- In the moonlight, the snow is silver,
- Along the road, the troika is running.
- Ding-ding-ding, ding-ding-ding –
- The bell rings,
- This ringing, this ringing
- Tells about love …
This beautiful romance sounds relevant in mid-April, when the chestnuts are blooming, and the wind is playing with snow flakes.
In this weather it’s time to cook an Indian spicy kichuri खिच्चा, which can be translated as a mixture of lentils and rice.
Preparation time is short and according to Ayurveda the dish is completely balanced, easy to digest and gives vitality and energy. In particularly in cold weather.
There are so many variations of kichuri created over vast India.
I replaced rice with quinoa, it shortens the cooking time. Quinoa is very rich in proteins, iron and phosphorus.
The recipe is a basic one , so on one hand it’s easy to cook, and on the other hand it could be easily tuned according to your taste.
Kichuri is perfect for breakfast, when we fuel energy for the whole day, because lentils performs a duet together with quinoa, and legumes are powerful suppliers of proteins and other healthy nutrients and vitamins.
This Indian dish is nice in the lunch or dinner menu – solo or as a garnish.
Spicy Indian porridge kichuri recipe.
Ingredients (3-4 servings)
- Quinoa – 1 cup
- Red lentils – 1/2 cup
- Yellow mustard seeds – 1/2 t sp
- Black cumin seeds – 1/2 t sp
- Ginger root – 2 cm
- Curcuma – 2 cm fresh or 1 t sp powder
- Asafetida powder – a pinch
- Red (chili) pepper – at your choice
- Coconut oil or any other plant oil – 1 Tb sp
- Coconut flakes – 1 Tb sp
- Green coriander leaves (or any other your favourite spicy herbs) – 2 sprigs
- Other spices (clove powder, allspice powder, coriander powder) – 1/2 – 1 t sp
- Water – 2 cups
- You can pre-soaked red lentils in water 30 minutes – 1 hour, but usually red lentils are cooked quickly.
- Rinse lentils and quinoa.
- Finely grate ginger and turmeric. There are special graters for ginger.
- Place a pot with a thick bottom on the cooker to heat and add seeds of mustard and cumin. When they start to crack add ginger, turmeric, mix and add other spices, stir.
- Add lentils and quinoa, add water, stir all together, bring to boiling and cook over low heat for 10-15 minutes under the lid, stirring occasionally until water almost disappears. Switch off the cooker.
- Add oil, coconut flakes, stir and leave under the lid for another 10 minutes.
- Rinse the greens and chop them finely. Top the dish with greens when serving.
You can add chili pepper as a whole piece, let it cook for a short time ( 5-7 minutes), and then remove it by a spoon, if you do not like too hot.