Kitchadi has been Ayurveda's healing food for centuries. A combination of mung beans, basmati rice, Ayurvedic herbs, as well as vegetables make this easy to prepare dish a nourishing meal for your body and soul.
Ingredients (for 5-6 people):
- 1 C mung dhal (I soak them overnight and the pre-cook them for about 30 mins)
- 1/2C Basmati Rice
- 2 Tblsp Ghee (or a little more)
- 4 C of water
- 1 Tblsp fresh ginger, grated
- 1 Tsp salt
- 1 Tsp each: black mustard seeds, ground cumin, ground turmeric
- 1/2 Tsp each: fennel seeds, coriander powder
- 2 Neem leaves
- Your favourite veggies: pan fried in ghee with 1 Tsp of cumin
- Serve topped w/ fresh cilantro if desired.
How to do:
Melt Ghee in pan, add mustard seeds until they pop (they will literally pop out of your pan!), add cumin, turmeric and stir for a bit.
Then add fennel seeds, coriander and Neem leaves; stir a little again until the mixture is really fragrant.
Then add the pre-cooked mung beans & washed basmati, water and bring to boil.
Then add the ginger & salt.
Let boil on low heat until almost all the liquid is absorbed. Check if rice & beans are cooked, otherwise, add water and continue.
Once the mixture has a nice, soft texture, turn the heat off and let it sit for a while.
In cast iron frying pan, melt 1-2 Tbsp. Ghee. Add the veggies of your choice and cook until tender. Then add the cumin. Turn heat off and let rest for 5 mins. Then add veggies for mung bean/rice mixture.
Season to taste garnish with freshly chopped cilantro & some extra Ghee if appropriate.
For Kapha predominant, take less ghee.
For Vata predominant, add as much ghee as you want.
For Pitta predominat, don’t add any spices additional to the ones stated above and add lots of cilantro.
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