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Indian Beans and Rice
Easy to digest so Mom made a mild version when we were sick
Today I made my version of kichidi. It’s basically a Gujurati version of beans and rice.
My mom made a bland version for us when we were sick and a spicy version for a simple family meal in winter.
When we were sick, she would soak the beans until they were starting to sprout and also soak the rice. She would then cook them without spices or added oil and a smaller amount of salt, so the kichidi would be easy to digest. However, she always added plenty of whole garlic cloves since that would boost our immune system and she served with a little yogurt.
The version below is the spicier version that we had for normal meals.
This is a vegetarian dish that is easy to make vegan.
The basic recipe includes mung beans, rice, garlic, onion, spices, salt, and oil or ghee. If you are vegan, obviously stick to oil.
The trick to making this dish taste really delicious — cook things seperately.
There are three steps:
- Soak the mung beans overnight after carefully cleaning them and making sure any little stones or dead beans are removed. While you can cook unsoaked mung beans, they are easier to digest if soaked. This is…
