Kichadi (no matter how you spell it) is traditionally used as a cleansing dish for the time when someone is preparing the body for purification with Pancha Karma. It may, however, be eaten at any time by anyone. The combination of rice and mung beans provides a complete protein and is easily digested. You will find many dishes that go by the name of kichadi; the spices that are used may vary according to season and taste, but the main ingredients of rice and beans remain the same. The following recipe is my personal favorite.
- 1 cup basmati rice
- 1 cup split mung bean (found at health food stores & Indian markets)
- 1 tsp. cumin seed
- 1 tsp. mustard seed
- 1 Tbsp. ghee (clarified butter)(may substitute oil)
- 1 tsp. turmeric
- 1/4 tsp. cinnamon
- 6 cups pure water
Rinse the rice and the mung beans. If you use whole mung bean, you'll want to soak the beans before cooking. Split mung doesn't need to be soaked, but soaking will increase their alkalinity.
Heat ghee, cumin and mustard seeds in saucepan over medium heat until the seeds begin to pop. Add the rice, turmeric, and cinnamon. Stir to coat. Add the split mung beans and the water. Reduce heat to maintain simmer. Simmer until beans are soft and rice is cooked. (25-35 minutes)
You may chop up vegetables and add the to the kichadi about 15 minutes into its simmering process. Consider asparagus, green beans, or broccoli to offset the dampness of springtime.
Many recipes for kichadi for specific ailments may be found in Ayurvedic cookbooks.