- Simmer the mung dal and rice in the water. Add in all of the herbs and spices, and then the vegetables.
- The best practice is to cook the kicharee on a very low heat in a covered saucepan. Do not stir the mixture after all of the ingredients are added, or it will turn mushy.
- Then add a couple of teaspoons of ghee to a pan and fry the cumin and mustard seeds. They will pop when ready. Add the fresh ginger, and then add to the finished kicharee.
- Stir once and serve.
- At the end, add a teaspoon of ghee to your dish.
Welcome to Food of the Gods!