In Ayurveda Khichadi has an important place. It is seen as very nourishing and balancing for all constitutions. Khichadi is an excellent fasting dish, as light to digest, nourishing and cleansing. The below recipe is ideal for the changing season of winter towards spring, when our digestion is vulnerable.
|1 cup long grain rice
1/2 cup split, hulled mung dal
3 1/2 cups hot water
1 tsp. salt
1/2 tsp. sugar
1 cm fresh ginger
2 tbsp. ghee, clarified butter
1 tsp. cumin seeds
1/4 tsp. asafetida (hing)
1/2 tsp. turmeric
chili powder to taste
1 small piece cinnamon
- Wash rice and mung dal together till water runs clear, drain and set aside for about 10 minutes.
- In a medium-sized saucepan heat the ghee, fry the cumin seeds until fragrant, add cloves and cinnamon, fry till they give off flavour, then quickly add asafetida, turmeric, chili powder fry briefly.
- Add the rice/dal mixture to the spice mixture and sauté for a few minutes until rice becomes translucent. Add the hot water, salt, sugar and bring to the boil.
- Close the lid and turn the heat to very low and allow simmering for about 20 minutes until both rice and split beans are cooked. The mixture should be very soft. If it appears too dry, or some grains are still hard, pour a little hot water over the surface, cover and allow simmering a few minutes longer.
- Serve hot sprinkled with fresh, chopped coriander and a spoonful of ghee per portion. Very good with a hot vegetable soup or on its own
- As a variation try a few chopped vegetables (Zucchini, potatoes, carrots, green beans) in the spice mixture before adding the rice/dal mixture, spinach also works well, adding just before the Khichadi is cooked. Yummy!