Evolved Kitchadi (Kitcheree)

Evolved Kitchadi (Kitcheree)
Recipe type: Lunch
Cuisine: Indian
Serves: 2-4
The vegetables can vary a bit according to what is available locally. No nightshades, onions, garlic, and no hot veggies such as daikon, radishes, arugula, etc. Each recipe should include some kale, collards, chard, or other extractive vegetable as well as an augmenting vegetable. All recipes may be served with ground flax seeds (m eal) and chopped cilantro or parsley as desired. All should be soupy but hardy with ingredients. Spices are critical. A bit more of some spices than the recipes call for would be okay in most instances. These are amounts for 2 to 4 people.
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp brown mustard seeds
  • 3 Tbs ghee
  • ½ cup basmati rice
  • ¼ cup split mung beans (if split is not available, use whole- ensure you cook well)
  • 1 strip kombu cut into small pieces
  • 6 cups water, more as needed
  • ⅛ tsp asafoetida
  • ¼ tsp rock salt
  • 1 Tbs fresh grated ginger root
  • 1 tsp turmeric, fresh or powder
  • ½ tsp cardamom
  • 3-4 cups freshly chopped veggies such as carrots, squash, pumpkin, kale, etc. (ensure you have an
  • augmenting vegetable as well as an extractive vegetable)
  1. Simmer the seeds in one half of the ghee until the aroma comes up. Add the rice, split mung, and kombu seaweed, and stir together for a couple of minutes.
  2. Add 4 cups water and simmer for 45 minutes in pot on the stove. If using a pressure cooker, bring to pressure and cook for 22 minutes.
  3. Use the remaining ghee heated in a small pan, add salt, ginger root, asafoetida, turmeric, and cardamom. Simmer together a couple of minutes until the aroma comes up; then add to main mixture along with the vegetables.
  4. Cook about 20 more minutes or until veggies are slightly soft.
  5. Cook about 20 more minutes or until veggies are slightly soft.
  6. Serve warm or at room temperature.