KICHADI - Mung Bean and Rice Stew


1/2 tsp of cumin seeds

2 Tbsp of ghee or oil

3 bay leaves

1 tsp coriander seeds

1/4 tsp of turmeric

1/2 tsp of salt

1 stick of kombu

1 tsp of fresh grated ginger root

1/2 cup basmati rice

1/4 split mung beans

4 to 6 cups of water

3 cups fresh vegetables such as carrots, courgettes, green beans. whatever vegetable in season.


Wash the rice and beans until water runs clear

warm the ghee in a a medium saucepan. Add the cumin seeds, bay leaf, coriander seeds, brown lightly until aromatic. Stir in turmeric, rice and mung bean. 

Add water, salt, combo and ginger. Simmer cover over medium heat until beans and rice are soft, about an 1 hour. 

Wash and dice vegetables, add them and cook until tender 15 to 20 mins

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