Spring Khichadi (Kedgeree) with Mung Daal and Brown Rice Recipe osho Recipe

Name: Spring Khichadi (Kedgeree) with Mung Daal and Brown Rice Recipe osho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup organic brown rice; 1/2 cup hulled moong daal (yellow in colour, different from the usual green daal with the husk); 3 tbsp Indian Ghee; 4 whole cloves; 3 crushed cardamom; 8 whole black peppercorns; 2 tbsp whole cumin seeds; 1 tsp turmeric; 2 tsp kosher salt (more, if desired); 1 tbsp finely chopped fresh ginger root; 2 pinches Asafetida (Hing); 4 thai green chiles slit at the stem; 1 red onion finely chopped; 4 stalks Asparagus chopped rings; 2 coarsely chopped tomatoes; 1 cup coarsely chopped mint leaves; 4.5 cups homemade chicken stock or filtered water

Servings: persons

1 cup organic brown rice
1/2 cup hulled moong daal (yellow in colour, different from the usual green daal with the husk)
3 tbsp Indian Ghee
4 whole cloves
3 crushed cardamom
8 whole black peppercorns
2 tbsp whole cumin seeds
1 tsp turmeric
2 tsp kosher salt (more, if desired)
1 tbsp finely chopped fresh ginger root
2 pinches Asafetida (Hing)
4 thai green chiles slit at the stem
1 red onion finely chopped
4 stalks Asparagus chopped rings
2 coarsely chopped tomatoes
1 cup coarsely chopped mint leaves
4.5 cups homemade chicken stock or filtered water

1
Soak the rice and daal together for 30 minutes, rinse a few times until the water runs clear.
2
Toss your ghee into a stainless steel or non stick pot, and heat on medium heat.
3
Add the cloves, cardamom, peppercorns and cumin seeds.
4
Add ginger and asafetida.
5
An ethereal aroma will fill the kitchen at this point.
6
Sautee for a minute, add red onions and green chiles.
7
Let mixture brown on medium low heat.
8
Then, add asparagus and sautee for another 2 minutes.
9
Add the rice and daal mixture from above, turmeric and salt.
10
Sautee for two minutes on medium heat.
11
Add filtered water or chicken stock until the liquid covers the second phalange of your index finger, with the tip resting on the rice mixture.
12
Cover tightly with a lid and cook on medium low heat for 40 minutes.
13
(Note: If you choose to use white rice, the above step will take only 15 to 20 minutes.)
14
At this point, add the tomatoes and mint leaves and stir well.
15
Taste for seasoning and cook for a further 10 minutes on extremely low heat and leave covered for another 10 minutes.
16
Serve with chilled Gewurztraminer from France or Australia.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup organic brown rice, 1/2 cup hulled moong daal (yellow in colour, different from the usual green daal with the husk), 3 tbsp Indian Ghee, 4 whole cloves, and more.

Yes, Spring Khichadi (Kedgeree) with Mung Daal and Brown Rice Recipe osho falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Khichadi (Kedgeree) with Mung Daal and Brown Rice Recipe osho

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