Kichari with Chickpeas and Cucumber
⏳ Time
25 minutes + 3 hours
🥕 Ingredients
13
🍽️ Servings
6
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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.