Simple and Cleansing Kichadi
Ingredients
- 1 Tbsp. coconut oil or ghee
- ½ Tbsp. cumin seeds
- ½ Tbsp. mustard seeds
- ½ Tbsp. coriander seeds
- ½ tsp. ground turmeric
- 1 cinnamon stick
- 1-2 Tbsp. minced ginger to taste
- 1 large tomato chopped (optional)
- 2 medium yellow onion diced
- 2 medium carrots chopped
- 1 small / 250g sweet potato or other seasonal root veggie, chopped
- 1 cup / 200g brown rice
- ½ cup / 110g mung beans or brown lentils
- 1 tsp. fine grain sea salt
- 1 cup / 140g green peas frozen or fresh
- 4 cups / 1L water or more, as needed
- a couple handfuls finely chopped cilantro
- lemon to garnish
Directions
- If possible, soak the rice and pulses together overnight, or for 8-12 hours. Drain and rinse very well.
- Melt the oil in a large stockpot. Add the cumin and mustard seed and fry just until the mustard seeds start to pop. Add the remaining spices, stir and then add the tomato and ginger (if you’re opting out of the tomato, simply use a few splashes of water). Fry for a couple minutes until fragrant.
- Add the onion, carrots, sweet potato, brown rice, mung beans, salt, and water. Bring to a boil, reduce to simmer and cook for about 45 minutes, until the rice and beans are soft. About five minutes before serving, add the peas whether fresh or frozen, and cook until they are warm. Add more water for a stew-y consistency, or if the pot becomes dry while cooking.
- Serve kichadi hot, garnished with cilantro and a squeeze of fresh lemon juice. Give thanks and enjoy.
Notes
Serves 6-8
