Ayurvedic Cleanse — Lunch: Easy One-Pot Kichadi

Tip:
This dish is ideally served with an apple, pear or orange and a date or dried fig.

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Ingredients for 2 portions:

• ⅓ cup (70g) split Moong Dal
• ⅓ cup (70g) white basmati rice
• 3 cups (750 ml) water
• 1 tbsp ghee
• ¼ tsp mustard seeds
• ½ tsp cumin seeds
• 1 pinch of asafoetida
• ½ small red chilli (optional)
• 6 curry leaves
• tsp turmeric powder
• ½ cup (30 g) finely chopped white cabbage
• ½ cup (70 g) finely chopped carrot
• ¾ tsp fine rock salt
• ½ tsp jaggery or brown sugar
• 1 tbsp. dried coconut flakes
• 1 tsp finely chopped fresh ginger
• 1—2 teaspoons fresh lemon juice
• ¼ cup fresh cilantro, chopped

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Preparation:

1. Wash dal and rice in a bowl of water until the water is clear.
   Drain, then add 3 cups of fresh water and set aside.
2. Measure and prepare spices.

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Preparation:

1. In a medium pot, heat ghee over medium heat.
   Add mustard seeds — as soon as they start to burst, reduce the heat.
2. Add cumin, asafoetida and chilli and fry briefly, swirling the pan.
   Then add curry leaves and turmeric.
3. Gently add dal, rice and water to the spice mix.
   Bring everything to a boil and then simmer on medium heat.
4. In the meantime, finely chop and add carrots and cabbage.
   Simmer everything for about 30 minutes until dal and rice are soft but not mushy.
5. Stir in salt, jaggery, ginger, shredded coconut, and lemon juice.
   Chop the cilantro and fold in.
6. Switch off the stove, cover the kichadi and let it steep for 5 minutes so that the aromas combine.
7. Taste — season with a little more lemon juice or salt if necessary.
   Serve with a dash of ghee.

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Variations & tips:

• Soak dal and rice the night before — this reduces cooking time.
• Basmati rice can be replaced with quinoa.
• Use seasonal vegetables based on availability and season.

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