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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sabaah VICTOR
[email protected]Overall, I highly recommend this kachadi recipe. It's delicious, nutritious, and easy to make. It's sure to become a favorite in your household.
Mr Raham Ali
[email protected]This kachadi is a delicious and nutritious way to start your day. It's also a great way to use up any leftover rice or lentils.
Maria Rose
[email protected]I love the versatility of this kachadi. It can be served as a main course, a side dish, or even a snack. It's also great for meal prep. I often make a big batch on the weekend and then reheat it throughout the week.
Chloe Napper
[email protected]This kachadi is a great source of protein and fiber. It's also a good source of vitamins and minerals. I feel good about feeding this to my family.
EBI VARGHESE
[email protected]I'm always looking for new ways to incorporate more vegetables into my diet. This kachadi is a great way to do that. It's packed with veggies, but the flavor is still delicious.
Billy James
[email protected]I love that this kachadi is so easy to make. I can literally throw it together in less than 30 minutes. It's a lifesaver on busy weeknights.
SANDY Indonesia
[email protected]This kachadi is a great way to use up leftover rice and lentils. It's also a very affordable dish to make, which is always a plus.
laura blanche
[email protected]I made this kachadi for a potluck and it was a huge success! Everyone raved about the flavor and the creamy texture. I will definitely be making this again.
Christian Praise team
[email protected]This kachadi was a hit with my family! Everyone loved the creamy texture and the subtle spice. I will definitely be making this again soon.
Tra RoseBlossom
[email protected]I was skeptical about this recipe at first, but I was pleasantly surprised by how delicious it turned out! The kachadi was creamy, flavorful, and incredibly easy to make. I will definitely be adding this to my regular rotation of recipes.
Tanmay Nag
[email protected]This kachadi recipe was a delightful surprise! The combination of lentils, rice, and yogurt creates a creamy, flavorful dish that is both satisfying and comforting. I especially appreciated the addition of ginger and cumin, which added a nice depth o