This satisfying one pot meal; a seasoned mixture of rice and moong dal, is basic to the Ayurvedic way of life. Together they create a very balanced food, that is an excellent complete vegetarian protein combination that is tridoshic. It’s easy to digest and gives strength and vitality and nourishes all the tissues of the body.
It’s the preferred food to use when fasting on a mono-fast or while going through cleansing programs such as panchakarma. Think of Khichdi when you just don’t know what to make or when you feel unwell, I love it for breakfast too!
The proportions are usually 2 parts rice to 1 part of dal, but both these, along with the spices can be varied according to the need, season and constitution. There is said to be as many recipes for Khichdi as there are chefs!
1/2 cup basmati rice
1 cup moong dal (split yellow)
6 cups (approx.) water
1/2 to 1 inch ginger root, chopped or grated
A bit of mineral salt (1/4 tsp. or so)
2 tsp. ghee
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. whole cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1 pinch asafoetida (hing)
Handful of fresh cilantro leaves
1 and 1/2 cups assorted vegetables (optional)
Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water. Add 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.
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