Kichardi is like the chicken soup of India.Â It is very nourishing and healing.Â The combination of the rice and mung beans makes it a complete protein dish, and the use of mung beans makes it is very easy to digest. The bonus is that it is super easy to make, and very tasty.Â Â I recently made this kichardi recipe for a cooking workshop I held in Geneva. One of the participants was from Canada, but of Indian descent, and she said that her mom always made this when she was sick – but she never knew why.Â Upon taking his fist bite, her partner exclaimed: “Why don’t you ever make this?!” In my opinion it’s the perfect comfort food, on any occasion. This recipe is “tri-doshic” kichardi that is balancing to all mind/body
Soak the mung beans (overnight if using whole, 1-2 hours if using split/dhal). Soaking them with a stick of kombu is said to help activate enzymes that are helpful for digestion. Soaking the rice for 1-2 hours prior to cooking will also help with digestion. Rinse mung and rice well and drain. Boil water in large pot. Add mung beans, rice and ginger. Cover and turn to medium-low heat. It should take about 25-30 minutes to cook, but you may need to add more water. Meanwhile, sautÃ© the oil in a small sauce pan over medium-low heat. Add mustard seeds and cumin seeds. Just when they begin to slightly brown, add turmeric and hing. Stir for another minute and turn off heat. When the mung beans and rice have absorbed most of the water and are soft turn heat to low. Add the seasoned oil and remaining ingredients except cilantro. Stir well and simmer for another 5 minutes. Serve warm garnished with cilantro. Add more salt to taste.
You can always throw in the veggies of your choice to make it a veggie stew. Cook it the same, just add the veggies in about 10 minutes before it’s done, and you may also need to add a bit more water.
* You can make your own curry mixture using balancing spices such as ground cumin, coriander, cardamom, cinnamon, ginger, black pepper and/or turmeric.