Aduki beans are good for rebuilding adrenal function and giving the tired old kidneys energy – as kidneys regulate the qi in Traditional Chinese Medicine, i try to eat adukis every two weeks or so. Kichadis are one of the mainstays of Ayurvedic cooking, so here we have a good blend of the two ancient medicine systems. Ayurveda holds kichadis good for all the doshas (Pitta, Kapha, and Vata (see section on Ayurveda under My well-being). Burdock root (available from Chinese and Indian shops) is good for cleansing and cooling the blood, Leave it out if you can’t get it!
1 burdock root
1/2 cup dry aduki beans
1/2 stick of kombu (seaweed – available from Japanese grocery stores)
2 tbs canola oil
1 tsp cumin seeds
1/2 tsp fennel seeds
1 large onion finely chopped
1 inch fresh turmeric, finely chopped, or 1 tsp dried turmeric
2 bay leaves
1/4 tsp asafetida
10-12 curry leaves
1/4 tsp cinnamon
2 carrots, chopped into 1/2 inch pieces
1 cup basmati rice
pinch of salt
Peel and slice the burdock root. Soak the aduki beans for 3-4 hours; then bring to boil with the kombu and burdock root in fresh water. Boil for 45-60 minutes until soft, while maintaining a bite.
Heat the oil in a large saucepan and add the cumin and fennel seeds; when aromatic add the onion, turmeric, bay leaves asafetida, curry leaves and cinnamon. Fry on a low heat until soft.
Wash the rice and add to the onion mixture, along with the cooked adukis beans, the chopped carrot and a couple of cups of water. Simmer the mixture over a low heat until the carrots and rice are all cooked. Check the seasoning and serve with a green salad or with some steamed vegetables. Hearty and delicious, and really quite easy to cook, despite the list of ingredients.