kichari recipe from ayurvedic doctor
This is in response to pre-yoga food on the General Chowhounding board, but since it's a recipe I've been reminded to post it on this board.
I've made this recipe many, many times. Because it's so healthy, balanching, and easy to digest, I make it especially when my system is stressed or I'm trying to get over a sickness. I always use quinoa as I think it brings a light fluffy texture, more protein, and I just love quinoa anyhow. I wouldn't make it for company or anything though, though I really like the taste, it's more of a nourishing taste than lip-smacking delicious. :-)
Kichari (from Dr. Sunil Joshi)
1/3 cup yellow or green mung dal
2/3 quinoa or white basmati rice
1 tsp. ghee or oil (I have used regular butter too)
1/4 tsp EACH black mustard seeds, cumin seeds, ground cumin, ground coriander, and turmeric
1 pinch Asafoetida (This stuff is hard to find and can be left out of the recipe easily. I got some at an Indian grocer in San Francisco)
1 inch fresh ginger root, chopped (note: I chop semi-fine, like garlic for a pasta recipe)
3 cups water
mineral salt to taste, or use Bragg's liquid aminos after cooking
Wash dal and rice/quinoa together two or three times. Heat ghee and mustard seeds in a large saucepan on medium heat until seeds begin to pop. Add remaining spices and cook briefly. Then add the water before the spices burn. Add the rice, dal, and salt. Bring to a boil and cook for 10 minues. Cover and simmer until both dal and rice/quinoa are soft, about a half hour, adding additional water as necessary. (In a pressure cooker, bring up to pressure and cook for 10 minutes, remove from heat and let sist for another 10 minutes) The cilantro leaves can be added before serving. You can vary the spices according to your liking.