Simple Kitchadi Recipe

Simple kitchadi recipe with vegetables

This is similar to the plain version but includes augmenting and extractive vegetables. You can enhance the digestibility by adding a teaspoon of oregano.

You’ll need:
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. brown mustard seeds
3 Tbsp. ghee
½ cup basmati rice
¼ cup split mung beans (if split is not available, use whole and cook well)
1 strip kombu, cut into small pieces
6 cups water, more as needed
1/8 tsp. asafoetida
½ tsp. rock salt
1 Tbs. fresh grated ginger root
1 tsp. turmeric, fresh or powder
½ tsp. cardamom
4 cups freshly chopped veggies, such as carrots, squash, pumpkin, kale, etc.
(ensure you have an augmenting vegetable as well as an extractive one)

Here’s how:
Simmer the cumin, coriander, and brown mustard seeds in half of the ghee until the aroma comes up. Add rice, split mung, and kombu. Stir together for a couple of minutes. Add 4 cups water and simmer for 45 minutes in a pot on the stove. If you are using a pressure cooker, bring to pressure and cook for 18 minutes.

Put the remaining ghee in a small pan under medium heat. Add salt, ginger root, asafoetida, turmeric and cardamom. Simmer together a couple of minutes until the aroma comes up; then add the sweet vegetables and water to cover by about half. Simmer gently until veggies are slightly soft. Add the leafy greens and stir well. Add the veggie mixture to the rice and mung and let sit for at five minutes so the tastes can blend. Serve warm or at room temperature.

{for my vegan friends you can substitute Avocado Oil for the ghee}




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