Kichadis are simple stews of mung beans and basmati rice and are at the core of Ayurvedic healing and cleansing therapy, due to their easy digestion and assimilation. There are lots of different kichadi recipes, which are made with a whole host of different ingredients but the one I have chosen to cook is the ‘warming’ one. You can seek other types on the internet or look at The Ayurvedic Cookbook for inspiration, especially if you are a vegetarian.
This recipe looks daunting in its list of ingredients, but it is worth making in quantity so it can serve a couple of meals. It is also very easy to make.
Rice and mung bean Kichadi
¼ cup mung or split mung beans
½ cup basmati rice
3 cups water
1-2 tsp salt
1 tbsp coconut oil
1 tsp cumin seeds
¼ tsp asafoetida
1 tsp coriander seeds
¾ tsp cardamom pods
1 bay leaf
1 tsp black peppercorns
2-4 cups fresh vegetables: carrots, courgettes, spinach etc, chopped
extra water as required
Spice paste
1 tbsp sunflower oil
¾ tsp cinnamon powder
¼ tsp ground cloves or 4 whole cloves
1 tsp turmeric
¾ tsp salt
1 tbsp ginger, peeled and grated
½ small onion , finely chopped
2 cloves garlic, finely chopped
½ tsp ground cumin
coriander leaf for garnish
Wash the rice and mung beans.
Heat the oil in a heavy pan and add asafetida and whole cumin seeds, and brown them. Add rice, mung beans and water and bring to the boil. Add the salt. Simmer for 20-30 minutes until rice cooked but beans still al dente.
Meanwhile, warm the remaining tablespoon of oil in a frying pan. Add coriander, cardamom, peppercorns, and bay leaf and fry for 2-3 minutes. Stir in the rest of the spices, onion and garlic and fry for another minute or so. Then pop the mixture into a small food processor with a little water, enough to blend to a smooth paste.
Add the paste to the rice and mung beans, then add the chopped vegetables, and any more water if necessary to prevent it sticking to the pan.
Serve with a green salad.
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