Everyday Ayurveda Cooking for a Calm, Clear Mind: 100 Simple Sattvic Recipes
We at Kuel Life love his cookbook by Kate O’Donnell, photographed by Cara Brostrom,. We have featured some of Kate’s recipes already and if you haven’t checked out her Chocolate Layered Ojas Bars or her Roasted Kale and Cauliflower Salad you definitely are missing out.
Who doesn’t love squash in the Fall? Here is a super healthy recipe for Kichari (“Kich-AH-ree”), also spelled kichadi, a porridge made of beans and rice. Traditionally it is made with with split mung beans and white basmati rice and known for its cleansing properties. If you combine it with combination ghee, digestive spices, and plenty of water it both nourishes and cleanses the body. It is easy-to-digest as well so it’s a great choice if your tummy is a little off.
Butternut Kichari
Ingredients:
- 1 small butternut squash
- Coconut oil
- ¾ cup split mung beans, soaked overnight or at least a few hours
- ¾ cup basmati rice
- 4 cups water
- 1 can full-fat coconut milk
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1 tsp turmeric
- 2-inch piece fresh ginger, peeled and finely diced
- 1 tsp salt
- ¼ cup coconut, large flakes, for garnish
Instructions:
Roast the squash: Preheat oven to 400 degrees. Cut the squash in half, scoop out the seeds, rub a few drops of coconut oil onto the cut faces, and place face-up on a baking sheet. Roast until tender, about 1 hour. Remove from the oven.
In a large saucepan, bring 3 cups of the water and the coconut milk to a boil on high heat. Set the other cup of water aside to add during cooking as needed.
Rinse the mung beans and rice well. Add the rice, beans, spice mix, turmeric, and ginger to the boiling water. Keep on high heat until the liquid boils again. Turn the heat down to low.
Scoop the squash out of the skin with a large spoon and add, in chunks, to the pot. The chunks will break down as it cooks. Simmer, partially covered, for 40 minutes or more, adding the reserved 1 cup water as needed. It’s finished when the rice and mung beans are soft; the liquid is loose and soupy; and the butternut squash chunks are have fallen apart. Turn off the heat, and stir in the salt. Let stand, covered, for 5 minutes.
In a frying pan, toast the coconut flakes on medium heat, stirring until they begin to brown. Remove from the heat immediately. Spoon the kichari into individual bowls, and garnish each bowl with 1 Tbsp coconut flakes.
You can purchase Everyday Ayurveda Cooking for a Calm, Clear Mind: 100 Simple Sattvic Recipes on Amazon directly if you are interested in many more wonderful recipes. We also have Kate’s No-Donut Holes recipe on Kuel Life. If you missed her recipe for ‘no-dough’ donut holes, an alternative sweet treat – rich in whole foods and fiber, you can catch it here.
