HEALING KACHADI

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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

1 cup rice (white basmati)
1/2 cup dahl (yellow)
1 tablespoon ghee (I used Earth Balance with no trans fats!)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon asafoetida powder (or Hing)
4 cups water (or home made chicken broth)
1 1/2 teaspoons sea salt
1 teaspoon ginger (ground)
2 cardamom pods (the seeds from these)

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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