Kichiri is a thousand year old South Asian lentil dish packed with nutrients. It’s a blend of rice, lentils and spices that are cooked over a long simmer to reach a porridge. What makes this dish so special is its Ayurvedic benefits.
Ayurveda is an Indian-based medicine system with the belief that disease is caused by an imbalance or stress within a persons body. Just like how we have 5 elements in nature (earth, water, fire, air and space), Ayurveda teaches that we also possess all 3 doshas (biological energy that governs our physiological, mental and emotional well-being). What makes us all unique is the ratio of each dosha in our physiological and psychological make up.
In Ayurveda, kichiri is considered perfect for all dosha types. Kichiri is usually made with split green mung beans and basmati rice to reach the desired sticky consistency, and aid digestion. This dish is also seasoned with cumin, cloves (sometimes), turmeric and ginger, spices that have been used to help flush out toxins in the body. This is why so many people opt to eat this when they are feeling ill or have low energy.
Kichiri also contains nine essential amino acids, numerous vitamins and minerals such as iron, calcium, folate, copper and zinc, and it is high in fiber.
Within this pre-mix packet, it contains the split mung beans, basmati rice, cumin powder, turmeric powder and ginger powder. All ingredients are organic and sustainably sourced.
I soaked 1 cup of this premix overnight, and blended it the next day with extra spices to make kichiri batter. I then fried the batter on a tawa to make a wrap! Perfect for Ayurveda on the go.
This can be seasoned using additional herbs such as coriander, mint, basil or parsley. Acai berry powder, spinach or blue spirulina can also be added to make this even more beneficial.
- 1 cast iron tawa
- 1 Mixing Bowl
- 1 Blender
- 1 silicone spoon
- Measuring spoons
- Measuring cups
- silicone spatula
For The Fermentation
- 1 cup kichiri mix detox from SpiceBox Organics. Make sure this is washed thoroughly before you use it.
- 1 cup water room temperature
- 1/2 tsp salt
For The Kichiri Wrap (seasoning)
- the bowl of kichiri mix soaked in water overnight
- 1/4 tsp cumin seeds jeera
- 1/4 tsp salt you can add a little or more depending on your taste
- 1/4 tsp mango powder amchoor
- 1/8 tsp ginger shredded
- 1/8 tsp carom seeds ajwain
- 1/8 tsp turmeric powder
- sprinkle of pepper
- 1/4 cup hot water
- purple cabbage
- edible flowers
- satay sauce
- Wash the 1 cup of kichiri mix in a bowl until the water comes clear.
- Place all the fermentation ingredients in a medium sized mixing bowl. Using a large dish cloth, cover the top of the bowl and secure it tight to create a good humid environment for the rice to ferment. Place this in a dark area of the kitchen overnight.
- After 24 hours, the rice and lentils from the kichiri mix would have absorbed most of the water, and the little remaining water will be cloudy. Place this entire mixture in a blender, along with the seasoning and hot water.
- Preheat a cast iron tawa and oil it well over high heat. Use a kitchen towel to oil the entire surface of the cast iron and to absorb excess oil on the tawa.
- Turn the heat to medium low. Carefully pour a coffee mug size of the batter in the center of the tawa, and using the back of a silicone spoon, spread the mixture in a rotating motion, until the wrap reaches your desired thickness. I prefer mine quite thin, so I try to spread it as much as I can.
- Add some oil around the edges of the wrap and flip it over to cook the other side.
- Once both sides are crispy, transfer it over to a clean plate and add the stuffing.
- Roll it into a wrap, and serve right away!