Kichadi is a popular dish in India with great macro nutrients. There are many variations of it and can be cooked to help treat all types of imbalances by using different spices for different ailments. The main ingredients are rice and mung beans, to which a variety of spices and other vegetables may be added.
The Kichadi Recipe below is a standard that is appropriate for kapha, pitta and vata constitutions which can be eaten for breakfast, lunch or dinner.
Kichidi is nourishing, cleansing and easy to digest.
Simple Cleansing with our Kichidi Recipe
Prep time: Overnight soaking + 15 minutes
Cook time: 15-30 minutes
Kichidi Recipe – Ingredients
- 2/3 cup (or 150 ml.) split mung beans (if not available, use split red lentils)
- 1¼ (or 300 ml.) basmati rice
- 2 Tbsp. (or 30 ml.)
- 1 tsp. (or 5 ml.) fresh ginger, grated
- 1 tsp. (or 5 ml.) coriander seeds, finely ground
- 1 tsp. (or 5 ml.) cumin seeds, finely ground
- 1 tsp. (or 5 ml.) fennel seeds, finely ground
- 1 tsp. (or 5 ml.) turmeric powder
- ¼ (or1 ml.) asafoetida/hing powder (available at Indian grocery stores)—optional for pitta imbalances; most important for vata imbalances
- 1½ tsp. (or 7.5 ml) sea salt (Pink Himalayan sea salt is an excellent choice, because it contains nourishing minerals.)
Kichidi Recipe – Method
- Soak mung beans overnight or at least 5 hours. (If using red lentils, soak for a minimum of 2 hour.)
- After soaking, rinse the mung beans a few of time. Ensure you rinse the rice very well oruntil the water runs clear; then set it aside.
- In a large, heavy-bottom cooking pot, heat ghee over medium heat. Then add ginger, coriander, cumin and turmeric. Roast the spices in the ghee until fragrant.
- Reduce heat to low adding the lentils and rice. Mix the lentils with the spices and ghee for 2–3 minutes.
- Add enough water so the water level in the pot is about 3 cm higher than the lentils/rice. Add asafoetida.
- Cover, leaving a small space for steam to escape. Cook for 15–30 minutes, or until the lentils and rice are both very soft. Toward the end of the cooking time, add the salt and stir well.
Additional water may need to be added so keep a watch on the Kichadi while it’s cooking. If it starts becoming thick or sticking to the bottom that is a sign to add more water.
The final consistency of the Kichadi should be very soft, moist and stew-like.
Eat the Kichadi warm and fresh. Optionally garnish with a dollop of ghee, fresh leaves of cilantro, roasted sesame seeds.
For more information about Ayurvedic therapy and recipes, contact Kerala Ayurveda Centre.