Killer Kichadi

READY IN: 2hrs 30mins
Recipe by Bonnie bonbon

This recipe is based roughly on Amadea Morningstar's "Basic Warming Kichadi" from her book on Ayurvedic cooking. I have changed around the herb and spice combination to suit my tastes. You can add any vegetables you like or have in the fridge :c)

Top Review by Charishma_Ramchanda

I made this for dinner tonight in honour of celebrating the 3 trophies I'd won y'day{One Gold, One Silver and One Bronze on} and thoroughly enjoyed it. I did make a few adjustments to this recipe as follows: Instead of 8 cups of water, I used 4 3/4 cups. I did not have parsnips on hand, so I did not use that. Instead of 3 tbsps. of ghee, I used just 1 tbsp. of oil. I used 1 tbsp. of cumin seeds as a substitute for the roasted ground cumin. I used unroasted corriander powder instead of roasting it. Instead of the dried red chilli pepper, I used 1/2 tsp. of red chilli powder. I did not use the black pepper. Instead of 1/2 tsp. of salt, I used 1 tsp. I did not use lemon or lime juice in this. What I enjoyed most was the flavour of the basil leaves in this recipe. The taste does stand out. I served this with plain low-fat yoghurt and it was really nutritious and tasty. This is a keeper recipe and I will make this again for sure! Thank you for posting :)

Ingredients Nutrition


  1. Wash rice and mung beans, chop vegetables and ginger.
  2. combine first set of ingredients in stockpot and bring to boil, then reducing to simmer.
  3. Prepare second set of ingredients; heat ghee in pan.
  4. Add mustard seeds, wait for them to pop, then add onion and spices and fry till slightly browned.
  5. Add ingredients from pan to stockpot; let simmer for one hour.
  6. Add final set of ingredients and serve.
  7. Enjoy this healing kichadi!

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