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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 6 |
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This recipe is based roughly on Amadea Morningstar's Basic Warming Kichadi from her book on Ayurvedic cooking. I have changed around the herb and spice combination to suit my tastes. You can add any vegetables you like or have in the fridge :c) Ingredients:
1/4 cup split mung beans |
1/2 cup rice |
8 cups water |
1 cup chopped carrot |
3 stalks celery |
1 cup chopped peeled parsnip |
1 tablespoon chopped fresh ginger |
3 tablespoons ghee |
1/2 cup chopped onion |
1 teaspoon mustard seeds |
1/2 teaspoon roasted ground cumin |
1/2 teaspoon roasted ground coriander |
1/2 teaspoon turmeric |
1 dried red chili pepper, torn |
1/4 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
1/2 lemons or 1/2 lime, squeezed |
3 -5 leaves fresh basil |
Directions:
1. Wash rice and mung beans, chop vegetables and ginger.
2. combine first set of ingredients in stockpot and bring to boil, then reducing to simmer.
3. Prepare second set of ingredients; heat ghee in pan.
4. Add mustard seeds, wait for them to pop, then add onion and spices and fry till slightly browned.
5. Add ingredients from pan to stockpot; let simmer for one hour.
6. Add final set of ingredients and serve.
7. Enjoy this healing kichadi!
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