by Lena S.
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my 7 recipes »
Lena S.'s Notes:
Expand1 cup Long grain Basmati Rice Ask a question about this ingredient
1 cup Split Green Mung Dal (available at Indian grocers) Ask a question about this ingredient
2 tbsp oil Ask a question about this ingredient
1/2 medium sized yellow onion (diced) Ask a question about this ingredient
2 cloves garlic (finely minced) Ask a question about this ingredient
1 tbsp fresh ginger (grated) Ask a question about this ingredient
1 bunch fresh spinach (chopped) Ask a question about this ingredient
1 cup cherry tomatoes (halved) Ask a question about this ingredient
8 cups water Ask a question about this ingredient
1 tsp ground coriander Ask a question about this ingredient
1 tsp ground cumin Ask a question about this ingredient
1 tsp turmeric Ask a question about this ingredient
salt to taste Ask a question about this ingredient
2-3 tbsp clarified butter (ghee) or salted butter Ask a question about this ingredient
In a large pot add oil and chopped yellow onion, garlic and ginger. Add a couple pinches of salt and cook on medium heat until beginning to brown.
Ask a question about this stepAdd tomatoes and let them blister.
Ask a question about this stepThoroughly wash the rice and mung dal until the water is clear. Then add both the rice and mung into the pot. Add the water, ground coriander, cumin, turmeric and salt (a tsp or so).
Ask a question about this stepBring the kicharee to a boil and then reduce to a simmer. Add in the spinach. Cover and let gently simmer for 20 minutes.
Ask a question about this stepUncover the kicharee and stir. Continue cooking until the water has mostly absorbed (sort of like overcooking the rice - you want a slightly risotto like texture). Salt to taste. (If you like the texture really smooth you can stir more vigorously at this point.)
Ask a question about this stepStir in the ghee or butter. Enjoy immediately (of course) or cool and store in your tiffin for lunch!
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Kicharee... my fav!!!! If you haven't tried it, you have to make it. It's by far the best!