Wednesday

Kichdi Recipe


Spices are essential for healing the body from the inside out. This recipe allows you to play with many, but this is my favorite recipe.

Kichdi - (kitch-dee, AKA kitchardi, kitchdi)
Basmati Rice and Moong (Mung) Beans

  • Nourishing and healing
  • Easily digestible
  • Complete protein and meal
  • Tri-doshic
  • Gluten free

I like to eat this (and this only) for 5 to 7 days at least once a year, during Spring. It helps the body release any old toxins that may be disturbing the beautiful body.

Let's get to it!

Ingredients

  • 1/2 cup Basmati Rice
  • 1 cup Moong Beans
  • 6 cups of water
  • 1 inch of fresh Ginger, grated
  • 1 cinnamon stick (optional)
  • 2 tsp ghee/butter
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/4tsp Salt and Black Pepper/or to taste
  • Fresh Cilantro leaves

Preparation

  • Sort and rinse rice and lentils twice
  • Place in pot with 6 cups of water, ginger and cinnamon
  • Bring to a boil and reduce heat to a simmer for 20 minutes
  • Meanwhile, in a saucepan, saute the seeds in the ghee or butter until they pop (about 20 seconds on medium high heat), and immediately add the remaining spices 
  • Stir for about 15 seconds, until you smell the spices, then, add to pot of  rice and lentils. 
  • Cook for 20 minutes
  • Top with cilantro leaves, a squeeze of lime and serve

En-Joy!

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