 |
|
Preparation time: 1½ hours
-Vata, +Pitta, -Kapha
- ½ teaspoon cumin seeds
- 2 tablespoons ghee or sunflower oil
- 3 bay leaves
- 1 teaspoon coriander seeds
- ½ teaspoon turmeric
- 1 teaspoon oregano, dry
- ½ teaspoon sea salt
- 1 stick kombu
- 1 teaspoon fresh ginger root, grated
- ½ cup basmati rice
- ¼ cup split mung dal
- 4 to 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. Add 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 coriander leaves to neutralize this effect. If Kapha is making this kichadi for them 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. |
|
 |
|
|
|
|
