Written by Mary Thompson
Nourishing Kichadi {VK- P+(slightly)}(serves 2)
1/2 cup rinsed mung dal, soaked 30 minutes or more
1/2cup rinsed basmati rice
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 cup chopped onion or celery
1 Tbsp ghee
1 tsp turmeric
1/2 tsp cardamom
1 cup chopped vegetables: sweet potatoes, squash (winter or summer), green beans
8 oz coconut milk
Heat mustard seeds and cumin in melted ghee in saucepan until seeds begin to pop. Stir in onion and cook until onion is translucent. Add rice, turmeric and cardamom and stir to coat. Add dal and 3-4 cups water. Bring to boiling over medium heat. Reduce to low heat and simmer for 10 minutes. Add vegetables and cook until vegetables are tender. Add coconut milk just before serving.
To modify for high Pitta: increase dal to 2/3 cup and use 1/3 cup of rice. Add burdock root to kichadi and serve with cilantro. Use coriander in place of mustard seeds.
To modify for Kapha: Decrease ghee to 1-2 tsp. Add up to ¼ tsp each of dry ginger, clove, and cinnamon to kichadi when stirring in the rice.
Cleansing Kichadi {VK- P+(slightly)}(serves 2)
1/2 cup rinsed mung dal, soaked 30 minutes or more
1/2cup rinsed basmati rice
1 tsp cumin seeds
1 tsp mustard seeds
1 Tbsp ghee
1 tsp turmeric
1/2 tsp cardamom
1 cup chopped vegetables
Vata: green beans, carrots, squash
Pitta: broccoli, green beans, kale, chard
Kapha: cabbage, cauliflower, peppers, jicama
Heat mustard seeds and cumin in melted ghee in saucepan until seeds begin to pop. Stir in rice, turmeric and cardamom and stir to coat. Add dal and 3-4 cups water. Bring to boiling over medium heat. Reduce to low heat and simmer for 25 minutes. Add vegetables and cook until vegetables are tender.
To modify for Pitta: increase dal to 2/3 cup and use 1/3 cup of rice. Add burdock root to kichadi and serve with cilantro. Use coriander in place of mustard seeds.
To modify for Kapha: Decrease ghee to 1-2 tsp. Add up to ¼ tsp each of dry ginger, clove, and cinnamon to kichadi when stirring in the rice.