KICHADI ~ Ayurveda's Classic Balancing Food

This delicious dish of rice cooked with dal, ghee and spices is one of the primary staples in the Ayurvedic diet.  No matter what your body type, kichadi is suitable for you! It is not aggravating to vata, pitta or kapha and has the unique property of allowing the body to rest and recuperate during illness or intensive therapy.

During the 5-8 week detoxification and rejuvenation therapy of panchakarma, kitchadi is one of the primary foods served because it supports the cleansing process.  It is also beneficial to eat kichadi throughout the year and as often as you like because it also provides a complete protein.

You can enjoy kichadi with vegetables or on its own.  Serve it knowing you are giving something completely nourishing to your body, mind and soul.  Its consistency may be like a soup or more like a typical rice dish.

Ingredients:
1 cup basmati rice                                               
1 cup split mung beans* (yellow dal)  
1 tbsp. clarified butter (ghee)
½  tsp. black mustard seeds (optional)
Pinch asafetida powder (hing)*
½ tsp. cumin powder (jeera)
½ tsp turmeric powder (halde)*
1 tsp. salt

Serve with grated coconut, fresh lime, chopped cilantro

Directions:

1. Soak the dal for 1 to several hours before cooking.

2. Rinse the rice and dal separately.

3. Before rinsing the dal, remove any debris or stones, and rinse at least three times in cold water, until the water runs clear.

4. Transfer the dal and rice to a soup pot.  Add 6 cups water and bring to a boil.  Reduce heat and allow rice and dal to simmer while you prepare the spices.

5. In a separate sauce pan, heat ghee on medium heat.

6. Add mustard seeds, cover and wait until they pop.   When they finish popping, add cumin, turmeric and asafetida powders.

7. Pour ghee and the spices directly into the rice and dal mixture.

8. Simmer for about 35 minutes, adding more water during the cooking time if you prefer a more soupy consistency as your final product.

9.  After the dal and rice are completely cooked, add salt and stir.

10.  Serve with grated unsweetened coconut, chopped cilantro, and a squeeze of lime.

Tips:
* Turmeric will stain yellow!
* Asafetida has a strong smell that disappears as it cooks, so don’t be alarmed!   It is used when cooking beans to remove the gas.
* Unlike most legumes, split mung beans can be cooked without soaking; however, if you have time, they are still easier to digest if you can soak them one to several hours before cooking,
* Avoid adding salt when cooking beans as it makes them tough. If you use salt, add it before serving.

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