easy one-pot kichadi

30th December 2018

This is a quick satisfying one-pot meal to prepare. It is easy to digest, nourishing, balancing and a complete protein in one bowl. When eaten together, rice and dal provide all the essential amino acids for a nutritionally sustainable meal. Perfect for when you don’t have a lot of time to cook and need something fast but with enough nutrients to sustain you. It can be eaten in the morning or evening and takes only half an hour to prepare.

When preparing Kichadi, it is important to understand the different types of dal or legumes used in Ayurveda and their energetic qualities. There are two types of dal which are favourable and used most often – whole moong dal (mung beans/green gram) and split moong dal/green gram (yellow split lentils) which are whole mung beans skinned and split. These two are easy to digest, gentle on the system and cause minimum disturbances to all constitutions. All other dals or legumes are recommended to be used in moderation and small quantities.

When serving Kichadi drizzle with a spoon of ghee. GHEE is a magical golden substance that has many benefits for the human system including improved digestion as well as making everything taste better.

I recently spent a week with my daughter and helped her organise her first apartment in London. She needed a few quick no-fuss meals she could make while balancing studies and working – this was one of them.

Easy One-Pot Kichadi

Serves 2

ingredients
⅓ cup/70g split moong dal
⅓ cup/70g white basmati rice
3 cups/750ml water

1 Tblsp ghee
¼ tsp mustard seeds
½ tsp cumin seeds
Pinch of asafoetida
½ small red chilli (optional)
6 curry leaves
⅛ tsp turmeric powder

½ cup/30g chopped cabbage
½ cup/70g finely chopped carrot

¾ tsp fine rock salt
½ tsp jaggery/brown sugar
1 Tblsp dried shredded coconut
1 tsp finely chopped ginger
1 – 2 tsp fresh lemon juice
¼ cup fresh coriander
to serve
Ghee
Indian Spicy Pickle

preparation
Place the dal and rice in a bowl, rinse with water until the water runs clear. Drains and pour in 3 cups of water. Set aside.

In a saucepan over medium-high heat, add the ghee and mustard seeds. When the mustard seeds start to pop, turn down the heat and add the cumin seeds, asafoetida, curry leaves and chilli – fry for a few seconds, swishing the pan around for the spices to fry evenly. Add in the turmeric powder.

Pour the dal, rice and water into the spice mixture, bring to boil over high heat, then lower to maintain a rapid simmer. While waiting for the dal and rice to boil, finely chop the carrot and cabbage and add this to the simmering rice and dal. After 20 minutes, turn the heat to low and cover.

When the dal and rice have softened – approximately 30 mins, add the salt, jaggery, ginger, dried coconut and stir in the lemon juice. Finely chop the coriander and add this to the pan.

Turn off the heat, cover and allow to sit for 5 minutes for the flavours to meld together. Taste adding more lemon or salt as needed. Serve drizzled with ghee.

suggestions
Soak the dal and rice in the morning for quick evening preparation.

variations
Replace the white basmati rice with quinoa.
Change the vegetables to suit the seasons.

Print Friendly, PDF & Email

0 comments

Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie