AYURVEDA TRI DOSHA KICHADI
AYURVEDA TRI DOSHA KICHADI
The word Kichadi is Sanskrit for fasting Kichadi’s are at the core of Ayurvedic nutritional healing. They are relatively simple stew of basmati rice and split mung dal which are suitable for all Dosha’s, hence Tri-Dosha. Kichadi take on endless variations depending on the herbs, spices and vegetables used in them. They are the primary food in Pancha Karma (an Ayurvedic cleaning therapy) because of their ease of digestion and assimilation. The texture of this dish will remind you of porridge, and you will appreciate the ease with which the body can handle it. Kichadi “fasting’ for 1-2 weeks is recommended to anyone with persistent digestive problems. they are best eaten fresh when used therapeutically.
INGREDIENTS
1/2 cup Brown Basmati Rice
1/4 cup Whole Mung Beans
1 1/2 tsp Whole Cumin Seeds
1 1/2 tsp Coriander Seeds
2 Tbsp Ghee
1/2 tsp Turmeric Powder
1 pinch Hing (Asafoetida)
3 Bay Leaves
1 tsp Dry Oregano
1-2 tsp Kelp Powder
3 cups Fresh Vegetables (e.g. Carrots, Celery, Kale, Collard Greens, Chard, Cabbage, Summer Squash)
1 tsp Celtic Sea Salt or Himalayan Rock Salt
1/2 Cilantro
DIRECTIONS
Pick through the beans and soak for better digestibility overnight, or for 24 hours with one change of water halfway through.
Rinse the soaked beans together with the rice in a colander, until water runs clear
Grind cumin & coriander seeds in a coffee grinder or with a mortar and pestle
Warm the ghee in a medium saucepan and add turmeric, asafoetida, freshly ground cumin and coriander seeds, bay leaves and oregano. Sauté lightly until aromatic but not burnt. Stir in the ginger, rice and mung beans and add water and kelp powder.
Simmer covered, over low heat, until beans and rice are soft (about 30 minutes)
Meanwhile, wash and chop the vegetables.
Add salt and vegetables just before all the water has been absorbed by the beans and rice. Cook undisturbed until completely tender, about 15-20 minutes.
Stir thoroughly and serve warm, garnished with chopped cilantro.
