Healing Kachadi

Recipe by Chef Joey Z.
READY IN: 30mins


  • 1
    cup rice (white basmati)
  • 12
    cup dahl (yellow)
  • 1
    tablespoon ghee (I used Earth Balance with no trans fats!)
  • 12
    teaspoon cumin
  • 12
    teaspoon coriander
  • 12
    teaspoon turmeric
  • 12
    teaspoon asafoetida powder (or Hing)
  • 4
    cups water (or home made chicken broth)
  • 1 12
    teaspoons sea salt
  • 1
    teaspoon ginger (ground)
  • 2
    cardamom pods (the seeds from these)


  • 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!