Kichadi Recipe

Similar to Chinese congee, kichadi is nourishing, comforting and deeply healing.  Kichadi is recommended for people doing panchakarma, an Ayurvedic cleansing therapy.  It is easily digested and extremely detoxifying for the liver and gallbladder and cleansing for the heart and vascular system.

There are many kichadi recipes...this is just one of them.  Feel free to experiment with other herbs and ingredients that suit your taste.

Enjoy! 

INGREDIENTS

Rice (Organic Basmati): 1 cup

Split Yellow Dal (Lentils): 1 cup

Tumeric: 1 heaping tablespoon

Cumin (ground): ½ teaspoon

Coriander (ground): ½ teaspoon

Mustard Seeds: ¼ teaspoon

Celtic Sea Salt: 1-3 pinches – or more if needed

Fresh Ginger – 3 slices/quarter size – skinned and chopped

Organic cold-pressed Coconut Oil AND/OR Ghee – 1 tablespoon of each

Onion (chopped): ½ medium size

Cilantro - optional (coarsely chopped): 1/8 cup - garnish

Lime – optional: 1 wedge
Yogurt - optional: 1 to a few tablespoons as a topping

HOW TO MAKE

1 - Soak rice & dal (at least 2 hrs., if possible, esp. for sensitive digestion) then rinse.

2 – In a 3-quart size pot, heat Ghee and/or coconut oil at medium heat – add mustard seeds and sauté till they pop – don’t let them burn.

3 – Add onions and sauté until slightly browned. 

4 - Then add herbs and spices (except salt and ginger) and continue sautéing for a few minutes.

5 – Add rinsed rice & dal to pot, along with fresh ginger.

6 - Mix rice & dal with herbs/onions for few minutes (no more than 5 min)

NOTE: No water has been added yet so make sure rice & dal /herbs are stirred frequently so they don’t stick to pan and burn.  If needed, add small amount of ghee or coconut oil.

7 – Add 4 cups water, cover, and cook at med/low heat for 45 min-1hr.  Stir after mixture is almost completely cooked down.  If more water is needed while cooking, add small amounts at a time (~1/4 cup or less) and stir until mixed.

8 – Salt, cilantro, yogurt, and lime can be added after Kichadi is cooked.  Season to one’s liking.