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.