Spiced Kichadi Adapted for All Doshas

Spiced Kichadi Adapted for All Doshas

This basic quick recipe requires 2 main components, the marriage between the grain and the bean is one of the oldest and traditional Ayurveda healing recipes.  This particular one has been and adapted with a tasty mix of spices.

 Rice and bean/lentil

Basmati Rice is considered the most versatile rice in Ayurveda although some ancients texts refer to 'Soma Masoori' as the very best light, medium grain white rice for quality results. Its always good to try both and see which you prefer.

For all body types

Legumes, Beans, peas

For Vata- Mung dahl, split or whole. 
For Pitta- Mung dahl, split or whole.
For Kapha- Red lentils, split peas green or yellow.

Oils

For Vata- Almond, sesame, sunflower, ghee.
For Pitta- Coconut, soy, sunflower, ghee.
For Kapha- Corn, sunflower, ghee.

Veg

For Vata- Onions
For Pitta- Leek(if wanted)
For Kapha- Onions

Spices

For Vata- Coriander, cardamom, cumin, black pepper, cloves, cinnamon, garlic(less)
For Pitta- Cumin, cloves(less), cardamom(less), coriander, cinnamon, fennel, saffron,
Black pepper(less)
For Kapha- Coriander, cardamom, cumin, black pepper, cloves, cinnamon, garlic
All- Vegetable stock

General Ingredients

• 1 quarter cup of oil
• 1 veg ie, onion or leek
• garlic cloves 1 or 3
• 1 cup basmati rice
• 1 cup lentil or beans
• 3 cups veg stock

Spices

• 1 tablespoon coriander seeds
• 1 tablespoon cardamom pods or less(teaspoon)
• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns or less(teaspoon)
• 1 tablespoon fennel
• 1 teaspoon whole cloves or less(half)
• 1 cinnamon stick
• 1 pinch saffron

Directions

Heat the oil very hot and tip in all the spices and allow to pop and infuse into oil.
About 2/3 minutes.
Add the onion or leeks and cook for a further 2/3 minutes, being careful not to let the contents burn, keep stirring.
Add rice and beans and cook for further 2 minutes.
Cover with 3 cups of veg stock and bring to the boil – stir briefly and lower the heat, cover and cook for approx 10/15 minutes until all the rice and lentils have soaked up the liquid.
Keep the pan covered and stir occasionally – ensure that the rice and beans are cooked and don’t stick

Some beans may need to be pre-soaked.

Apart from the split mung and red lentils, I like to soak other beans overnight. Always check which beans you are using and if they need to be soaked first.