summer moon kichadi with carrots freshly-picked garden zucchinis & sweet, green peas

27th June 2012

I spent the late, late part of the day working in the garden under a big, white, round moon…..


summer moon kichadi

Guaranteed to soothe unsettled hearts.

Generously serves 3 

ingredients :

½ cup brown/white basmati rice

½ cup split moong dal/red lentils, although the moong dal is ideal as it has a very soft, soothing quality

3 cups water

¼ teaspoon turmeric powder

1 teaspoon ghee/unrefined coconut oil

1 Tblsp finely chopped ginger

1 teaspoon cumin seeds

¼ – ½ teaspoon of chilli flakes/or a fresh green chilli, chopped (depending on your taste for spiciness)

½ teaspoon rasam powder

⅛ teaspoon asafoetida powder

2 small carrots

6 small zucchinis (just a little bit bigger than your index finger)

½ cup fresh/frozen green peas

salt and pepper to taste

½ teaspoon jaggery/brown sugar

a handful of fresh coriander

squeeze fresh lemon

lots and lots of ghee for serving

preparation :

Rinse the rice and dal in several changes of water.  In a heavy-bottomed saucepan, place the brown rice with 3 cups of water, a teaspoon of ghee and a ¼ teaspoon of turmeric powder and bring to a boil.  Turn down to a slow simmer for 20 minutes then add the dal and continue to simmer.  You may have to add a little water if it looks like it is drying out.

Cut the carrots and zucchinis into moons and set aside.  In a heavy-bottomed saucepan, heat a little ghee.  When hot, add the cumin seeds, ginger, chilli, rasam powder and if using asafoetida powder.  Add the carrots and zucchinis, put the lid on and saute until just tender.  You may need to sprinkle a little water once or twice.  Add the green peas and saute for a few minutes.  Then turn off the heat, and keep covered.

When the rice and lentils are soft, add the vegetable mixture, salt to taste, jaggery and combine well.  Simmer for a few minutes.  Depending on the desired consistency, you can add water.  Add the fresh coriander and a squeeze of lemon.  When serving, drizzle each bowl lavishly with ghee.

Goodness shared from Stacey

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