18/05/2023
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For centuries throughout India, Kichadi has been thought of as comfort food - similar to tomato or chicken noodle soup in the West. It’s nourishing and easy to digest, supporting healthy digestion, minimizing gas or bloating.
It’s been long cherished in Ayurveda for its gentle cleansing & detoxifying properties; bringing balance to the mind and body. Kichadi is even considered one of the MOST healing meals due to its Tridoshic nature - balancing all 3 Doshas.
Often people do a “cleanse” by eating this simple meal exclusively for 3-7 days. While it’s not technically a “cleanse” Ayurvedically, a Kichadi diet can support the body’s detoxification processes by giving the digestive tract a break from working on complex foods. This frees up more energy for clearing blocked channels and toxins from the system.
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𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
1 cup basmati rice
½ cup split mung beans (dal)
2 tsp ghee (coconut oil or avocado oil for vegan-friendly)
3-4 cups water
1" fresh ginger, grated
¼ tsp ground turmeric
½ tsp cumin seeds or powder
½ tsp coriander powder
¼ tsp cardamom powder
¼ fennel seeds
1 tsp salt
¼ tsp freshly cracked black pepper
Fresh herbs such as cilantro, dill or mint
*Option: Add carrots, celery, spinach & any other seasonal veggies or fresh lemon juice
𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨:
Soak rice rice & moong beans 15-20 mins in warm water, rinse & drain.
Warm the ghee/oil in a large pot. Add turmeric, fennel seeds, cumin, coriander, cardamom & ginger. Stir & saute on med-low for 2 mins to release properties of the spices. Warm slowly - adjust heat so spices don't burn!
Add rice, mung beans, and all veggies (if using) except leafy greens with water, bring to low boil & simmer until tender - about 30-45 mins. Check periodically & add water if necessary - the consistency should be very moist/soupy. Stir in leafy greens at the end until wilted.
Garnish with fresh herbs of your choice and/or fresh lemon juice.
Enjoy!
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