Kichari with Chickpeas and Cucumber
Main Dishes • Indian
Description
Chickpeas require soaking for at least 3 hours. If left for a day and rinsed, they will sprout. The sprouts are also suitable for this dish.
Ingredients
- Chickpeas 1 cup
- Mung Beans 1 cup
- Cucumbers 2 pieces
- Cilantro leaves 1 bunch
- Curry Powder 0.7 teaspoons
- Turmeric ½ teaspoon
- Ginger to taste
- Ground Cardamom a pinch
- Ground Allspice a pinch
- Salt to taste
- Ghee 1 tablespoon
- Lemon Juice to taste
- Sesame Seeds 2 teaspoons
Step-by-Step Guide
Step 1
Soak or sprout the chickpeas and boil them until cooked to your liking.
Step 2
Instead of mung beans, you can use quinoa, bulgur, or couscous. Cook the grain until done.
Step 3
Grate the cucumber using a Korean carrot grater.
Step 4
Chop the cilantro.
Step 5
Melt the ghee in a heavy-bottomed pan. Add the spices and sauté the cooked chickpeas with them. Mix in the cooked grain. Add salt. Cook everything together for 3–5 minutes. Turn off the heat.
Step 6
Let it sit covered for 3 minutes.
Step 7
Add the grated cucumber and chopped cilantro.
Step 8
Serve, drizzled with lemon juice.
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