The Moment Angela Shore Recipe Kichadi

Angela’s Kichadi

Angela Shore from Jiva Apoha is a beacon of health. Her skin is glowing, her hair shiny, and most noticeable, her vibe is pure goodness. When we first met up with her at a tiny New York Coffee shop, we immediately felt at peace. As she talked about her line of Ayurvedic-meets-Medicine (Wo)man body oils, we couldn’t help but wonder how her travels to India affect the way she eats. Here at The Moment, food and beauty are intrinsically intertwined, so it was a logical transition for us to jump into the kitchen with Shore.

Naturally, she starts from a deep, meaningful place, telling us about Agni, the ayurvedic energy of digestion, transformation, and metabolism. Agni governs our life force, strength, general health, energy level, the radiance or luster of our skin, Ojas and tejas (the vital essences that together promote and sustain our physical vitality, mental clarity, and overall health). Kichadi is a principle dish in ayurvedic cooking that supports your Agni.

Kichadi is sort of the Indian/Ayurvedic equivalent to Chicken Soup- a perfectly balanced, comforting, yet light meal of mung beans and rice with some ghee (all of which soothe the digestive system). There are many versions of Kichadi, but we love Angela’s version for all of the beautiful, vibrant spices she includes. Similar to her oils, Angela’s beautiful spirit and rich understanding of the traditions of Ayurvedic medicine come through in her cooking. Even watching her prepare the meal is a magical, healing experience. In Ayurvedic practice, there is a deep connection between the energy put into the meal by the mood or mind-set of the cook during the preparation. So when you give this incredible recipe a test, first make sure you are truly in the moment and approaching the food from a place of love and self-care.

Side note: Last week in LA, we had dinner with our friend Vanessa who just got done with 7 days of Panchakarma at Surya Spa, where she exclusively ate Kichadi the whole time. She said she was vibrating on a whole new frequency. We can’t wait to make it ourselves and feel just as incredible.

The Moment Angela Shore Recipe Kichadi

 

Kichadi (Indian Rice+Beans)

Serves 6

 

Ingredients:

  • 2 cups of basmati rice
  • 1 cup split yellow orange mung dal
  • 6 cups of water
  • 3 tablespoons ghee
  • 4 cardamom pods
  • 3 cloves
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon chopped ginger
  • 1 teaspoon garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon marjoram
  • 1 teaspoon coriander powder
  • 1 teaspoon Hawaiian black lava salt
  • 3 tablespoon dried fenugreek
  • 1 whole dried red chili
  • 1 cup chopped cherry tomatoes
  • 4 cups chopped kale
  • 1 cup shredded carrots
  • 1 bunch chopped basil
  • 1 whole lemon

The Moment Angela Shore Recipe Kichadi

Instructions:

Soak rice and dal together in 2 cups of water for half hour. Rinse lightly in a strainer.
Use a mortar to crush garlic, cardamom and clove together.
Warm the ghee in large saucepan with mustard seeds, add fennel, coriander, turmeric, marjoram, garlic, cardamom, clove and sauté + cover for 1-2 minutes.
Add rice and mung dal and sauté for another couple of minutes.
Add 6 cups of water and bring to a boil.
Reduce and set to low heat temperature.
Add Hawaiian black lava salt and the red chili.
Cover for 30 minutes.
Once cooked, add fenugreek at the end, give it a good swirl.
Add chopped basil on top.
Clean and rinse all vegetables.

Use a separate large sauté pan. Warm 1 tablespoon of ghee with chopped ginger together. Add chopped cherry tomatoes, shredded carrots for 5 minutes. Add kale then lightly sauté for another 5 – 8 minutes and squeeze whole lemon while cooking. Quickly move from heat after sauté . Do not over cook.

You may serve vegetables on top of rice and mung dal or serve to the side.

The Moment Angela Shore Recipe Kichadi

 

Cucumber Raita

Makes 2 cups

Ingredients:

  • 1 cup diced cucumbers
  • 1 cup plain yogurt
  • 1 teaspoon manuka honey
  • 1 teaspoon chopped cilantro

Instructions:

Add yogurt and honey, whisk well together.
Add cucumber. Garnish with cilantro

The Moment Angela Shore Recipe Kichadi

Ayurvedic Nutrition Basics

Agni is the energy of Digestion, Transformation and Metabolism.

Agni governs our life force, strength, general health, energy level, the radiance or luster of our skin, Ojas and tejas.

Functions of Agni: Digest food

Nourishes Doshas, the three biological energies in the body that govern physical and mental processes:

Balanced Vata Dosha creates energy and motion in the body

Balance Pitta Dosha creates radiance and governs metabolism

Balanced Kapha Dosha creates strength and structure

 

Special thank you to Angela Shore

Photography: Marianna Jamadi

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