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Kichadi recipe
shelleycat Views: 2,253
Published: 19 years ago
This is a reply to # 539,841

Kichadi recipe

Liver flushing/cleansing is a great help with anxiety, so it's great that you're taking liver herbs! :) See if you can do a Liver Flush or two sometime soon too, you'll be amazed at how much it balances your energy and moods.

Here's the Kichadi recipe:

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, but try to soak in water overnight)
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 coriander seeds
3/4 tsp cardamom seeds
1 tsp black pepper
3/4 tsp cinnamon
1/4 tsp ground coves
1/2 tsp ground cumin

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

2-4 cups fresh veggies (carrots, greens, zucchini,
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 or
more. Add veggies.

Good for stimulating digestion and circulation.

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