Kichadi

Yep! I've posted it and e-mailed it so all I had to do was copy and paste. :)

I double the recipe and make it really thick.

Basic Warming Kichadi

1/2 cup basmati rice (has to be basmati! very yummy
and good for all doshas)
1/4 slit mung bean (can be solid too)
6 cups water (play this by ear)
1 tablespoon butter or ghee (clarified butter), can
use olive oil

If you don't use 2 tablespoons Garam Masala, use:
1 tsp cumin seeds
1 tsp coriander seeds
3/4 tsp cardamom seeds
1 tsp black pepper

1 bay leaf
2 more tbl ghee or O/O
3/4 tsp cinnamon
1/4 tsp ground coves
1 tsp turmeric
3/4 tsp Sea Salt
1 tbl fresh ginger root, grated
1/2 small onion, chopped
1-2 cloves garlic (optional)
1/2 tsp ground cumin
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 of
more.

Good for stimulating digestion and circulation.
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