Ayurvedic Cleanse - Lunch - easy one-pot Kichadi

This lunch recipe should be served with an apple, pear or orange and a date or dried fig.

Easy one-pot Kichadi Ingredients:

⅓ cup/70g split moong dal

⅓ cup/70g white basmati rice

3 cups/750ml water

1 Tblsp ghee

¼ tsp mustard seeds

½ tsp cumin seeds

Pinch of asafoetida

½ small red chilli (optional)

6 curry leaves

⅛ tsp turmeric powder

½ cup/30g chopped cabbage

½ cup/70g finely chopped carrot

¾ tsp fine rock salt

½ tsp jaggery/brown sugar

1 Tblsp dried shredded coconut

1 tsp finely chopped ginger

1 - 2 tsp fresh lemon juice

¼ cup fresh coriander

Preparation:

Place the dal and rice in a bowl, rinse with water until the water runs clear. Drains and pour in 3 cups of water. Set aside.

Measure out the spices.

Recipe:

In a saucepan over medium-high heat, add the ghee and mustard seeds. When the mustard seeds start to pop, turn down the heat and add the cumin seeds, asafoetida, and chilli - fry for a few seconds, swishing the pan around for the spices to fry evenly. Add in the curry leaves and turmeric powder.

Pour the dal, rice and water into the spice mixture, bring to boil over high heat, then lower to maintain a rapid simmer. Finely chop the carrot and cabbage and add this to the simmering rice and dal.

When the dal and rice have softened - approximately 30 mins, add the salt, jaggery, ginger, dried coconut and stir in the lemon juice. Finely chop the coriander and add this to the pan.

Turn off the heat, cover and allow to sit for 5 minutes for the flavours to meld together. Taste adding more lemon or salt as needed. Serve drizzled with ghee.

Suggestions:

Soak the dal and rice in the evening for a quick morning preparation. For variation to this recipe, replace the white basmati rice with quinoa. Use a variation of the vegetables to suit the seasons.

Find here more Ayurvedic Cleanse tips and recipes.