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Preparation time: about 2 hours
O Vata, -Pitta, - Kapha
- ½ cup basmati rice
- ¼ cup split mung dal
- ½ burdock root, (about 8 inches)
- 1 1/2 cup green beans
- 2 tablespoons ghee
- ½ teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 tablespoon amaranth (optional)
- 1 stick kombu
- 6 to 10 cups water
- ½ teaspoon sea salt
- 1 tablespoon coriander powder
Garnish: chopped coriander leaves
Wash rice and mung until the water is clear; drain. Wash burdock root and peel it; then slice in inch slices like a carrot. Wash green beans; chop into 1 inch pieces. Warm ghee in medium saucepan. Add fennel and cumin seeds and sauté for 1 to 2 minutes. Add rice and mung and sauté for another couple of minutes. Put burdock and green beans in immediately after the rice and beans, stir sauté for 1 minute. Add 6 cups of water and bring to a boil. Put kombu, amaranth and salt in once the kichadi has come to a boil, and reduce to medium-low heat. Cover and cook until tender. 1 to 1½ hours, adding water as needed to keep the mixture moist. Before serving, add the coriander powder, stir well. Garnish with fresh chopped coriander (cilantro) leaves. |
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