Healing Kachadi

• 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)

1. Soak the rice and dahl separately for at least 1 hour. Drain and rinse them well. In a sauce pan or medium saute pan brown the cumin, coriander, turmeric and asafetida in the ghee.
2. Stir in the drained rice and dahl and stir it well to coat in the spices for about 1 minute.
3. Add the water or broth, then the salt, ginger and cardamom seeds.
4. Cover and simmer for about 20-30 minutes until all the liquid is absorbed. Watch this, it may take less time.
5. You can add asparagus, arame, hijiki, carrots or peas to this as they are compatible with the other ingredients.
6. For maximum benefit, enjoy in an atmosphere of pleasure and gratitude.
7. This recipe is best if made in small batches.
8. Bon Appetit!

rice, ghee, cumin, coriander, turmeric, asafoetida powder, water, salt, ginger, cardamom pods

Taken from www.food.com/recipe/healing-kachadi-353490 (may not work)