According to Ayurveda, there must be harmony in the food as well as among those feasting on the food. Kicharee is pH balancing and is often used by those who are convalescing from major illness as well those undergoing panchakarma. When eaten for these purposes, it is eaten three times a day, as the sole food consumed. Depending mainly on the rice and dahl, kicharee could take anywhere from 30-45 minutes to prepare. Please do not prepare large quantities with the intention of refrigerating some of the batch for future use. Ayurveda considers reheated food to be tamasic, not because the ancients did not have refrigerators but because oils are changed by reheating.
To avoid boredom, use slightly different ingredients with every batch. You can thrive on this for months.
1 cup basmati or brown rice 1 cup moong dahl (yellow lentils) or split mung beans 2 T. clarified butter 1 t. black mustard seeds ½ t. each cumin, dill, fennel, ajwan (wild celery), and fenugreek seeds 1 medium size onion (chopped) 7 cloves of garlic (finely chopped) 1" ginger root (grated or finely chopped) 1 t. turmeric 3 green or black cardamom pods (cracked) 2 small red chilies or ¼ t. cayenne 3 cloves 3 bay leaves or a pinch of neem leaves ½ t. coriander seeds ¼ t. cinnamon bark chips pinch saffron ¼ t. black salt a pinch to ¼ t. asafoetida vegetables to taste peas, carrots, cauliflower, leeks, burdock root. Instructions:
Melt the clarified butter in a large pot. Add the mustard seeds, cover the pot, wait for the seeds to pop. Add the seeds, sauté lightly. Dice the onion and sauté until translucent. Add the garlic and ginger, sauté a little longer. Add the rice and lentils (pulses) and cover with water twice the depth of the rice and lentils. Bring to a boil, then reduce the heat. Add the powdered spices (turmeric, cayenne) and the coriander, cinnamon, bay or neem leaves, saffron, cloves, and cardamom. After ten minutes, add those vegetables which take longer to cook (burdock root, cauliflower, leeks, or carrots). After another half an hour, add the peas and asafoetida. When the lentils are tender, add the salt. For extra taste, add a bouillon cube (if salted, wait until the end). For extra energy, use a few pieces of astragalus or kombu. Be sure that the spices are not irradiated, but do not worry if you are missing some of the ingredients. It will taste just fine if you have some or most of the spices.
Bon appetit!
Sacred Medicine Sanctuary
Suquamish, Washington
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