Healing Kachadi
Ready In: 30 mins
Serves: 4
Ingredients
- 1 cup rice (white basmati)
- 1⁄2 cup dahl (yellow)
- 1 tablespoon ghee (I used Earth Balance with no trans fats!)
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon asafoetida powder (or Hing)
- 4 cups water (or home made chicken broth)
- 1 1⁄2 teaspoons sea salt
- 1 teaspoon ginger (ground)
- 2 cardamom pods (the seeds from these)
Directions
- Soak the rice and dahl separately for at least 1 hour. Drain and rinse them well. In a sauce pan or medium sauté pan brown the cumin, coriander, turmeric and asafetida in the ghee.
- Stir in the drained rice and dahl and stir it well to coat in the spices for about 1 minute.
- Add the water or broth, then the salt, ginger and cardamom seeds.
- Cover and simmer for about 20-30 minutes until all the liquid is absorbed. Watch this, it may take less time.
- You can add asparagus, arame, hijiki, carrots or peas to this as they are compatible with the other ingredients.
- For maximum benefit, enjoy in an atmosphere of pleasure and gratitude.
- This recipe is best if made in small batches.
- Bon Appetit!
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