Ayurvedic Khichdi
Khichadi is an Indian ayurvedic dish, full of protein and is very tasteful. Best part is that it is very easy to make. Throw everything in the pot and wait for it to cook.
Equipment
- Clay pot
- Wooden spatula
Ingredients
- 1/2 cup Basmati Rice
- 1 cup Mung Beans or Lentils split or whole
- 6 cups Water approx
- 1 tbsp Ginger chopped or grated
- 1/2 tbsp Mineral salt
- 2 tbsp Ghee
- 1/2 tbsp Coriander powder
- 1/2 tbsp Cumin powder
- 1/2 tbsp Cumin seeds
- 1/2 tbsp Mustard seeds
- 1/2 tbsp Turmeric powder
- 1 pinch Asafoetida (Hing)
- Coriander leaves fresh
- 2 cups chopped vegetables optional, check the notes below
Instructions
- Carefully check the rice and mung dal/lentils for any stones. Remove, if any.
- Soak mung dal/lentils and rice together for atleast 30 min in water. Run it under water after soaking.
- Put the soaked rice and mung dal in the clay pot and add 6 cups of water to it. Cover it and cook for 10 minutes. Add salt and cook until it becomes soft, for another 10 minutes.
- While that is cooking, prepare the vegetables that suit your constitution. Chop them into smaller pieces. Add the vegetables to the pot and cook for another 10 minutes.
- In a separate saucepan, sauté the cumin seeds in the ghee until they pop.
- Then add other spices and stir to release the flavors. Stir the sautéed spices into the cooked dal, rice and vegetable mixture.
- Season with chopped fresh cilantro and serve hot.
Video
Notes
- You can add other vegetables such as zucchini, asparagus, sweet potato, carrots, peas, cauliflower, spinach. Please check FAQs below for each Dosha friendly spices and vegetables.
- For Vata or Kapha Dosha: Add a pinch of ginger powder
- For Pitta Dosha: Skip mustard seeds
- Soaking the beans (or lentils) helps with digestibility and also shortens the cooking time in half.
- For porridge texture, add more water or vegetable broth.