YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Rice Kichari with Fresh Herbs and Ghee
A comforting, lightly spiced kichari melding split mung dal and red lentils with fragrant basmati rice, gently simmered in warming turmeric and cumin, then finished with a drizzle of ghee and a burst of fresh cilantro and mint. This dish delivers a creamy texture and balanced flavor profile perfect for any meal.
INGREDIENTS
70g Split Yellow Mung Dal
55g Red Lentils
25g Basmati Rice
0.4 tbsp Ghee
0.5 tsp Turmeric Powder
0.5 tsp Cumin Seeds
0.5 tsp Grated Fresh Ginger
Pinch of Salt
2 tbsp Fresh Cilantro
1 tbsp Fresh Mint Leaves
PREPARATION
Rinse the split mung dal, red lentils, and basmati rice separately under cold water until the water runs clear.
In a medium saucepan, combine the mung dal, red lentils, and rice with the appropriate amount of water (approximately 3 cups) and bring to a gentle boil.
Skim off any foam that appears, then lower the heat to a simmer. Add the turmeric powder, cumin seeds, grated ginger, and a pinch of salt.
Cover and let the mixture simmer for 25-30 minutes, stirring occasionally, until the grains and lentils are soft and have broken down, resulting in a creamy consistency.
In a small pan, gently warm the ghee until it melts. Drizzle the melted ghee over the kichari and stir to combine.
Finish by folding in the fresh cilantro and mint leaves for a burst of herbal brightness. Adjust salt if necessary and serve warm.