Kidchari – Sweet and Simple!
If you never tried Kidchari there is no better season than this one. Kidchari is advisable when your body needs a break, when you are dealing with an illness or you want to cultivate a steady and calm mind.
This is a basic recipe, you can change some of the vegetables but the basis is the same.
- ¼ cup split mung beans
- ½ cup organic basmati rice
- 1 stripe of kombu (macrobiotic touch)
- 6 cups of water
- 6 carrots
- ½ tsp. of cumin
- ½ tsp. of coriander
- ½ tsp. of fennel seeds
- ½ tsp. of turmeric powder
- ? tsp asafoetida
- 2 tsp of grated fresh ginger
- fresh coriander
- 1 tsp rock salt
- 3 tbs. of ghee or coconut oil
- Rinse the rice and mung beans and add to a pan with 3 cups of water and the kombu.
- Boil for 15 minutes in a pressure cooker or 20 to 25 minutes in a normal pan.
- Grind the spices in a mortar and pestle.
- Chop the carrots in small cubes
- Add the carrots after 10 minutes of the water boiling and another cup of water.
- Once the carrots are soft you can now add the spices and the the fresh ginger.
- Cook for another 5 minutes and in the end mix the ghee or coconut oil in the kidchari.
- Garnish with fresh coriander.
Kidchari is one of those complete meals that you can have for breakfast, lunch or dinner. If you enjoy you can try to do a whole day just eating kidchari or even more 🙂