HEALING KACHADI
My husband's Oriental Dr. recommended this to him for a protein boost in his diet. I made it today and the house smelled so good. The spices are very aromatic and are a must in this delicious recipe. I didn't use Ghee but Earth Balance vegan margarine instead because I don't eat dairy products as a rule. It has no trans fats like other margarine. It worked fine. I also used Jasmine rice instead of the basmati because that's what I had. I also used ground Cardamom as I didn't have the pods, I put in about 1/2 tsp. It is very strong, so if you want use 1/4 tsp. All my spices were ground in this recipe. I used non-chicken stock in this to keep it vegetarian. I soaked my rice and dahl together instead of separately for a few hours. The longer you leave it, the softer it gets and I believe it cuts down the cooking time. Keep an eye on this once you start to boil it in the pot. Note, I didn't include the soak time for the rice and dahl in this recipe.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the rice and dahl separately for at least 1 hour. Drain and rinse them well. In a sauce pan or medium sauté pan brown the cumin, coriander, turmeric and asafetida in the ghee.
- Stir in the drained rice and dahl and stir it well to coat in the spices for about 1 minute.
- Add the water or broth, then the salt, ginger and cardamom seeds.
- Cover and simmer for about 20-30 minutes until all the liquid is absorbed. Watch this, it may take less time.
- You can add asparagus, arame, hijiki, carrots or peas to this as they are compatible with the other ingredients.
- For maximum benefit, enjoy in an atmosphere of pleasure and gratitude.
- This recipe is best if made in small batches.
- Bon Appetit!
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