kitcheree

barley kichadi

22nd February 2017

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Barley is cooling, sweet, and mildly astringent.  Ideal for decreasing pitta and kapha.  It can improve a sluggish digestion and has a slightly drying effect, helping to clear fluids from the body. Barley is considered one of the “good” carbohydrates.

If the water in which barley is boiled, is given to a person suffering from diarrhoea it gives him instant relief.

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~ evening reflections.

~ Pleopeltis polypodioides, also known as the resurrection fern. The resurrection fern gets its name because it can survive long periods of drought by curling up its fronds, appearing grey-brown and dead. However, when just a little water is present, the fern will uncurl and reopen, appearing to “resurrect” and restoring itself to a vivid green colour within about 24 hours.

~’Chasmanthe floribunda, African cornflag.

~ the outer edges of the wall at the end of the day.

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barley kichadi

preparation 50 minutes

serves 3 – 4

I have been making this weekly, quick and easy with a scoop of thick yoghurt and a drizzling of ghee. It is a wonderful warming, soothing and cleansing meal.  When simmering the dal, simmer until they still hold their shape and before they turn to mush.  I use organic pearl barley in this recipe, if using unhusked barley it will need an overnight soaking and longer cooking time – recommended to boil separately ½ hour before adding the dal.

Our favourite barley recipe is this lovely soothing lemon barley water.

ingredients 

½ cup/100g  pearl barley

½ cup/100g whole moong dal (mung beans)

8 cups /2-litre water

1 cup/90g celery/fennel, chopped

1 cup/50gcabbage, chopped 

1 heaped teaspoon rock salt 

1 heaped Tbsp jaggery/brown sugar

¼ cup/20g dried shredded coconut

1 Tbsp finely chopped ginger

¼ cup/60g frozen green peas

voggarane 

1 Tbsp ghee

½ tsp black mustard seeds

1 heaped tsp cumin seeds

⅛ heaped tsp asafoetida powder (hingu)

1 medium red chilli, chopped

10-15 fresh curry leaves, torn in half

⅛ heaped tsp turmeric powder

juice of half a lemon or more to taste

½ cup fresh coriander, roughly chopped 

2 cups kale/spinach/fenugreek leaves, roughly chopped

to serve 

yoghurt

ghee

preparation 

1.  In a saucepan, wash the barley, until the water runs clear, then pour in 8 cups water, bring to boil, then lower the heat to maintain a rapid simmer for 10 minutes. Add the dal and simmer, uncovered for 10 minutes.

2.  Add the celery and cabbage – simmer until barley has softened and the dal is cooked but still holding their shape – approximately 20 – 30 minutes. Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.

3.  Add the peas, salt, jaggery, dried coconut and chopped ginger – simmer for a few minutes, then turn off the heat, cover and set aside.

prepare the voggarane

4.  In a small pan over medium heat, add ghee and mustard seeds; when the seeds turn grey and pop, turn down the heat and add the cumin seeds, asafoetida powder, and chilli – fry until sizzling and fragrant. 

5.  Add the curry leaves and turmeric powder – fry for 30 seconds, swishing the pan around to allow for the spices to fry evenly, then pour the voggarane into the kichadi.

6.  Squeeze in the lemon juice, and stir in the coriander and kale. Cover allow to sit 5 minutes, then check for seasoning, adding more salt or lemon if needed.

When ready, drizzle with ghee, garnish with coriander and serve with a spoon of yoghurt.

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Goodness shared by Stacey

summer moon kichadi

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 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 tsp turmeric powder

1 tsp ghee

voggarane

2 tsp ghee

1 tsp cumin seeds

⅛ tsp asafoetida powder

1 Tbsp finely chopped ginger

¼ – ½ tsp chilli flakes/or a fresh green chilli, chopped (depending on your level of spice)

½ tsp rasam powder

6 curry leaves

2 small carrots

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

½ cup fresh/frozen green peas

1 tsp salt

½ tesp jaggery

¼ cup coriander leaves

squeeze fresh lemon

to serve

lots and lots of ghee

preparation 

1.   In a heavy-bottomed saucepan, rinse the rice until the water runs clear, add water, ghee and turmeric powder, bring to a boil, then turn down to a slow simmer for 20 minutes.

2.  Rinse the dal until the water runs clear and add to the rice, continue to simmer.  You may have to add a little water if it looks like it is drying out.

3.  Cut the carrots and zucchinis into moons and set aside.

prepare the voggarane

4.  In a medium pan, add ghee and cumin seeds, asafoetida powder, ginger, chilli, rasam powder and curry leaves – fry for 30 seconds.  

5.  Add carrots and zucchinis, cover and saute until just tender.  You may need to sprinkle a little water once or twice.  

6.  Add the green peas and saute for a few minutes, then turn off the heat, and set aside.

7.  When the rice and dal 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.

8.  Add the coriander and a squeeze of lemon.

When serving, drizzle each bowl lavishly with ghee.

Goodness shared from Stacey

ahhhh……kichadi

28th December 2009

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I always turn to this healing Ayurvedic dish when I need a simple cleanse.  I prepare kichadi with a variation on the vegetables for a few days – to one week – alongside plenty of water, fresh fruits, steamed vegetables and cumin & coriander kashaya.  It always feels cleansing and nourishing.

There are endless variations to this dish, all dependent on the herbs, spices and vegetables used. Whenever my tummy is feeling sensitive, kichadi is always a medicine to my body and has the same soothing quality and nostalgia as a bowl of warm porridge.  All healing begins with the digestive tract.  Kichadi is good for all body types and depending on your constitution a few adjustments to the recipe can help balance out your constitution.

If you tend to have a pitta imbalance(fire & earth), moderate use of heating spices like pepper, ginger, mustard seeds and chilli.  Imbalances are usually seen in skin rashes, burning sensations, ulcerations, fever, rapid changing in moods and anger.  Kapha imbalance,(earth & water) avoid extra ghee or oil and yoghurt which can make a slow digestion and excess mucus. Imbalances are likely to be seen as colds, congestion, depression, excess weight and headaches. Vata (wind and space) imbalance, avoid eating too many cold raw foods and increase the heating spices. Imbalances may be seen in aching joints, dry skin and hair, nerve disturbances, constipation and mental confusion. A skilled Ayurveda physician can access your pulse and give you the right information about your constitution.

Just a quick note on asafoetida. It has a very strong smell due to their sulphur compounds. Asafoetida is available in solid wax-like pieces or in powder form.  Used sparingly, it gives a flavour similar to garlic and shallots in vegetables, stews and sauces.  The smell quickly disappears with cooking. It is a frequent ingredient in Indian dishes, especially as a replacement for garlic and onion which is not used by yoga practitioners in their cooking.  I am not sure if you have noticed, but all my recipes use no onion or garlic. Garlic and onion are avoided because they can agitate or excite the body and stimulate the nervous system, making it difficult for meditation. 

Another practical use is as a natural pesticide to ward off unwanted animals in the garden.  Mix 2 tablespoons of powdered asafoetida with 1½ litres of water, shake hard, then apply around plants.

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 healing kichadi

For a lighter spring/summer kichadi, see recipe here or here. One of my favourites is this barley kichadi.

ingredients 

½ cup whole moong dal (mung beans)

½ cup brown basmati  rice

4 cups/1 litres water

3 cardamom pods

1 cup broccoli\cabbage, finely chopped

1 tsp rock salt 

1 tsp jaggery/brown sugar

¼ cup dried shredded coconut

1 heaped tsp finely chopped ginger

voggarane 

1 Tbsp  ghee

½ tsp black mustard seeds

1 heaped tsp cumin seeds

1 medium red chilli

10 fresh curry leaves

⅛ tsp asafoetida powder (hingu)

⅛ heaped tsp turmeric powder

juice of half a lemon or more to taste

¼ cup coriander, chopped

1 cup roughly chopped kale

extra ghee for serving

preparation 

1.  In a heavy saucepan, rinse the rice and dal until the water runs clear, drain, then pour in the 1-litre water, add the cardamom pods and bring to boil, then lower the heat to maintain a rapid simmer – simmer for 15 minutes uncovered, then add the cabbage.

2.   Simmer until dal and rice has broken down and softened – approximately 30 – 40 minutes. You may have to add water as needed. While waiting for the dal and rice to cook, chop the chilli into three pieces and tear the curry leaves in half (this way everyone is guaranteed to consume a curry leaf and benefit from their medicinal properties) and measure the spices for the voggarane.

3.  Add salt, jaggery, dried coconut and chopped ginger – simmer for 1-2 minutes more, then turn off the heat, cover and set aside.

prepare the voggarane

4.  In a small pan over medium heat, add the ghee and mustard seeds; when the seeds start to splutter and pop, turn down the heat and add cumin seeds and chopped chilli – fry until sizzling and fragrant. 

5.  Add the curry leaves, asafoetida and turmeric powder – fry for 30 seconds, swishing the pan around to allow for the spices to fry evenly.

6.  Pour the voggarane into the cooked dal and rice and stir in the lemon juice.

7.  With your hands, break up the fresh coriander, roughly chopped kale and stir into the kichadi.  Check for seasoning, adding more salt or lemon if needed.

At serving time, garnish with fresh coriander and drizzle with ghee.  Top with a dollop of spicy yoghurt and avocado mixture or plain yoghurt and pickle.

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Goodness shared from Stacey

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