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