This time of year, it can be such a kindness to give the body gentle, easy-to-digest foods, especially if it is fighting a cold or if it has been working overtime digesting rich holiday fare. In my experience, showing that kind of sensitivity to the body produces a feeling of loving consideration for the whole person. It's a great example of "what we practice is what we have!"
Here is a recipe that is delicious, nutritious and easy on the digestive system. One hint: unless you enjoy a burst of black pepper, crush or grind the peppercorns.
Gassho
Rebecca
Kichadi
Ingredients
½ cup yellow dal
1 cups basmati rice
½ cup soymilk
1 tsp olive oil
¼ tsp black peppercorns
1½ tsp cumin seeds
1 tbsp finely chopped ginger
¾ tsp salt
Method
1. Heat a pan, add the dal and dry roast on a medium flame, stirring continuously, until the raw smell disappears. Keep aside.
2. Wash and drain the rice. Add the milk and 3 cups of water and mix well. Cook stovetop for 30 to 40 minutes, or pressure cook for 15 minutes on low setting.
3. Heat 1 tsp oil in a pan. Add the peppercorns, cumin seeds and ginger. Mix well and saute on a medium flame for a few seconds while stirring continuously.
4. Add the cooked rice and dal mixture and salt and mix well. Cook on a slow flame for 5-7 minutes, stirring continuously. Add water as needed (about 2 cups). Serve hot.
Serves 4