KICHADI ~ rice and lentils: one pot cleansing, healing, nourishing recipe
1 cup basmati rice (avoid brown version for easier digestion)
1/2 cup split mung beans(or whole mung (moong) soaked for 4 hours or overnight (you can increase the ratio of mung if your body asks for more protein)
1-2 Tbsp ghee (clarified butter)
1/2-1 tsp cumin seeds
1/2-1 tsp coriander seeds
1/2-1 tsp fennel seeds
1/2-1 tsp black peppercorns ground in mortar (optional- good heating properties, alkalizer)
1/2-1 Tbsp fresh ginger root, grated or cut into mini cubes
½ small onion, chopped (optional, not to be used if you are following strict sattvic diet)
1 clove of garlic pressed or minced (optional, not to be used , if you are following sattvic diet)
4-5 cups water
1/2 tsp turmeric
1¾ tsp rock salt (black) (or pink-himalayan salt)
2 cups fresh vegetables: carrots, greens, string beans are possibilities, chopped
Add more water as per your need, the consistency of the cooked food should be more moist than dry.
½ tsp ground cumin powder (optional)
1/2 tsp ground coriander powder (optional)
1/4 tsp curry powder (optional if you enjoy)
Go slow and steady with introduction of the spices. Select one or two to begin with and then build up the understanding of their tastes and properties (heating/cooling). You can do miracles with 2 kinds of seeds and 1-2 kinds of ground spice powders.
And the best ingredient: add your LOVE.
METHOD OF AYURVEDIC COOKING
Wash the rice and split mung until the rinse water is clear. Warm the ghee in a bigger pot that will contain all your ingredients . Add the coriander seeds, whole cumin seeds, fennel seeds and peppercorns, (and crushed clove or bay leaf if using it)and sauté for 2 minutes. Then stir in grated or mini cubed ginger root, onion (and garlic if you use it.) Again sauté for 1 minute. Add water, salt and turmeric and bring to boil. Add the rice and mung.
Cook for about 25 – 30 minutes on lower medium heat then add vegetables of your choice, again bring to boil, and cook for 10 – 15 more minutes on medium low heat.
In the last 5 minutes, spread on top the rest of the spices in powder form (if you choose to use them), cover and let boil for the remaining 5 minutes. Turn off the heat and let it sit on the stove for 5 extra minutes. Then open and serve. Garnish with fresh coriander leaves or shredded carrot.
Enjoy with a meditative mood and prayer to food as your medicine:
Mother nature, I thank you for the gifts of earth and your nourishment, may this wonderful food be my medicine and bring healing, purity and peace to my body, mind and soul.
Chew slowly and feel all the ingredients that you cooked.
Recipe by Annapurna of Gurudaya Ayurveda; Ayurvedic Health Clinic in Saskatoon. Click for more information on Yogic / Ayurvedic Diet