Kichadi
POSTED ON March 22, 2010
kichadi
Kichadi is a simple stew made of rice and mung beans and reminds me of a thicker Indian version of Chinese congee: nourishing, comforting and deeply healing. To make kitchadi you simmer a combination of basmati rice, mung beans and spices for hours with about two or three times the amount of water that you would normally use. The result is a soft, creamy stew that is heaven to eat when you need a fortifying meal and perfect for rainy days.
I first made kichadi many years ago for a client who introduced me to a wonderful book on Ayurvedic nutrition called “A life in balance.” The stew is recommended for people doing panchakarma, an Ayurvedic cleansing therapy. It is often made with white basmati rice, but I think it’s even better made with brown basmati, you know how strongly I feel about whole grains! It still turns out lovely and creamy with the whole grain rice.
Mung beans are a member of the kidney bean family and originally from India. They are easily digested and extremely detoxifying for the liver and gallbladder. They also help cleanse the heart and vascular system. In Ayurvedic medicine mung beans are one of the most treasured beans as they can be eaten by all three doshas (body types).
There are many different ways to make kichadi and all sorts of spices can be added. I have kept it pretty simple here, adding spices that are warming. I would have used mustard seeds if I had any and was tempted to throw in some garlic too. I added curry leaves for the first time and they infused the dish with a lovely aromatic flavor, but are a pain to fish out once it’s cooked.
The smell of simmering spices mingling with coconut oil and fragrant basmati rice filled my apartment with the most exotic and transporting aroma. After 2 hours of the intoxicating scent, I was longing to sit down with a bowl and listen to the rain fall.
soaking rice and beans
ginger and turmeric
cooking spices
Brown basmati kichadi
1 cup brown basmati rice
½ cup mung beans
1 tablespoon coconut oil or ghee
1 tablespoon minced ginger
2 teaspoons cumin seeds
15 curry leaves, if available
½ cinnamon stick
6 cups boiling water
1 teaspoon turmeric
2 inch piece kombu
sea salt
tamari to taste
cilantro to garnish
Combine basmati rice and mung beans in a bowl and wash thoroughly. Drain and cover with 2 inches of filtered water. Soak over night. Drain and rinse again.
Warm coconut oil in a large pot over medium heat. Add minced ginger, cumin,curry leaves and cinnamon stick. Sauté for a few minutes until fragrant then stir in the drained rice and mung beans.
Increase heat to high and add boiling water, turmeric and kombu. Once mixture is boiling, reduce heat as low as possible, cover and simmer 1 hour. Add a large pinch of sea salt and simmer for another hour, stirring ever 20 minutes to prevent sticking. Season with tamari to taste.
Remove from heat and let sit at least 10 minutes before serving. Season with tamari to taste and garnish with cilantro.
Serves 4 to 6.
POSTED IN Gluten free, Mains
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Mmm can I use brown rice? This dish is just what I need!!
these look so good, all the herbs and ingredients, nice photos too. thanks
One question, what’s Kombu? (I’ve figured out at last that cilantro = coriander)
Cheers 🙂
looks so yummy.
Can’t find curry leaves – is there a substitute?
Thanks for your time.
Hi Sharon,
Just leave them out, I haven’t used them before and never missed them. THe ginger,cumin and turmeric are enough, but try adding your favorite spices if you want a more complexed dish.
Enjoy!
I got curry leaves at Kalustyan’s in NY a while back. I believe you can order online http://kalustyans.com/
This was delicious…I’m 2 for 2 on your yummy recipes now. Thanks!
This is a go to recipe for us ever since we tried it last winter and it is one of the few things making this cold, rainy, Seattle day better. The smell of this on my stove makes the house warmer and reminds me of the healthy, warming recipes that autumn brings. Thanks much!