With gratitude and respect to my wise Ayurvedic teacher, Laura Plumb, for sharing many nourishing, healthy recipes on her beautiful blog, Food: A Love Story. This is a combination and adaptation of two recipes she’s provided. I hope you enjoy this as much as my family and I have.
2 tablespoons spicy oil
1 cup brown basmati rice
1/2 cup yellow mung dal (split mung beans)
4 cups boiling water
1 teaspoon sesame seeds
1 tablespoon masala spice
1 tablespoon unsweetened, shredded coconut (or more to taste)
2 cups bite-size sweet potato, yam, cauliflower, squash, or carrots
- Heat the spicy oil in a heavy-bottom pot that has a lid.
- Rinse the rice and mung dal in a fine-mesh sieve until the water runs clear.
- Add the rice and mung dal to the oil and sauté, uncovered, for 3-4 minutes over medium heat.
- Bring 4 cups of water to a boil.
- Add boiling water, masala, sesame seeds, and coconut to the pot, stir to combine, reduce heat to low, and simmer, uncovered, for 10 minutes.
- Meanwhile, prep 2 cups of vegetable cut into bite-sized pieces. After 10 minutes, add the vegetable as an even layer across the top of the pot, cover the pot, and continue to simmer for 20-25 minutes, until the liquid is absorbed and the vegetables are tender.
Garnish your satisfying, nourishing bowl of kichari with some ghee, salt, a squeeze of lime, some freshly chopped cilantro, and avocado. Enjoy this Ayurvedic “chicken soup” for breakfast, lunch, or dinner. It is perfect for a lunch-on-the-go tucked into a thermos, too.