Recipe: Killer Kichadi
Description: This recipe is based roughly on Amadea Morningstar's &quot;Basic Warming Kichadi&quot; from her book on Ayurvedic cooking. I have changed around the herb and spice combination to suit my tastes. You can add any vegetables you like or have in the fridge :c)
Ingredients: [{"text": "1/4 cup split mung beans"}, {"text": "1/2 cup rice"}, {"text": "8 cups water"}, {"text": "1 cup chopped carrot"}, {"text": "3 stalks celery"}, {"text": "1 cup chopped peeled parsnip"}, {"text": "1 tablespoon chopped fresh ginger"}, {"text": "3 tablespoons ghee"}, {"text": "1/2 cup chopped onion"}, {"text": "1 teaspoon mustard seeds"}, {"text": "1/2 teaspoon roasted ground cumin"}, {"text": "1/2 teaspoon roasted ground coriander"}, {"text": "1/2 teaspoon turmeric"}, {"text": "1 dried red chili pepper, torn"}, {"text": "1/4 teaspoon fresh ground black pepper"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 lemons or 1/2 lime, squeezed"}, {"text": "3 -5 leaves fresh basil"}]
Instructions: Wash rice and mung beans, chop vegetables and ginger.
combine first set of ingredients in stockpot and bring to boil, then reducing to simmer.
Prepare second set of ingredients; heat ghee in pan.
Add mustard seeds, wait for them to pop, then add onion and spices and fry till slightly browned.
Add ingredients from pan to stockpot; let simmer for one hour.
Add final set of ingredients and serve.
Enjoy this healing kichadi!
