Celebrating the arrival of the monsoon with a bottle of ‘Wodka” and takeaways is probably not a step in the direction of good health. Two days on and I made a hasty exit from the office, figuring that if I was going to spend all day in the bathroom that it may as well be one I don’t have to share with the world. The change of seasons in India is always dramatic and is often blamed for health problems arising seemingly out of nowhere. My lovely colleagues offered sympathy and advice, wanted to know if I had taken medicine such as anti biotics. They seemed both surprised and pleased that I had already adopted Indian strategies to cope with my “stomach troubles”. In the ancient Indian science of good health and longevity, the digestion is King and so any remedy will naturally involve setting that right.
Kicharee is a food especially designed for convalesence. Its a simple mix of basmati rice and dal with spices added to attend to the current health issue and usually includes another medicine food, ghee. Kicharee is easily digestible and restores the Ph balance of the stomach.
Basic kicharee recipe
1/2 cup split mung beans
1/4 cup white basmati rice
Rinse the rice and dal well.
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp turmeric powder
1/4 tsp rock salt
1” piece of fresh ginger
1 generous pinch of turmeric powder
4-5 cups water
2 tbs ghee
Bring water to a boil. Add rice and beans. Throw in crushed fresh ginger, 1 tsp ghee and a good pinch of turmeric. Cook until beans are tender. The longer you cook it the more pacifies your puku.
You can have it sloppy or rather firm, the sloppier it is the easier it is to digest. If you are using this as a fasting dish or as a medicine food then you are best to have it more as a soup.
Heat some ghee and fry the spices until they splutter and spurt. Mix it in with the rice and dal.
You can experiment with this basic dish, add vegetables if you wish or alter the spices depending on which you prefer or need.
Photo source: Kitchendoctor.com