Afghan Kichari (Mung Beans and Rice)
Looking for a protein rich afghan vegan rice recipe to go alongside a curry? Try a traditional kichari which includes tummy-friendly mung beans that boasts anti inflammatory effects.
Take a look at our vegan asian recipes page for more like this!
Afghan Kichari (Mung Beans & Rice)
Kichari is a traditional rice dish rich with protein (mung beans) and packed with lovely fresh herbs and spices.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 2
Calories 300 kcal
Ingredients
- 1/2 cup basmati rice
- 1 cup mung beans
- 4 cups water
- 1/2 onion chopped
Spices
- 1 tbsp fresh ginger
- 8 garlic cloves finely chopped
- 1 green chilli finely chopped
- 1 tsp turmeric
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp salt
Garnish
- 3 tbsp vegetable ghee (or sub with olive oil)
- 1/2 cup fresh coriander roughly copped
- 1 lime juiced
Instructions
-
Start by boiling your mung beans for around 10 minutes.
-
After 5 minutes, dry fry your fennel and cumin seeds until they become fragrant.
-
To the mung beans add the rice, fresh and dry spices - cook for 30 minutes on a medium-low heat with the lid on.
-
Take off the heat and add your spring onions and mix well.
-
Garnish with olive oil, fresh coriander and lime juice (lime wedges for decoration is optional).
Visit our 