Bean Kichadi

This flavourful, filling dish is packed with nourishing ingredients that are great
for the digestive system, and will set a solid foundation for the day ahead.
¼ cup whole mung beans or
black beans
1 ½ tsp whole cumin seeds
1 ½ tsp coriander seeds
2 Tbsp ghee
½ tsp turmeric powder
1 pinch hing/asafoetida (optional)
3 bay leaves
1 tsp dried oregano
1-2 tsp fresh ginger root, grated
3 cups water
½ tsp kelp powder
3-4 cups fresh vegetables
(zucchini, celery, kale, collard
greens, chard, cabbage)
1 tsp sea salt
2 large handfuls of spinach
½ bunch cilantro


  1. Soak beans overnight (you can sprout them for up to 1 day, changing the water halfway through).
  2. Rinse beans until water runs clear.
  3. Grind cumin and coriander seeds in a spice grinder or mortar and pestle.
  4. Warm ghee in a saucepan and add turmeric, asafoetida (if using), freshly ground cumin, coriander, bay leaves and oregano. Sauté until aromatic, being careful not to burn.
  5. Stir in the ginger and beans. Add water and kelp powder.
  6. Simmer, covered, over low heat, until beans are tender (30-40 minutes for mung beans, 40 minutes-1 hour for black beans).
  7. Meanwhile, wash and chop the vegetables.
  8. Add salt and fresh vegetables just before all the water has been absorbed by the beans. Cook undisturbed until completely tender, about 15-20 minutes.
  9. Add in spinach and cook until just wilted.
  10. Stir thoroughly, serve warm and garnish with fresh cilantro.




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