Kichadi Recipe

All ingredients should be organic

Prep time – 15 minutes Cooking time – 40 minutes 6-8 servings

Halve the recipe if making for only 1 person on cleanse

• 1 cup moong dal (split not whole) – rinse well and pre-soak in water for 1-3 hrs. (or

• overnight) – buy organic - local Indian store / Banyan Botanicals (sometimes spelled

• mung)/ Amazon

• . cup organic white basmati rice – rinse and soak in water for at least 30 minutes

• 5 - 6 cups water

• 2 - 3 tbsp. Organic Ghee (homemade /Ancient Organics/ 4th & Heart

• are good brands) or Coconut oil /sunflower oil (vegan/very lactose

• intolerant)

• 2 tbsp. chopped fresh ginger root

• . tsp. turmeric powder

• . tsp. – . tsp. asafoetida/ hing (Starwest Botanicals / Ayurvedic

• Institute/ Amazon) – optional but great for helping digest lentils and

• beans

• 1 tsp. whole fennel seeds

• 2-3 tsp. ground spice mixture (1 tsp. coriander, 1 tsp. cinnamon, .

• tsp. cloves, . tsp. black pepper)

• 1 – 2 cups seasonal mixed vegetables and greens - green beans, carrots, asparagus,

• zucchini, broccoli, butternut squash, sweet potatoes, golden beets, greens - spinach,

• kale, collard, chard, beet greens etc.

• 1/4 cup chopped cilantro leaves (you can also use dill or parsley)

• Salt to taste

1. Rinse the rice and the lentils separately, drain the water and set aside.

2. Over a medium flame, add the ghee/oil to a medium sized saucepan

3. When ghee/oil is hot add whole fennel seeds

4. Stir until they sizzle and release their aroma (5 secs.), taking care not to burn them

5. Now add the fresh ginger, ginger, turmeric, asafoetida and spice mixture, stirring until fragrant (5-10 secs.)

6. Recipe by Sandhiya Ramaswamy www.alchemyayurveda.com

7. Add the moong dal and saut. in the ghee and spice mixture for about 20 seconds,

8. stirring constantly, ensuring that the lentils are not sticking to the bottom of the pan

9. Add harder to cook vegetables now like sweet potato / golden beet/ butternut squash

10. Add 4 cups of water and stir the mixture

11. Allow the lentils and the vegetables to cook over medium heat for 20 – 25 minutes

12. Now add the rice to the mixture along with easier to cook veggies (if any) along with 1 cup of water. (Veggies may include carrots, green beans, broccoli)

13. Cook for another 8-10 minutes on medium heat. Add more water if required

14. When the water begins to boil, reduce the flame to low and cover the pan and simmer for another 8- 10 minutes until rice is fully cooked; Add greens during this time based on their cooking time (example add kale and chard earlier and spinach later)

15. Check for doneness (rice, lentils and vegetables). Kichadi consistency should be slightly mushy (i.e. well cooked)

16. Add salt to taste and turn the stove off

17. Garnish with chopped cilantro/dill

18. Enjoy as is or top with toasted coconut/sesame seeds/sunflower seeds

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