Well, I had started way before I first posted. My first post was a week ago. And no, time didn't really fly, at least not for me (*smile*)!
When you say "limited Kichadi", do you mean, don't pig out on it? And I have a few questions about the recipe. Here's the recipe I found that you provided:
Basic Warming Kichadi
1/2 cup basmati rice (has to be basmati! very yummy
and good for all doshas)
1/4 slit mung bean (can be solid too, but try to soak in water overnight)
6 cups water (play this by ear)
1 tablespoon butter or ghee (clarified butter), can
use olive oil
1 tsp whole cumin seeds
1 bay leaf
2 more tbl ghee or O/O
3/4 tsp Sea Salt
1 tbl fresh ginger root, grated
1/2 small onion, chopped
1-2 cloves garlic (optional)
2-4 cups fresh veggies (carrots, greens, zucchini,
more water as needed.
Warm tablespoon of ghee in small skillet. Add the
coriander, cardamom, peppercorns, (or garam masala)
and bay leaf saute for 2 to 3 minutes to release
flavor. Stir in the rest of the spices and onion and
garlic. Put the spices in a blender and blend well.
(don't bother if you use the garam masala). Pour
mixture into rice/mung bean. rince out blender and
pour this water in with it too. Cook for 20 minutes or
more. Add veggies.
Here are the questions:
You have 2 sets of spices.....Do the first set replace the garam masala and then I would still do the second set in addition?
You say to add the veggies at the end, so that means they are eaten with the kichadi and are raw?
Do you use brown or white basamati?
Thank you for your time. Thank you also for your encouragement, and also Katie, for your encouragement. I have to admit, I'm a bit disappointed in myself with the way it ended.