Here is great Kitchadi (basmati rice and dal stew) recipe to help your body in the transition seasons of Autumn and Spring. This stew is soothing and nourishing. If you have a hard time with seasonal flus, spring allergies and congestion, add more water and ginger to the recipe. After you make this stew a few times, you will intuitively tweak it to suit your needs.
Savour and enjoy,
(This kichadi recipe works well as an antidote to diarrhea because the red masoor dal acts as a binding agent.)
1/2 cup Basmati rice – white is recommended but play around wth this and see what works for you.
1 cup red Masoor dal
6 cups of water
1 or 2 Carrots peeled and cubed
1 Zucchini cubed or grated
1/4 cup chopped Spinach
1 Tomato chopped
2 black cardamon pods
2 crushed gloves of garlic
1/4 to 1/2 tsp turmeric powder
1/2 inch of ginger root grated
1/4 to 1/2 tsp of cumin powder
Salt to taste
Garnish: Chopped fresh parsley or fresh coriander
Wash the rice and dal in water until the water is clear. Place all ingredients in together in pot except the tarka and garnish. Bring the ingredients to a boil, stir and then reduce cooking temperature to medium-low. Cover and cook until the recipe is tender. Remember to occasionally stir the kichadi so the ingredients do not burn to the bottom of the pot. Plus, add water whenever you want. Some people prefer this recipe as a soup. So simply add more water to reach a desired soup consistency.
To make the tarka, first by heating the ghee until it is hot. Then add the cumin seeds and garam masala. Cook the cumin seeds until they are brown. This will happened very quickly. Then stir them into the kichadi and serve topped with lots of chopped fresh coriander or parsley.
Serve Kitchadi with a green salad or steamed greens (such as broccoli or kale). Have this meal as much as you want to soothe your digestion. Enjoy!
This recipe makes 4 – 6 servings.