KICHADI or Kicharee

Great for balancing all three doshas!

      1/3 C white basmati rice
      1/2 C split mung beans (available at the Natural Foods Coop in San Luis Obispo)
      5 C water, or use a veggie stock
      1 tsp to 2 T fresh grated ginger root, less with high Pitta
      1/2 tsp. cumin seeds or a tsp. ground cumin
      1/2 – 1 tsp coriander seeds or 1 tsp ground coriander
      1/2 tsp. fennel seeds
      1 tsp. dried oregano leaves
      1 clove garlic (omit if Pitta)


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

      1/2 cup fennel seeds
      1/2 cup toasted coriander seeds
      1/2 cup sesame seeds
      1 tablespoon cumin seeds
      2 pinches salt (preferably black or sea)
      1 tablespoon of hot water


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.
Heat a heavy cast iron frying pan on medium heat. Put in the fennel and roast, stirring constantly, until slightly brown (2 min). Sprinkle on the salt water and stir and toast until dry and fragrant. Pour into a dish. Add to the dish of other seeds and mix well.
Store in glass jar.

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
Ayurvedic Institute 505-291-9698