Kichidi/Kichiree

Dr. Sri

In Dr. Sri's second class, she taught us how to make Kichidi. Kichidi is staple of Aryurvedic cooking. It provides a complete protein and is considered to be good for all the doshas. Threre are three basic doshas or constitutions (Vata, Pitta, and Kapha); each one has essential characteristics and each of us falls into one of these types. Sometimes, we can be classified as a dual dosha. These are not unlike the Four Humours of ancient Greek medicine. In both systems, health is maintained by keeping our constitutions in balance.*

Kichidi

KICHIDI

1. 1 cup Moong dal (Split yellow gram)
2. 1 cup rice (use Sona Masoori Rice, a medium-grain rice)
3. 1/2 teaspoon Turmeric powder
4. 1 tablespoon mustard seeds
5. 2 teaspoons cumin seeds
6. 10 to 12 curry leaves
7. 10 to 12 black pepper corns
8. Salt to taste
9. 3 tablespoons ghee

Wash 1 cup moong dal and 1 cup rice together.

Add turmeric powder and salt.

Put 3 tablespoons of ghee in a frying pan and add the mustard seeds, cumin seeds and curry leaves. Heat until the mustard seeds begin to pop.

Add the black pepper.

Mix the spice mixture to the rice and moong dal combination.

 Transfer the combined ingredients to the pressure cooker. Cook in the pressure cooker on medium for approximately 20 minutes. Then set aside for 20 minutes until the steam has been released.

Remove from the pressure cooker and add ghee if you wish.

Serve hot with yogurt.

*For a thorough discussion of doshas and the principles of Ayrvedic cooking see Amadea Morningstar's The Ayurvedic Cookbook.