The Kichadi recipe is from The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai published by Lotus Press.

• 1/2 cup basmati rice
• 1/4 cup split mung beans
• 6 cups water
• 1 tbsp ghee (if you don't have ghee use butter)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 3/4 tsp cardamom seeds
• 1 tsp black pepper
• 1 bay leaf
• 2 more tbsp ghee
• 3/4 tsp cinnamon
• 1/4 tsp ground cloves
• 1 tsp tumeric
• 3/4 tsp salt
• 1 tbsp ginger fresh grated or minced from a jar
• 1/2 small onion chopped
• 1-2 cloves garlic (optional)
• 1/2 tsp cumin
• 2-4 cups fresh veg - ie greens, zuchini, spinach or frozen veg
• 2 more cups water as needed

Directions:
Soak the mung beans overnight and drain. Wash the rice until water runs clear (ok if you don't wash it) and put beans in rice with water in saucepan to simmer for about 45 minutes.

While it's cooking, put the ghee in a small skillet medium heat and add all the spices. Cook for a couple of minutes on medium until seeds release their aroma and then add onion. Keep an eye on it and stir so it doesn't burn - add a little water if necessary. Cook for a few minutes until it is the consistency of clam chowder. Add the spices to rice and beans and stir. Then add the veggies. Stir regularly so bottom doesnt burn. We sometimes add salsa, yogurt, soy sauce with it for variety. Bon Appetit!

Comments:
I usually double up the recipe and it lasts about a week. All these spices, mung beans and rice are readily available in the bulk buy section at the Co-Op. These ingredients are known to stimulate digestion, circulation and help cleanse the liver which can improve energy.