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Tridoshic Kichadi

Difficulty:

Prep Time:

Cook Time:

Yield:

Medium

20 mins

1 hour

4 - 6 servings

Step One:

  • 1 1/2 cup basmati rice
  • 1/2 cup mung or toor dahl, lentils, or split peas
  • 5 cups water

Step Two:

  • 2 tablespoons ghee or oil
  • Pinch of hing (optional)
  • 1 inch grated fresh ginger
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon fennel powder
  • 3/4 teaspoon turmeric
  • 2 cups chopped green veggies, such as kale, squash, asparagus or chard
  • 1 teaspoon sea salt
  • Large handful chopped fresh cilantro
  • 1 lemon

Step One: Bring the rice, beans, and water to a boil in a pot. Skim off any foam to reduce gas (or vata aggravating effects of legumes). Cover, reduce the heat, and simmer until the dahl is tender, all the water is absorbed, and the mixture resembles a thick porridge, about 30 minutes. Stir occasionally and be alert toward the end of the cooking so that the mixture doesn't stick. Add more water if necessary.

Step Two: Heat the ghee or oil in a small skillet. Roast first whole spices then add powders and ginger. Add veggies to spices. Saute until the veggies are brightly colored, about 3 min. Add to porridge being mindful to get all the spices transferred (swirling pan with a small amount of water) and let cook together for a few minutes. Add salt, squeeze of lemon, fresh cilantro and ghee on each portion. Enjoy!

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