kichadi recipe

Here's a recipe for kichadi that I use all the time. Whenever I feel out of balance or don't know what else to cook, this is my standby meal!

Great for balancing all three doshas!

1/3 C white basmati rice
½ C split mung beans (available at the Natural Foods Coop in San Luis Obispo)
5 C water, or use a veggie stock
1 tsp to 2 T fresh grated ginger root, less with high Pitta
¼ tsp. cumin seeds or ½ tsp. ground cumin
¼ tsp. mustard seeds (can omit if high pitta)
½-1 tsp coriander seeds or 1 tsp ground coriander
¼ tsp. fennel seeds
1 tsp. dried oregano leaves
1 clove garlic (omit if Pitta)

Heat up spices on the bottom of the pot, stirring constantly for about 1 or 2 minutes, until aromatic. Add the remaining ingredients and bring to a boil for about 5 minutes, and then reduce heat to medium-low. As rice and beans are cooking, chop and add vegetables such as:
Carrots
Zucchini
Broccoli

After bringing water to a boil, simmer for approximately 30 minutes – until most of the liquid is absorbed, but the consistency is smooth, not mushy and sticky.

When done, take the pot off the heat and add ghee or salt/braggs liquid amino acids to taste!

It is better for your digestion to use split mung beans. However, you can use whole mung beans; however you will need to adjust the cooking time to about 45 minutes. Split mung beans are easier on the digestion and very healing in nature.