Mung Kicheri Recipe
Warm bodies and satisfy souls during the cool of winter with this recipe adapted from an ashram in India.


    1.5 Cups basmati
    1/4 cup ghee
    2 cloves
    1/4 tsp cumin seed
    1/4 tsp paprika
    1 stick crushed cinnamon
    7 cups boiling water
    1/2 cup split mung dal (yellow or red lentils)
    1 tsp ground cardamoms
    2 bay leaves (or kari leaves)
    1/4 tsp cayenne (reduce if too spicey)
    1/4 tsp turmeric
    2 sm. potatoes, 1" cubes
    1/2 Cup raisins
    1/2 Cup peas
    4 Tbsp ghee & salt to taste

In dry frying pan, roast mung beans for 5 minutes. Wash & drain rice. Set aside.

Heat 1/4 Cup ghee, add bay leaves, cardamoms & cinnamon and saute for a minute. Add beans and washed rice, paprika, cumin seeds, chili powder, turmeric and salt. Saute on medium heat for 20 minutes and pour hot water over this. Add potatoes. When boiling, turn to medium heat and cover pot, stirring occasionally. Add raisins. Add peas. After cooking, add remaining ghee. Serve hot with some whole wheat chapattis!

More recipes


Facebook Like Follow pinterest email bookmark View more choices


Please send us a Question for more information:

Name:

Email:

Phone (optional):  






Subscribe

Receive monthly news and inspiration.






Vegetarian Recipe Collection

Global Kitchen
Create Healthy, Flavorful Meals with an International Flair



Explore Ananda Explore Ananda

CONNECT

14618 Tyler Foote Rd
Nevada City, California 95959
Toll free 800-346-5350
Outside US 530-478-7518

Contact Us

Donate to our non-profit

SUBSCRIBE

Receive uplifting emails with inspirational content and news about our retreat programs, travels, and trainings.

Sign up for free

The Expanding Lighr Retreat facebook YouTube
The Expanding Lighr Retreat facebook YouTube