Kichari or Kichadi is easy to digest and helps assimilation in the body. Known as a mono diet to help reset the digestive system. Kichari is helpful when working with an elimination diet. You can make many variations of kichari by using different mung beans, grains, and spices. Since we’re focusing on the spring season by reducing water weight, allergies, colds, and coughs listed below is a recipe for the lungs. The lungs are a kapha organ and spring is a kapha season.

Lung Kichari preparation time: about 1 1/2 hours

• 1/2 cup dry garbanzo beans 2 to 4 cups of water (as needed)
• 6 cups of water 1/2 stick kombu
• 1/8 tsp of asafoetida (hing) 1 parsnip, chopped (optional)
• 1 to 2 tablespoons of ghee 1 carrot, chopped
• 1/2 tsp black mustard seeds 1 cup of cabbage or broccoli, chopped
• 1 tsp cumin seeds (omit for Vata)
• 1 tsp of onion, chopped 3/4 teaspoon sea salt
• 2 cloves of garlic, minced (omit if pitta) 1 tsp. ground coriander
• 1 tbs of dry sage, crumbled 1 tablespoon sesame seeds
• 1 cup of basmati rice

Wash beans and rice. Put the garbanzos, water and hing in a pressure cooker and bring to pressure. Cook for 30 minuets on 15 pounds pressure or medium heat. While the beans are cooking, warm the ghee in a medium-sized skillet and add the mustard and cumin seeds. When the mustard seeds pop, add the onion, garlic, sage, and turmeric. Stir over low heat for 2-3 minutes. Add the rice and stir. Set aside until garbanzos are done.

When the garbanzos are cooked, open the pressure cooker and add the spiced rice mixture Add the kombu, parsnip, and extra water. Cook for 45 minutes or until rice is tender. Add rest of vegetables and spices and simmer covered for another fifteen minutes.

Comments: The garbanzos cool and dry irritated inflamed lungs. Sage dries hyper secreting lung mucous, while warming a touch. The carrot, cabbage, and broccoli add vitamins A and C respectively. Good for lungs exposed to irritating chemicals or pollution, or a body recuperation from a cold or cough. Nice for children.

Recipe is from The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai