Kichadi/Kicharee

Here ya' go:

I double the recipe and make it really thick.
This recipe seems complicated at first, but basically, all you're doing
is boilding rice and beans, then adding the flavoring after sauteeing it.
sauteeing the spices really brings out the flavor! :)

Basic Warming Kichadi

1/2 cup basmati rice (has to be basmati! very yummy
and good for all doshas. Can be brown or white.)
1/4 slit mung bean (can be solid too, but try to soak in water overnight if whole)
6 cups water (play this by ear)
1 tablespoon butter or ghee (clarified butter), can
use olive oil.
bring to simmering boil. Take a break for about 15 minutes.
Check water when you return, add more if necessary.

prepare spices:

If you don't use 2 tablespoons Garam Masala, use:

1 tsp coriander seeds
3/4 tsp cardamom seeds
1 tsp black pepper
3/4 tsp cinnamon
1/4 tsp ground coves
1/2 tsp ground cumin

plus:
1 tsp turmeric
1 tsp whole cumin seeds
1 bay leaf
2 more tbl ghee or O/O
3/4 tsp Sea Salt
1 tbl fresh ginger root, grated
1/2 small onion, chopped
1-2 cloves garlic (optional)

2-4 cups fresh veggies (carrots, greens, zucchini,
chopped)
more water as needed.

Warm tablespoon of ghee in small skillet. Add the
coriander, cardamom, peppercorns, (or garam masala)
and bay leaf saute for 2 to 3 minutes to release
flavor. Stir in the rest of the spices and onion and
garlic. Put the spices in a blender and blend well.
(don't bother if you use the garam masala). Pour
mixture into rice/mung bean. rince out blender and
pour this water in with it too. Cook for 20 minutes or
more. Add veggies.

Good for stimulating digestion and circulation.
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