A true gift of nature, Red Rice Kichadi supports detoxification and balances all three doshas, making it a nourishing, harmony-filled meal.
Tridoshic Red Rice Kichadi
Trioshic Red Rice Kichadi
Rated 5.0 stars by 4 users
Category
Main Dish
Cuisine
Indian
Author:
Prana Kitchens
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
Tridoshic Red Rice Kichadi is a nourishing and balanced Ayurvedic dish designed to support all three doshas—Vata, Pitta, and Kapha. Made with wholesome red rice, split mung beans, and a blend of healing spices like turmeric, cumin, and ginger, this kichadi is both grounding and cleansing. Red rice adds a rich, nutty flavor and is packed with nutrients, making it a hearty base for this dish. Traditionally known for its digestive benefits, Tridoshic Kichadi promotes balance and vitality in the body while being easy to digest and deeply satisfying. Perfect for a detox or as a regular meal, this dish brings comfort and health to your plate.
Ingredients
-
1 cups of chopped spinach (optional)
- ½ sweet potato cubed (optional)
- ½ cup rice and mung beans mix
- 1.5 cups of water
- 1.5 tsp of Prana Kitchens signature Tridoshic Kichadi Spice
- ½ tsp Prana Kitchens SRS Turmeric
- ½ tbsp oil or ghee for roasting
- Salt to taste
Seasoning:
- 1 tbsp oil or ghee
- 1/2 tsp cumin seeds
- 3-5 curry leaves (optional)
Directions
Wash & rinse the rice and mung beans mix.
For best results, soak the mix in water for 4-6 hours or overnight. Discard this water before cooking.
When ready to cook, add fresh water to the mix and transfer to an InstantPot, pressure cooker or a heavy bottomed pan.
Pressure cook on high for 10-15 minutes. If using a stove top, cook on medium heat for 15 minutes and then simmer covered for 10-12 minutes on low heat until the mix is soft.
Bake or roast sweet potatoes in a pan at the same time.
Prepare seasoning by heating oil or ghee and adding cumin & curry leaves. Lower heat and add Prana Kitchens Tridoshic Kichadi Spice. Sauté for 30 secs.
Add salt, chopped spinach, and seasoning to the cooked Kichadi and mix well. Let it rest for about 10-15 minutes.
Garnish with roasted sweet potatoes.
Serve with Prana Kitchens Amalaki Pacchadi, coconut chutney or a favorite raita.
Recipe Note
- Seasoning is optional. You can simply add 1 tbsp of clarified butter (ghee) to the cooked Kichadi before eating.
- Any extra water in the pressure cooked Kichadi will get naturally absorbed within a few minutes.
- For an extra creamy texture, add 1/4 cup of any plant milk to the cooked Kichadi and let is sit for 5 minutes before enjoying.