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Preparation time: 2 hours
-Vata, +Pitta, -Kapha
- ½ cup basmati rice
- ¼ cup split mung beans
- 6 cups water
- 1 tablespoon ghee
- 1 teaspoon cumic seeds
- 1/8 teaspoon hing
- 1 teaspoon coriander seeds
- ¾ teaspoon cardamom seeds
- 1 teaspoon black peppercorns
- 1 bay leaf
- 2 more tablespoons ghee
- ¾ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon turmeric
- ¾ teaspoon salt, rock salt if you can get it
- 1 tablespoon fresh ginger root, grated
- ½ small onion, chopped
- 1-2 cloves of garlic (optional)
- ½ teaspoon ground cumin
- 2-4 cups fresh vegetables: greens, string beans or zucchini are possibilities, chopped
- 2 more cups water, as needed
While this is an imposing list of ingredients, it’s actually as easy to make as all the other kichadis. Wash the rice and split mung until the rinse water is clear. Warm as tablespoon of ghee in a medium saucepan and add the whole cumin seeds and hing. Lightly brown them. Add the rice, mung and water and bring to a boil. Cook for about 45 minutes. Warm the last 2 tablespoons of ghee in a small skillet. Add the coriander, cardamom, peppercorns, and bay leaf and sauté for 2 to 3 minutes. Then stir in the rest of the spices and the onion (and garlic, if you use it). Put the sautéed spices in the blender with a little (½ cup or less) water and grind well. Pour this spice mixture into the rice and mung. Rinse out the blender with the last 2 cups of water and add it to the kichadi as well. Add the vegetables. Cook for 20 minutes or more. |
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