soothing quinoa and dal kichadi

13th January 2014

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This is a magical meal I make a lot especially when travelling.  It takes no time at all and is much lighter than the brown rice version.

We have just spent some time in Israel, and this was the first time I had been back since leaving.  I love the vegetables in Israel which have a unique freshness and tastiness which I have not encountered anywhere else.  The cucumbers and oranges are AMAZING!

For the first week I used this opportunity to do a simple cleanse, and each morning, I walked through the Jaffa port to a quaint health food store ‘Niroli’ in Neve Tzedek and had a freshly made green juice.  The rest of the day was salads and this soothing warming kichadi for dinner.  Served with a simple grated beetroot salad and home-made pickle, it is a complete easy meal which soothes the mind, body and spirit.

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This was the only photo I took while in Israel in Jaffa, but I am so glad I did.  As now I am back to a European Winter, it is nice to be reminded of the light in Israel and how uniquely beautiful and amazing it is. P1070333 P1070332

soothing quinoa & dal kichadi

Serves 3 – 4

Inspired by Kristin,

ingredients 

¾ cup quinoa (preferably soaked for 20 minutes)

½ cup split moong dal

3 cups water

¼ tsp turmeric powder

1 tsp ghee

1 medium carrot

1 stick celery

½ cup chopped cabbage

½ cup broccoli florets

½ tsp tamarind paste/lemon juice

1 tsp jaggery/brown sugar

1 tsp fine rock salt

few rounds of ground pepper

¼ cup dried shredded coconut

½ cup fresh coriander, kale or young broccoli leaves, finely chopped

for the voggarane

1 tsp ghee

1 tsp cumin seeds

tsp asafoetida powder

1 Tbsp finely chopped ginger

¼½ tsp chilli flakes/1 fresh green chilli, cut with a slit into it

6 curry leaves, fresh

½ tsp rasam powder

to serve

ghee

lemon wedges

spicy pickle

preparation 

1.  In a saucepan, rinse the quinoa and dal, until the water runs clear – set aside to soak for 15 minutes, drain, then pour in 3 cups water, a spoon of ghee and turmeric powder, bring to a boil, turn down to a slow simmer – simmer for 30 minutes, uncovered.  You may have to add a little water if it looks like it is drying out.

2.  Cut the carrots, celery and cabbage into small uniformed pieces and add to rice and dal -simmer for 15 mins.  Depending on the desired consistency, add water.

prepare the voggarane

3.  In a small saucepan, heat a little ghee, when hot, add the cumin seeds, asafoetida, ginger, chilli, rasam powder and curry leaves – fry for 30 seconds, swish or stir pan for spices to fry evenly.

4.  Add the voggarane to the kichadi, along with the finely chopped broccoli – allow to simmer for a few minutes until the broccoli is just tender.

5.  Add tamarind, jaggery, coconut, salt and pepper to taste – combine well. Stir through the coriander, kale or broccoli leaves.

When serving, drizzle each bowl lavishly with ghee.  Serve with freshly grated beetroot and home-made pickle.

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Goodness shared from Stacey

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