Although the first line of defense against an unbalanced and troublemaking dosha excess is changing lifestyle, that may take a long time to change : other people’s influence, your job, your living quarters. Food is medicine however and it works so quickly.
People who struggle to understand the complexity of prakruti (doshas combination at conception / fixed) and vkruti ( doshas combination during stages of life, the seasons, life events) look to food as medicine. And the simplest of all Ayurveda foods is the infamous Kichadi.
Kichadi is perhaps as misunderstood as is curry. Curry, as we know, is not one spice. It is a combination of spices and with Ayurvedic understanding the ratio of cumin, coriander, peppers, and many, many other spices is a highly individualized process. More about curry in another blog. For now, here is a recipe of Kichadi courtesy of Maya Tiwari, who famously cured herself of a profound cancer with profound changes of her lifestyle (fashion model in large city to simple life in an ashram) and her study of food as medicine.
Kichadi means only a combination of a grain and a bean. Commonly used are rice and mung dal. This very simple food is a wonderful base for a cleansing. Use it for a spring fast, a quick meal ( I just had some for breakfast), or part of a cleansing routine.
Most important, join us on Sunday March 29, from 1 to 4 p.m, in a large private kitchen where we will cook in a small group and talk about individual balancing of doshas. I will bring lot of spices – dry and fresh. This class is limited to few enough people for highly individualized understanding of food, tastes, likes, dislikes, and questions. Register by calling me at 717 576-2099 or email to email@example.com. Cost is $30 and bring a container for a sample to take home and your journal. And your questions. And your apron. And…….see you there !
Brown Rice Kichadi.
Good for V, VP, VK, P, PV, PK
Wash until water runs clear: Soak mung in 2 cups water for 2 hours; drain.
1 cup brown basati or short-grain brown rie
1/2 cup whole mung dhal
In a large pot heat 1 Tablespoon ghee and sauté 1 teaspoon black peppercorns, 2 tsp cumin seeds, and 1/2 teaspoon ginger for a few minutes. Add rice and beans. Saute over low heat for 3 minutes.
Add 8 cups of boiling water ( less water is okay; it will make a thicker stew), a pinch of turmeric and a pinch of sea salt.
Cover and simmer gently for 1 hour over low heat, stirring occasionally. Serve warm.
We will use this basic recipe during our cooking class. If you like, make a set of it and bring your cooking questions with you. You can buy all of these ingredients at Lemon Street Market and get advice on herbs to be added at Radiance.