I am a big fan of kichadis (sometimes pronounced kitch-e-rees), especially in the winter. The cool thing about them is that they are a really easy one-pot dish that is a complete meal – you get your veggies, grains and beans all in one bowl. They’re easy to digest, and they are very good for balancing and healing your digestive system.
I made this one last night and I ate it for breakfast. Think soup is weird for breakfast? Try it yourself and see if you change your mind:
1 cup brown basmati rice
1/2 cup split mung dal
1-2 tablespoons ghee (clarified butter)
1 tablespoon garam masala
6 cups water
1 onion, diced
3-4 cloves garlic, minced
1 more tablespoon garam masala
1 more tablespoon ghee
2 more cups water
2-4 cups chopped vegetables – try carrots, turnips, celery, greens, green beans, or whatever else you like
salt to taste
Method: Rinse rice and split mung, removing any debris. Heat ghee in a large pot and add garam masala. When spices start to heat up and smell good, add in rice and split mung and saute for a couple of minutes. Add water, cover and simmer for 30 minutes.
In a saute pan, heat up ghee and add chopped onion, garlic and more garam masala. Saute until veggies get soft and fragrant. Remove from heat, and place in a blender with the 2 cups of water. Blend until smooth. Add mixture into pot with the cooking rice and beans. Stir, and add in chopped vegetables. Cook until veggies are soft, about 20 more minutes. Add salt at the end. Enjoy