KITCHARI

Kitchari

Kitchari (or kichdi or kichari) is an Indian comfort food that is made with moong dal (mung beans) and basmati rice and contains a variety of spices including mustard seeds, cumin seeds, turmeric, and asafetida* (see note below), to name a few.  It is a staple food of the Indian herbal medicine Ayurvedic and is designed to stimulate the digestion and reduce internal toxicity. This is a basic recipe and makes about five cups.

Some of the Ingredients

1 cup basmati rice, rinsed
½ cup organic whole mung beans, soaked for at least three hours or overnight
2 T organic ghee
1 tsp black mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric
2 pinches asafetida
1 tsp black cardamom pods
4 cups water
1/3 cup kombu
1 tsp ginger, freshly grated
½ tsp sea salt
1/3 cup fresh cilantro, chopped

Rinse the rice.  Rinse the mung beans and soak in water for three hours or overnight. Drain.

In a pot, warm the ghee over medium-high heat. Add the mustard and cumin seeds and sauté for 1-2 minutes or until aromatic.

Add turmeric, asafetida, cardamom pods, mung beans, and rice. Then add water, kombu, and ginger. Bring to a boil then cover and simmer for 40 minutes. If you need to add more water, do so.

Garnish with fresh cilantro and add salt to taste.  An avocado with a sprinkling of pink salt and freshly-squeezed lemon juice or steamed vegetables (such as broccoli, carrots, green beans, asparagus, etc.) is an excellent side dish.

*Asafetida's name comes from the Persian "aza" (mastic resin) and the Latin "foetida," referring to its strong sulfurous odor. Asafetida is used to stimulate appetite and digestion. It helps neutralize flatulence caused by beans and other legumes. It is typically used with turmeric, another standard component of Indian cuisine, particularly in lentil curries, such as dal, as well as in many vegetable dishes.

MUJADDARA

Mujaddara

Mujaddara is a popular comfort food of Middle Eastern origin.  This lentil-based dish is made with rice, spices and sautéed onions.  It is another one of those dishes that has many variations.  I've seen it made with white rice, jasmine rice, brown rice, and basmati rice.  Also, many of the dishes use various spices including cumin, black peppercorns, cayenne pepper and cinnamon sticks, to name a few.

In the past, I made Mujaddara by cooking the lentils, the rice and the onions separately, then combing all into one dish.  However, after perusing the Net for some ideas, I came across several recipes where the lentils are cooked separately and then they are added to one large sauté pan with the onions, the spices and the rice.  As always, the finished dish contains a mixture of various textures and flavors.  The onions are crisp and sweet, the rice is fluffy, and the lentils are smooth and literally pop in your mouth.  The taste lingers long after the meal has been completed.

I like to serve Mujaddara with Tzatziki, a creamy yogurt and cucumber sauce, or with plain yogurt.  Also, a side of pita bread and hummus makes this a complete meal. 

1 cup brown lentils, picked over and rinsed

4 cups water
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns, cracked
3 medium onions, thinly sliced (about 1 1/2 cups)
1 teaspoon Kosher salt
3/4 cup basmati rice, rinsed
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
Lemon juice, freshly squeezed
Tzatziki sauce (Recipe follows) or plain yogurt for serving

In a medium saucepan, add the lentils and water.  The water should cover the lentils by about an inch.  Add more water if necessary.  Bring to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.

Separately, place a large skillet over medium-high heat and add the olive oil. After the oil has warmed, add the cumin seeds and cracked peppercorns, shaking the pan gently until the cumin seeds darken slightly, about one minute.

Add the onions, sprinkle with a dash of salt and cook until they turn dark brown, stirring often.  Add some water to the onions if they start to stick to the bottom of the pan. Add the ground cumin, cayenne and the cinnamon stick to onion mixture.  Sauté about one minute.

