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."
photo by Chef Joey Z.
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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)
directions
- 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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Reviews
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This is an excellent recipe but I use brown rice for more nutrition as I don't have digestive issues. Using margarine is like putting plastic in your veins and defeats the purpose of this otherwise healthy recipe. Margarine is not food. Margarine contains transfats which are one of the main contributors to heart disease.There is a reason that ghee (clarified butter) is used. It is easy to make and there are videos on the web. Here is a link for health info on ghee http://en.wikipedia.org/wiki/Ghee. Use organic unsalted butter. Peace, Sophie -
The first recipe I made with hinge - I had that small jar sitting in the cupboard for months but didn't bring it over me to use it. Am I gald I finally did!! I have different recipes for rice or millet and moong dal which I make for my breakfast, now this one has made it's way into my standards. I used palm oil instead of ghee and fresh ginger instead of ground one but otherwise followed the recipe as suggested. After soaking rice and dal overnight, cooking time was 20 minutes. Thanks for sharing this recipe!
Tweaks
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The first recipe I made with hinge - I had that small jar sitting in the cupboard for months but didn't bring it over me to use it. Am I gald I finally did!! I have different recipes for rice or millet and moong dal which I make for my breakfast, now this one has made it's way into my standards. I used palm oil instead of ghee and fresh ginger instead of ground one but otherwise followed the recipe as suggested. After soaking rice and dal overnight, cooking time was 20 minutes. Thanks for sharing this recipe!
RECIPE SUBMITTED BY
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
