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Ayurvedic Soup Kičadi

Ayurvedic Soup Kičadi

    

Khichadi is the basis of Indian cuisine. In Ayurveda, it is the main healing, balancing and detoxifying dish. It has very beneficial effects on the digestive organs. It is based on spices, Basmati rice, Mungo beans (or lentils) and vegetables.

Cook

No. of servings

12

Ready in

45 min.

Difficulty

high

 

 

1. 

almonds 4 tbsp

Pour hot water over the almonds, let it rest for a while, strain the water ...

2. 

... and peel the almonds. Chop coarsely.

3. 

red onion 0.5 cup

Clean and cut the onion coarsely (you can use leeks, which is according to Ayurveda more suitable). A 500 ml mug is used in the recipe. For a smaller number of portions, choose a smaller mug.

4. 

carrots 0.75 cup

Clean, wash the carrots and cut into wheels. Use the types of vegetables according to taste, you can change them when cooking another Kichadi.

5. 

potatoes 0.75 cup

Peel the potatoes, wash and cut into cubes.

6. 

zucchini 1.5 cup

Wash the zucchini and cut into cubes.

7. 

white basmati rice 0.75 cup

Prepare rice...

8. 

... and wash it under running water.

9. 

red lentil 0.75 cup

Prepare red lentils (or peeled Mungo beans). Rinse on a sieve under running water.

10. 

unsalted butter 1.75 oz (50 g)  Roman caraway spice 1.5 tsp  black mustard seed 1.5 tsp  spice turmeric 1.5 tsp  ground coriander spice  0.5 tsp  ground ginger 0.5 tsp  ground cinnamon 0.25 tsp  ground black pepper 0.5 tsp

Kichadi is cooked in one pot in which you melt the butter (it is best to use ghee butter). Fry the spices briefly. The amount and types of spices can be varied according to taste, according to the seasons, but also according to the suitability for a certain dosha (physical and mental type according to Ayurveda).

11. 

pumpkin seeds without shell 4 tbsp

Add almonds and pumpkin seeds, mix ...

12. 

... and add the onion (leek). Fry for a while,

13. 

... add rice, lentils ...

14. 

imalayan salt 1.5 tsp

... and carrots with potatoes. Salt.

15. 

water 6 cups

Add boiled boiling water and mix. Cook slowly for 10-15 minutes.

16. 

Add zucchini.

17. 

water

And cook for another 10 minutes. Add water as needed. Stir so that the thickening soup does not burn. The soup has a thick sauce consistency, by adding more water during cooking you get a thinner soup.

18. 

The soup contains a large amount of protein, vitamins and minerals. Its preparation has a number of variations, which differ from each other by adding different types of seeds, spices and vegetables (as already mentioned in the individual steps of the recipe). If cooked without legumes, you get risotto. It is served as a main dish but also as a side dish. It can be eaten for breakfast, lunch or dinner. It is recommended to eat it 3-4 times a week. It is very suitable for relieving the body during illness, in convalescence, but also for consumption during the diet.

Bon appetit!

Roman caraway spice1.5tsp1.5teaspoon
almonds4tbsp4tablespoon
black mustard seed1.5tsp1.5teaspoon
carrots0.75cup¾cup
ground black pepper0.5tsp½teaspoon
ground cinnamon0.25tsp¼teaspoon
ground coriander spice 0.5tsp½teaspoon
ground ginger0.5tsp½teaspoon
imalayan salt1.5tsp1.5teaspoon
potatoes0.75cup¾cup
pumpkin seeds without shell4tbsp4tablespoon
red lentil0.75cup¾cup
red onion0.5cup½cup
spice turmeric1.5tsp1.5teaspoon
unsalted butter1.75oz50grams
water6cups6cups
water-
white basmati rice0.75cup¾cup
zucchini1.5cup1.5cup

 

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