Spring Kichadi
Submitted by LynnFDurham
Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsKichadi (also spelled kitchari) is the comfort food of Ayurvedic cooking, a gentle one-pot meal of rice and legumes that’s considered deeply nourishing and easy to digest. This spring version loads up on seasonal vegetables: carrots, cauliflower, celery, and green onions added in stages so nothing gets overcooked.
The dish starts with a tadka, the classic Indian technique of blooming whole spices in hot ghee. Cumin seeds, mustard seeds, and fennel seeds hit the fat and release their essential oils in seconds. When the mustard seeds start to pop, you know the ghee is hot enough and the spices are activated.
Turmeric goes in with the rice and mung beans, staining everything a warm golden color and adding its earthy, slightly bitter depth. Fresh grated ginger brings warmth without heat.
The long, slow simmer breaks down the mung beans until they dissolve into the rice, creating a porridge-like consistency that’s soothing rather than heavy.
Kitchen Tips
- Add the carrots and cauliflower at the halfway point so they stay tender with some bite
- Keep water on hand to top up the pot; kichadi absorbs more liquid than you’d expect
- Garnish with roasted sunflower seeds and fresh cilantro for crunch and brightness
Variations
- Add fresh spinach or kale in the last 5 minutes for extra greens
- Swap cauliflower for sweet potato cubes for a sweeter, autumn-leaning version
- Stir in a squeeze of lime juice at the end for a brighter finish
Ingredients
or scallions, trimmed and thinly sliced with white and green parts separated *
Directions
Rinse rice and peas in cool water; drain.
In a medium saucepan, heat ghee; then sauté cumin, mustard and fennel seeds until mustard seeds begin to pop.
Add drained rice and peas, bay leaf and turmeric; stir well and continue to cook another 2 to 3 minutes.
Add white parts of onion, ginger, celery, salt and water to pan.
Bring mixture to a boil, then reduce heat and simmer, covered, for 30 minutes.
Add carrots, cauliflower and sage.
Bring back to a simmer, adding additional water if necessary to keep ingredients completely covered in liquid.
Continue cooking 30 or 40 more minutes.
Add remaining green onions.
Stir to combine, then simmer an additional 5 minutes.
Serve garnished with roasted sunflower seeds and chopped cilantro.
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