Kichadi is thought to be the only food for sick people. The myth is wrong! Kichadi is a warm, gooey preparation, mostly of rice and dal best suited for people of any age suffering from indigestion. Ayurveda categorizes it as a food rich in nutrients suitable for people belonging to all prakrutis. It calms your dosha and helps in lubricating the digestive tract.
Let us learn a healthy recipe of cauliflower and peas kichadi.
Doshas & Seasons
This particular warming kichadi is best suited for people belonging to Vata and Kapha constitutions. When certain ingredients are altered, this recipe becomes fit for calming the Pitta constitution also. Must be consumed during spring, fall or winter, summer would be too hot to digest this warming kichadi!
This not so difficult food preparation takes an hour to be ready to serve.
For 4 servings:
- 100 grams basmati rice
- 75 grams split mung dal
- 1 bowl or 300 grams chopped cauliflower
- 1 small bowl or 50 grams shelled green peas (can use frozen peas if fresh peas not available)
- 1 onion, sliced
- 8 cups drinking water for cooking
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 5-6 cloves
- 2 -3 bay leaves
- 1 bunch finely chopped coriander leaves
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ½ teaspoon chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala
- 100 grams of pealed baby potatoes
- 2 tablespoons of refined oil
- 1 tablespoon of ghee (clarified butter)
- 4-5 slit green chilies
- Salt to taste
Method of Preparation
- The dal is dry roasted and washed with drinking water and kept aside
- The rice is washed and soaked in water for half an hour
- The chopped and washed cauliflowers are sautéed in a deep skillet until golden brown
- Following this, the potatoes are also sautéed in the oil until slightly brown
- They are removed over a kitchen towel
- Now, to the remaining oil in the skillet, bay leaves and cloves are added
- Next, the sliced onions are added and cooked until translucent
- Then ginger and garlic paste are added and cooked for some more time
- Now the remaining dry ingredients are integrated into the skillet, except garam masala, green chilies and coriander leaves
- After you get the aroma of the dry ingredient, the sautéed potatoes, green peas and cauliflower are added to it
- Next, rice and daal are also emptied into the skillet
- It is sautéed for some time and then, salt and water are added to the same skillet
- Transfer the content of the skillet into a pressure cooker and cook the mix until one whistle
- Add the garam masala and stir the content well
- A tempering of hing or asafetida is prepared in clarified butter and stirred into the cooked kichadi
- Garnish the finished dish with chopped coriander
Apart from shelled peas, one big bowl of green peas can be formed into a paste and sautéed along with the dry ingredients. This gives the kichadi a healthier and greener appearance.
This healthy appetizer is suited for people suffering from indigestion and helps lubricate the digestive tract. It is good for diabetic patients. Acts as a good blood purifier and aids in good blood circulation!