I’m into sharing recipes lately! I think it is so important to get in the habit of cooking for yourself, and the more you do it, the easier it is! I may have posted this, but it has been a while, and now that we are experiencing the change of seasons, a good ‘ole bowl of kichadi (Ayurvedic Mung Bean stew) is super balancing for all three doshas! You can be flexible with the spices and veggies, listed below as well to make this recipe your own. Enjoy!
KICHADI RECIPE – 3 to 4 servings
- 1 C white basmati rice (can use less, or substitute with Quinoa if rice sensitive)
- 1 C split mung beans (available at the Natural Foods Coop in San Luis Obispo also called “Mung Dahl”)
- 8 C water, or use a veggie stock
- 1 T fresh grated ginger root, less with high Pitta
- 1/2 tsp. cumin seeds or 1 tsp. ground cumin
- 1/2 tsp. mustard seeds (can omit if high pitta)
- 1 tsp ground coriander
- 1/2 tsp. fennel seeds
- 1 tsp. dried oregano leaves
- 1 clove garlic (omit if Pitta)
Heat up spices on the bottom of the pot, stirring constantly for about 1 or 2 minutes, until aromatic. Add the remaining ingredients and bring to a boil for about 5 minutes, and then reduce heat to medium-low. As rice and beans are cooking, chop and add vegetables such as carrots, zucchini, broccoli or what ever is in season.
After bringing water to a boil, simmer for approximately 30 minutes – until most of the liquid is absorbed, but the consistency is smooth, not mushy and sticky. If it’s mushy/sticky, simply add more water while cooking. These beans absorb a lot of liquid. When done, take the pot off the heat and add ghee and Himalayan Sea Salt (pink salt) to taste.
It is better for your digestion to use split mung beans (and even better if you soak them overnight. However, you can use whole mung beans; however you will need to adjust the cooking time to about 1 hour.