1/22/13

American Multigrain Kichari with Hippy Bread

American style kichari with spelt, buckwheat, whole wheat, quinoa and oat bread.
Kichari, a stew of lentils and rice, was one of the first Indian foods I learned how to make. When I lived in an asrama for a year, one of my responsibilities was to make breakfast for about 25 people a few mornings per week, and this comforting stew was in my repetoire, along with fresh chapatis, upma, muffins, pancakes, and a few other preparations. I really loved this service; it was really peaceful and meditative cooking by myself in a quite kitchen before the sun rose. After years of eating countless bowls of kichari, I grew tired of it and stopped cooking it for quite some time.

My non-yeasted "hippy bread." Still working on the recipe. Tea towel by Vera Neuman from Crate & Barrel.
A couple of months ago, I started seeing and Ayurvedic doctor and she recommends that all her vegetarian patients eat boat loads of kichari for it's health benefits, so I have been having it quite often, but I'm really starting to overdose. Seems like everything I have been making is spiced with tons of turmeric, cumin, and coriander. So, the other day, I decided to mix it up a bit and halve the amount of the usual rice with some quinoa and change the flavor profile by using Bell's Seasoning (a mixture of spices like sage, marjoram, rosemary), thyme, crushed black pepper, red pepper, and potatoes, carrots and kale. It turned out so awesome!

You can see the basic recipe here and suit the making of it according to your taste!

4 comments:

  1. OMG! That looks so delicious right now! And I could totally eat that on my cleanse!

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  2. where's your kichari recipe. doesn't look like the one in the link

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    1. It's the same basic principle. I just winged this one, so no real recipe given. Here's a rough overview of what I did: I used about 6 cups water, 3/4 cup pink lentils, 1/4 cup rice, 1/4 cup quinoa. Boil water, add lentils/rice, carrots, potatoes. Let cook about 10 minutes, turn down to simmer. Add quinoa/salt/pepper/turmeric. Let that cook for about 20-30 minutes. Chaunce with olive oil or coconut oil: 2-3 tsp bells'/ 1 tsp thyme/ pinch red pepper flakes and then add finely chopped kale. Add to cooked kichari, stir, let cook for a few more minutes.

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  3. i am so used to eating kichari when i m sick that i never make it on usual days. yours looks beautiful!

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