Basic Kichadi

This simple version of the classic plate of the ayurvédica kitchen reunites two very valuable properties: it is very easy to digest but simultaneously nutritious since the combination of rice with the lentils divided of mung (or green soybean) creates a complete protein. If you are making a cleaning, you are weak or rotten, I recommend to use white rice basmati and super the divided and bare lentils for being digestive and to have more desintoxicantes properties than the complete version. If you have a strong digestion and does not matter to move away to you to you of the millenarian wisdom that distributes the Ayurveda, you can use mung whole combined with brown rice.
This stew can be prepared for any food that requires unique plate, can be added verduritas to him at the end of the baking and be served it with yogurt, some rodajitas of lemon and some integral toasts. The great spiritual teacher Srila Prabhupada described the Kichadi as “the banquet of the poor man?.
They leave between 4 and 6 portions.

Ingredients
1/3 cup (65gr) bare lentils mung and games
1.5 liters of water
a piece of gengibre fresh of 2.5 cm shredded
2-5 laurel leaves
cinnamon in branch of 7.5 cms
3/4 (3ml) teaspoon turmeric
2 pieces of starred anise or 1 and 1/2 (7ml) teaspoons of fennel seeds
1 cup (250 ml) of rice basmati
1 and 1/2 2 teaspoons (7-10 ml) salt
2 spoonfuls (40 ml) ghee
2 teaspoons (7 ml) cumin in grain
10-12 curry leaves
1/2 teaspoon (2 ml) seeds fenugreco
1/2 teaspoon (2 ml) hing
(185 3/4 ml) cup of picadito fresh coriander

Elaboration
Good lava mung started off changing to the water several times.
Pon the lentils mung in a heavy pot, better if he is anti-stick, with the water, turmeric, gengibre, the leaves of laurel, the cinnamon and the starred anise. If you are going to use fennel instead of starred anise, you will add it more ahead.
Pon the high fire pot, when it boils low the fire and it leaves to smooth boiling with the pot partially covered.
With a skimmer it clears the foam that forms in the surface and throws it.
It removes from time to time until you see that mung is tender, about 20 minutes.
It adds to the rice and salt and removes well.
The fire raises until it boils and lowers maintaining it more the mixture boiling to untimed fire with the cover put between 5 and 10 minutes.
Now we prepared the species of the following way: It warms up ghee in a small upper middle fire frying pan. It adds grain cumin, if you are going to use fennel, throws it now. When the seeds are darkened, it adds the curry leaves, as soon as they crackle, it throws the seeds of fenugreco and skips them until they darken a tone. It adds hing, it raises the frying pan of the fire and moves it so that all good is mixed and hing is not burned.
It raises the cover of the pot and adds the fried species kichadi. Remove it everything until well it is mixed, it returns to cover the pot and lets it everything to rest about 10 minutes more with the dull fire.
If you want kichari more soposo adds boiling water at this moment.
Finally it adds the pricked leaves of fresh coriander.

2018-10-29T16: 35:52+00:00

3 Comments

  1. Kapha season | logicielbourse.net March 25, 2013 AT 4:27 p.m. - Reply

    […] It seasons according to the season: The USA more gengibre. It chooses species as cumin, fennel, the pepper and turmeric. Extraction toxins drinking hot water throughout the day. It contemplates the possibility of eating little during a day: it takes soups, fruit (crude or cooked), juices, infusions and kichadi. […]

  2. lucia.noemi.flaminio.coria May 30, 2015 AT 12:19 p.m. - Reply

    Excellent very nutritious plate, uo I do it, need species. Gracias
    I can obtain another prescription for people with ACV, that him affection the mental part.

  3. stella marys grandson June 7, 2015 AT 3:40 p.m. - Reply

    Excellent article, also the one of asafetida that use much in soups.

    NAMASTE

    STELLA

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