Tagged as: BROWN BASMATI RICE

POSTED ON March 22, 2010

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 [...] continue reading ->

Eggplant curry with mung bean dahl and saffron infused basmati rice

POSTED ON September 17, 2009

Posted in Gluten free, Mains

Eggplant curry with mung bean dahl and saffron infused basmati rice

This is a great curry to make in late summer when the tomatoes are coming to an end and seem better off cooked, and multi colored eggplants are in abundance. I love the way the cooked eggplant here becomes so soft and succulent that it melts in your mouth; the aromatic spices and tangy tomatoes [...] continue reading ->

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