Khichadi is a traditional Indian dish that is both nutritious and easy for the body to digest. It is loaded with spices that cater to the balancing of all three doshas in Ayurveda, and is perhaps the most common staple in the practice due to its ability to improve overall health and detoxify the body. This is also a naturally gluten-free meal for those that are avoiding gluten in their diet. The combination of rice and lentils with ghee, spices and vegetables make this a balanced, beneficial and wholesome meal.
What You Will Need
- 1 large pot
- 2 medium-sized sauce pans
- 1 wooden mixing spoon
- Measuring cup
- Measuring tablespoon
Ingredients
- ½ cup rice (basmati preferred)
- 1 cup of yellow or red lentils
- 2 tablespoons of ghee (can be easily made from home or purchased)
- ½ tablespoon grated ginger root
- pinch of Himalayan sea salt
- pinch of fresh ground black pepper
- ½ tablespoon coriander powder
- ½ tablespoon cumin powder
- ½ tablespoon turmeric powder
- ½ tablespoon whole mustard seeds
- fresh cilantro
- veggies of choice (carrots, zucchini, mushrooms, etc.)
Preparation
- Combine rice and lentils in large pot with 6 cups of water and grated ginger. Bring to a boil and then reduce to a simmer for approximately 20 minutes.
- In first saucepan, sauté vegetables of choice in ghee or coconut oil and set to the side.
- In the last 5 minutes of your rice/lentils cooking: heat ghee on medium heat until melted in second medium-sized saucepan. Add in whole mustard seeds and cook until they begin to pop. Reduce heat, and add in salt, pepper, coriander, cumin and turmeric powder to release flavors. Mix all together.
- After 20 minutes when rice and lentils are soft, add in ghee/spice mixture and vegetables. Remove from heat, add in cilantro, stir and let sit for 5 minutes. Enjoy this deliciously healthy comfort food!
Photo Credit: "Saturday Breakfast: Rawa Khichadi" by ptwo is licensed under CC BY 2.0
