Hello! My name is Mira Elissa Jacobs, and I am the current Kitchen Manager (“Mom”) at the Integral Yoga Institute, where I have lived and served for the past year. Before living in San Francisco, I was a cook and manager in the kitchen at Satchidananda Ashram- Yogaville in Virginia. Nourishing the community and guests at Yogaville and now the SF Institute family is an integral part of my spiritual practice and journey, and it is my pleasure to share with you some things I have learned along the way. Watch here on Swami Ramananda’s blog for recipes, general cooking and food tips, and resources related to yoga, eating and health. 

 For now, enjoy this recipe below for Kichadi, from the IYI cookbook:

 Kichadis are simple stews of rice and dal with Indian spices and vegetables. Their many variations are at the core of a Yogic or Ayurvedic diet due to their many healing properties and the ease of digestion and assimilation. And, yum.

Ingredients (serves 8)

3 Tbs coconut oil

1 cup mung dal or lentils (soaked several  hours)

1 cup basmati rice (rinsed)

6 cups water

1 cup of vegetables

1 ½ – 2 tsp ground coriander

1 ½ – 2 tsp cumin seed

¾ tsp coriander seed

1 ½ – 2 tsp turmeric

2 tsp mustard seed

1 tsp fresh minced ginger

optional: 1/8 tsp garam masala

Heat oil in large pot on medium heat.  Add seeds, stirring occasionally until they pop. Stir in remaining spices. Let simmer about 30 seconds (careful not to let the spices burn).  Add lentils,  rice and vegetables. Stir about 3 minutes.  Add up to 6 cups of water (covering kichadi by about 2 inches) let come to a boil, and then reduce heat to a simmer. Cook about 45 minutes, until tender.

Om Shanti,

Mira