Kitchari or Khichdi, also known as Khichdi; It is a traditional Ayurvedic recipe prepared with a mixture of maş beans, basmati rice and spice.
This authentic recipe is easy; It is very tasty and nutritious.
It is prepared with Basmati Rice and Yellow Moong Branch (divided tong), boiled with spices such as turmeric, ginger, black pepper and cumin. Consistency is like lapa.
It is considered one of the most basic foods in Ayurveda and has a texture similar to oatmeal.
It can be consumed at any time of the day, but mostly served as the main course for lunch or dinner.
Materials for Kitchari Recipe Basmati Rice: Recipe is traditionally made with Basmati Rice, but it is possible to prepare a recipe for jasmine rice, brown rice or kinoa.
Divided Yellow Masha Beans: Moong is known as branch. It may be a bit difficult to find, so preparing with green tongs beans, other beans or lentil types is also an option.
Spices: Cumin seeds, fresh or ground ginger, ground turmeric, salt and pepper mixture is sufficient. Cumin seeds can be used in whole or grinding.
Plain oil: It is often prepared with plain oil (Ghee). However, if you want to make a vegan choice, you can also use coconut oil or avocado oil.
Water: Preferably the use of vegetable juice is recommended.
https://egepazarindan.com/kimyon-kisnis-rezene-cayi-tarifi-kilo-kaybi-icin/ measures
Half a cup of moong branch, discrete marshed beans
Half a glass of basmati rice
4 cups of vegetable juice
1 tablespoon of plain oil,
1 teaspoon of cumin seeds
A pinch of grinded ginger powder
Quarter teaspoon grinded turmeric
1 teaspoon of sea salt
Quarter teaspoon black pepper
For the top:
Half a glass of chopped fresh coriander
A little musket lemon

How to make Kitchari? In a medium -sized bowl, combine the rice and moong branch. Pour enough water to cover the mixture and leave for 15 minutes. After 15 minutes, pour the mixture into a thin porous filter and rinse with cold water until it becomes clear.
In a medium-sized pot, heat the oil or Ghee at medium-low temperature. Carefully add the cumin seeds and cook for about one minute until the seeds become brown and fragrant. Add ginger and ground turmeric.
Add the branch mixture to the pot. Sweeten with sea salt and pepper. Mix and add 4 cups of water.
To bring the mixture to a slight boiling point, upgrade the heat to the medium-high level. Turn the heat to a slight boiling immediately.
For 30 minutes, cook with occasional stirring until it gets a consistency like oat porridge. It should be soft and creamy.
Taste Kitchari to ensure that the tissue is soft. If not, let it cook a little more.
Turn off the stove and set the spice if necessary and mix again. Serve it or let it cool completely.
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