The term kichari means mixture. It's an Ancient dish and also one of the most recommended dishes in Ayurveda. Quinoa Kichari with Mung bean, carrots and beans is an excellent recipe for the summer. It's light, nourishing, high in fibre, cooling and easy to digest.
1/2 Cup Quinoa ( Soak for 2 hours )
1/2 cup Split Green Mung beans Dal ( Soak for 2 to 4 hours. )
2 tablespoons fresh Coconut or Desiccated Coconut
A handful of Cilantro leaves
1/2 teaspoon Cumin
1/8 piece of fresh Ginger
1/8 teaspoon Turmeric
1/2 cup Carrot ( chopped )
1/2 cup chopped green ( string ) beans
3 cups of water
Cooking time: 30 to 40 minutes
Wash the Quinoa and the split Mung bean separately a couple of times and drain the water. Soak them in water for a few hours. First dry roast the cumin. When fragrant, add the water, Quinoa and the Split green mung bean, carrots, beans, Pink Himalayan salt to taste, Turmeric and cook for about 30 odd minutes partially covered with a lid. When it's cooked, liquefy the cilantro, coconut, ginger in the blender. When the mixture is ready, add to the Quinoa dish, blend well and enjoy.