Saffron-Asparagus Kichadi

May 16, 2013    BY Amadea Morningstar

Directions

1. In a heavy stainless or iron pot, warm:

  • 2 Tbsps. ghee
  • 1⁄2 tsp. cumin seeds
  • 1⁄4 tsp. fenugreek seeds

2. When the cumin seeds are light brown, add:

  • 3–4 fresh neem leaves (if you can get them)
  • 1 Tbsp. finely chopped onion (optional)
  • pinch of hing
  • Sauté until the onion is tender, a minute or two.

3. Wash well:

  • 1⁄2 C. split mung dal (also sold as “yellow dal”)
  • 3⁄4 C. basmati rice

4. Stir into the spice mixture, then add:

  • 6 C. water

5. Let the kichadi cook until tender, about an hour. While it is cooking, wash:

  • 1 pound fresh asparagus (2–3 C. chopped) and cut it into 1-inch pieces.

6. Fifteen minutes before serving, steam the asparagus and stir it into the kichadi, with:

  • salt to taste (about 1 tsp.)
  • 1⁄8 tsp. saffron, stirred into a bit of the cooking liquid
  • 1⁄4 tsp. ground cumin

Serve with additional ghee if desired. Black pepper makes a good garnish for kapha, and fresh chopped cilantro for pitta. This is a dish designed to tonify both female and male reproductive systems. It enhances healing and fertility and is good taken in late summer.

Serves 4
Preparation time: 1 1⁄2 hours, most of it unattended.
Sattvic, good for all seasons and all doshas.

#rice Matthew Douzart

Amadea Morningstar
Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The Ayurvedic Guide to Polarity Therapy. For more information, visit www.AyurvedaPolarityYoga.com.

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