This Sivananda Kicheree recipe is one of my favourite dishes. It is designed to be tri-doshic - a balanced ayurvedic meal. A tasty way to bring more yoga into your daily life.
Cooking time: approximately 1 hour and 15 minutes. Serves 4-6
Ingredients:
6 tbsp ghee or oil
3 tsp cumin seeds
3 tsp mustard seeds
1/2 tsp hing (asafetida)
2 or 3 small chilies
1 tsp fresh chopped ginger
1/2 cup oily toor dhal
1 cup rice
1 large potato
2 carrots
3 tsp salt
500g assorted vegetables (eg. broccoli, cauliflower, peas, sweet corn, beans, cabbage etc.)
1/3 tsp turmeric
6-7 cups water
Optional 3 fresh tomatoes
3 tbsp chopped fresh coriander
Preparation
1, Heat the oil in a large pan
2, add the cumin, mustard seeds, the hing, chillies
3, add the ginger when the seeds are popping, fry until brown
4, add dhal and potatoes, fry for two minutes
5, add 5 cups of water, carrots, and any vegetables you would normally boil
6, once boiling, add the rice
7, stir well for ten minutes
8, add salt and turmeric
9, cook on a low heat, stirring regularly
10, add more water while it is being absorbed by the rice
11, cook until the dhal and rice begun to break down. The kicheree should have a creamy consistency.
12, add fresh tomatoes and coriander leaves, mix well