Kichadi is an ancient Indian dish that is synonymous with healing. It’s meant to rebalance the body by supporting digestion and stimulating digestive fire. This is one of the best mains to eat wherever you are on your cancer journey; it can ease most side effects as well as reinvigorate your body and spirit.
Ayurvedic Kichadi [Vegan]
- 1 cup dried mung beans
- 1 tablespoon virgin coconut oil
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander
- 1/2 teaspoon sea salt
- 1/2 cup diced yellow onion
- 2 teaspoon minced peeled ginger root
- 1/2 cup short-grain brown rice
- 2 carrots, peeled and chopped into 1-inch pieces
- 2 celery stalks, chopped into 1-inch slices
- 1/2 cup 1-inch cubes of peeled butternut squash or sweet potato
- 4 cups water or Broth
- 1 cup de-stemmed and chopped kale
- 1/4 cup chopped fresh cilantro
- Soak the mung beans in a bowl of room-temperature water for 8 hours before Use enough water so that the beans are covered. After they have soaked, drain and set aside.
- Place a large pot or Dutch oven over medium heat and add the Once the ghee is hot, stir in the bay leaves, turmeric, cumin seeds, coriander, and salt and toast for 1–2 minutes. You’ll know the spices are toasted when you start to smell them and some of them pop.
- Add the onions and ginger, and sauté in the spices for 5 minutes.
- Add the rice, carrots, celery, squash, and water or Phyto Broth and stir to combine Bring to a boil and then reduce to a simmer. Cover and simmer for 1 hour on low heat. Don’t stir the pot again until after an hour.
- After 1 hour, stir in the kale and allow it to steam in the hot It will cook quickly, within 2 minutes.
- Top your bowl of kichadi with cilantro.
- You can store this in the fridge for up to 4 days or in the freezer for 4–5 months.