A kichadi is a warm Indian one-pot meal that is usually made with beans, vegetables and flavored with spices that are supposed to help digestion and assimilation. There are many different kichadi recipes out there that will help tone different parts of your body – they have ones for the lungs, liver and gallbladder, intestines, kidneys, etc. This particular recipe helps tone and soothe your digestive tract. It’s also a good way to gently cleanse your body, or to nourish yourself if you’ve been ill or under the weather.
Prep time: 1 ½ hours
-Vata, +Pitta, -Kapha*
½ tsp cumin seeds
2 tablespoons ghee or sunflower oil
3 bay leaves
1 tsp coriander seeds
½ tsp turmeric
1 tsp dry oregano
½ tsp sea salt
1 stick kombu
1 tsp fresh ginger root, grated
½ cup basmati rice
¼ cup split mung dal
4-6 cups water
3 cups fresh vegetables, such as carrots, zucchini, or summer squash, diced
Wash the rice and beans until rinse water is clear.
Warm the ghee in a medium saucepan. Ad the cumin seeds, bay coriander and oregano. Brown slightly, until aromatic (you can smell them). Stir in turmeric, rice and dal. Add water, salt, kombu, and ginger. Simmer covered over medium heat until beans and rice are soft, about 1 hour. Wash and dice vegetables. Add them and cook until tender, 15 to 20 minutes more.
*Pitta can garnish generously with fresh chopped cilantro to neutralize this effect. If Kapha is making this kichadi for themselves alone, the ghee or oil can be cut to 1 teaspoonful. Additional ghee can be added after cooking if other doshas, especially Vata, are to be sharing in the eating.
Recipe from the Ayurveda Cookbook by Amadea Morningstar