KICHADI or Kicharee
Great for balancing all three doshas!
Bring mung beans and rice to a boil, and then reduce heat to medium-low. As rice and beans are cooking, chop and add vegetables such as carrots, zucchini and broccoli.
After bringing to a boil, turn to low, simmering for approximately 30 minutes – until most of the liquid is absorbed, but the consistency is smooth, not mushy and sticky.
When done, take the pot off the heat and add ghee or salt/braggs liquid amino acids to taste!
You can use whole mung beans; however you will need to adjust the cooking time to about 45 minutes. Spilt mung beans are easier to digest and more healing in nature.
After Dinner Seeds for Digestion
Roast the seeds, except the fennel, separately, for a minute or so, until fragrant and slightly brown. Tip into a dish and allow to cool.
Pick over the fennel seeds for any twigs or tiny stones. Dissolve the salt in water.
Eat a teaspoonful after lunch and supper for good digestion and sweet breath.
These coriander seeds have the hard outer shell removed and are often roasted with turmeric. They are available from Indian grocery stores.
From Ayurvedic Cooking by Usha Lad available through the