Add the rice and stir mixture until some rice grains start to brown.  Add the cooked lentils, 3 cups of water and 1/2 teaspoon of salt; bring to a boil. Turn the heat down to low, cover pan and simmer for about 30 minutes. The water should be completely evaporated and rice should be tender. Turn off the heat, keep the lid on, and allow the mixture to for about 5 minutes.  Taste for seasoning.  Add a squeeze of fresh lemon juice. Serve Mujaddara with Tzatziki sauce or plain yogurt.  Serves 4-6

TZATZIKI SAUCE

1 cucumber

2 cups of Greek yogurt, strained
3 teaspoons of minced garlic
1 tablespoon lemon juice, freshly squeezed
1 tablespoon of olive oil
1 teaspoon fresh dill, finely chopped
Kosher salt and white pepper-to taste

Peel cucumber and cut it in half length-wise.  Using a spoon, scrape out the seeds. Chop the cucumber into very small pieces, about 1/8".   Drain. Remove as much liquid as possible.

In a bowl, mix the yogurt with the chopped cucumber, the minced garlic and the chopped dill.  Add the lemon juice and the olive oil.  Mix well.  Add salt and pepper, to taste.  Chill for at least an hour before serving.

LIME NOODLES

Key Limes

This has to be one of my favorite noodle dishes.  I first had it at Spice Market when the restaurant opened in 2004 where I was seated at the Chef's VIP seat and Chef Jean-Georges Vongerichten recommended it.  I love the combination of spiciness, sourness, sweetness and herbs in the noodles.  It is then topped with blanched vegetables, including carrots, broccoli, parsnips and red bell peppers, which provide added crunchiness and flavor.  I've made it many times over the years and have always had much success.  It is so simple.  First we make a lime syrup.  (I have yet to try the dish using key limes, which are pictured in photo above). Then an herb paste is made with sautéed garlic, fresh basil, fresh mint and toasted sesame seeds. Vegetables for the topping are blanched and softened slightly.  Finally, the rice noodles are cooked briefly in boiling water to soften.  When done, the noodles are mixed with the lime syrup and herb paste and topped with the vegetables.  Then, a sprinkling of toasted sesame seeds is added as a garnish.  This dish is so good that I like to eat any leftovers cold straight from the fridge.  The recipe is adapted from the Chef's cookbook, Asian Flavors of Jean-Georges.  Although I don't have any photos of the dish, neither does the book!
http://www.amazon.com/Asian-Flavors-Jean-Georges-Vongerichten/dp/076791273X/ref=sr_1_1?s=books&ie=UTF8&qid=1363181181&sr=1-1&keywords=asian+flavors+of+jean-georges

Spice Market New York

 

1 1/2 cups grape seed oil

1/2 cup garlic cloves, thinly sliced
3/4 cup fresh lime juice
1/2 cup sugar
2 cups fresh basil leaves
1 1/2 cups fresh mint leaves
3/4 cup toasted sesame seeds
About 1/2 pound assorted vegetables: carrots, parsnips, broccoli, and red bell peppers, peeled and julienned
1 pound 1/4-inch-wide dried rice noodles, softened in hot water and drained
1/2 teaspoon salt
1/2 cup unsalted butter

To make lime syrup:  combine the lime juice and sugar in a small saucepan and bring to a boil. Set aside.

To make basil mint paste:

Put 3 tablespoons of the oil in a medium skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until the garlic turns golden, about 10 minutes; set aside.

Fill a large bowl with water and ice and set aside.  Bring a small pot of water to a boil and add the basil and mint leaves. As soon as the water returns to a boil, drain the leaves and transfer to the ice water.  When cold, drain again and squeeze dry. Purée in a blender with the sesame seeds, garlic, salt, and 1 cup of the oil. (This herb paste will keep, refrigerated, for 2 days.)

To make the vegetables:

Heat the remaining oil in a skillet over high heat. Add the vegetables and some salt and cook, tossing, just until brightly colored. Keep warm.

To make the noodles:

Bring a large pot of salted water to a boil. Cook the noodles until tender, about one minute. Drain and transfer to a large skillet set over high heat with the butter and lime syrup.  Toss noodles until they are mixed well and creamy.  Then drizzle liberally with the basil-mint paste, top with the vegetables, garnish with the sesame seeds, and serve.

Makes 4 servings