warm and comforting on what was a foggy, cold December day, I pushed the limits on the spices ~ and may have accidentally made my very best Kichari yet!
Here is what I did:
- 1/2 cup split mung beans
- 1/2 cup basmati rice
- 2 Tbsp. safflower oil
- 1 Tbsp. olive oil
- 3 tsp. ghee, or Earth Balance for Vegan
- 1/2 tsp. ginger powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. garam masala
- 1 tsp. clove powder
- 1 tsp. cinnamon powder
- dash of cayenne
- dash of freshly ground black pepper
- 1/4 tsp. crushed garlic
- 1/4 tsp. asafoetida (Hing)
- sea salt or Himalayan salt to taste
- 4 cups water
Begin by rinsing the beans. Let them soak in cool water while you melt 1 teaspoon of ghee with the safflower and olive oils in a large pot over medium-low heat. Add the ginger, turmeric, clove, garam masala, cinnamon, dash each of cayenne and fresh black pepper, and gently sauté for one minute. Add the garlic and stir well.
Drain the beans and mix them into the spicy oil. Rinse the rice and add to beans. Stir the rice and beans so they are thoroughly glazed. Turn heat to medium-high and add the water. Give it a good stir and bring it to a boil, then lower the heat to medium-low and cover.
Allow to cook for 45 minutes to an hour, checking to be sure the kichari is neither boiling too aggressively, nor drying too quickly. If you ever do need to add more water to the pot, bring the extra water to a boil first in a separate pot, then quickly add to the Kichari. Technically, we should always maintain a consistent gentle boil when cooking beans.
In a separate small pan, melt the remaining ghee, and add the salt and asafoetida. When the kichari is fully cooked, spoon it into bowls and pour the salty ghee over the top.
Yesterday, I sautéed fresh broccoli with a bit of yellow onion and slivered almonds in the “salt and asafoetida ghee,” then served it over the Kichari for an extra crunchy, flavorful bowl of steaming nourishment.
Truly, it feels to me that, if food is love, Kichari comes straight from the unconditional heart.