Day 6: Sweet Potato Kitchadi

Day 6, Midday and Evening Meals: Sweet Potato Kitchadi

The purple sweet potatoes here on Kauai may be my favorite vegetable on the planet.  They are sweet, creamy, and best of all, bright purple.  They make this kitchadi a favorite of many.  Because it can be very hot here, and there are often a few students with some pitta dosha imbalance (too much heat), I usually cut down on the spices because they are so warming.  However, if you live in a cold environment and/or are not prone to pitta aggravation, this is a wonderful kitchadi to enjoy even using regular (organic or local as possible) sweet potatoes.  Cooking for 25 people, I multiplied the recipe by about 4.5 and made a few other edits.  Here is my version -amounts are estimated, and this makes A LOT:

  • 2 1/2 c white basmati rice
  • 1 1/4 c split mung beans
  • 13 1/2 T ghee
  • 2 1/2 T mineral salt
  • 1 1/2 T cumin seeds
  • 1 1/2 T mustard seeds
  • 1 1/2 T coriander seeds
  • 4 strips kombu, chopped up small
  • 1 pea sized ball of asafoetida
  • 3/4 c grated ginger
  • 1/4 c grated turmeric
  • 1 c + fresh chopped coconut meat
  • 1 c chopped cilantro
  • 25 cardamom pods
  • 30 plack peppercorns
  • 5 cinnamon sticks
  • 13 bay leaves
  • 25 cloves
  • 12 – 16 c veggies

For this recipe, put half the ghee and salt into a pressure cooker, add all the seeds, kombu, asafoetida, cardamom pods, black peppercorns, cinnamon sticks, bay leaves, and cloves, and simmer for a couple minutes.  Add rice and beans, stir it up, and add 9.5 c water.  Cover and bring to pressure, cook for 22 minutes at pressure, take it off the heat and let the pot depressurize on its own.  While that one is cooking, blend up the coconut, ginger, turmeric, and cilantro in a food processor or blender.  Chopping it up works fine, too.  Put the other half of the ghee and salt into a pot, heat it up and add the sweet potatoes.  Add water to about 1/3 the height of the potatoes in the pot and cook them until just about soft.  You can experiment with adding some of the spices to the ghee in the potato pot instead of the rice.  Cooking the potatoes with the cinnamon and cardamom is nice.  Add the greens (I use kale) when the potatoes are almost done.  Cook about 15 more minutes (til you can put a fork through a potato) and the add the coconut mixture, stir it up and add the rice/bean/spice mixture.  Voila!  Amazing.  Serve and eat with love.

Sweet Potato Kitch

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