Kichadi for ease, taste and comfort
One of the Ayurvedic staples that is an all-rounded meal is kichadi. Made of rice and legumes, kichadi is simple to make and easy to digest. It contains all the essential nutrients your body needs, in a form that makes those nutrients accessible to you.
Kichadi is nourishing comfort food for the mind too. It is a wonderful go-to on busy or stressful days, and like a great black dress can be dressed up or down to suit any occasion! I’ve shared a simple recipe here, which I refer to is Kichadi for Kindness, because it is one the main ways I show kindness to my mind and body when I’m not feeling great.
Kichadi is also a more balanced alternative to cleansing and fasting, which often leaves us feeling depleted and grumpy. Try this kichadi recipe twice a week, especially after heavy meals, late nights or travel to reset your digestion and clear out toxins!
Kichadi for kindness (serves 1-2)
Ingredients
½ cup sona masuri or other short grained, aged rice
¼ cup split mung beans/ whole mung beans soaked overnight
1 teaspoon grated ginger
¼ teaspoon cumin
Pinch of asafoetida
1/3 teaspoon fresh grated turmeric /dried turmeric powder
1/3 cup coriander or mint leaves, roughly chopped
2-3 cups water depending on consistency desired
A squeeze of fresh lemon/lime juice (whichever is seasonal)
10-12 raisins
Method
Rinse grains and legumes in water and discard the water.
Add ghee to a deep pot/ pressure cooker on medium heat.
Once warm, add cumin, then turmeric and asafoetida until the aroma comes up.
Add ginger, raisins, split/whole mung and grains, and mix to coat with oil and spices.
Add water as needed and mix.
EITHER Use a pressure cooker and cook all ingredients together for 10 minutes/ first whistle,
OR Cook in a pot on the stove with a lid on and cook all ingredients together on medium heat for 15-18 minutes.
Check that grains and legumes are fully cooked and soft.
Let it cool, then add fresh coriander/mint, raisins, and lemon/ lime juice, mix and enjoy.
*Option to add in ½ cup chopped seasonal vegetables, such as sweet potato, yam, taro, leafy greens, gourds or beans for variety and texture.
Cooking simple meals like kichadi is an opportunity to practice being present in the moment. Bring the qualities you would like to experience into the cooking process by being kind to the food and yourself as you cook. Use your five senses to engage in the act of preparing a meal for yourself and the people you love, so it becomes an opportunity for self care.
Watch your stress melt away as you sit down to this kind, supportive meal and allow yourself a peaceful day to absorb all the wonderful nutrition you have provided for yourself.
Ayurvedic tip: Rinse the water and mung beans separately, and then cover the rice in water and allow it to sit for 30 minutes. Strain out the water and leave it in a warm space to ferment overnight. You can use apply this rice water as a natural toner for your skin, or massage it into your scalp as a hair mask especially on hot days. Its best to keep the rice water in the fridge and use within one week.
