If you are part of an Indian household, it is impossible to have not heard about Khichdi. In the modern times where the food consumed daily is full of tamas, khichdi is considered kind of a bland food for sick people. In reality however, it is that wholesome comfort food that is highly nutritious, filling and satvik in nature. It is also known as the detox food of Ayurveda. It nourishes all six tastes and 5 senses.
You can consume this whenever you like but it is preferred to be consumed after recovery from illness, or after panchakarma treatments or shakhaprakshalana (yogic method of relieving constipation permanently). It can also be consumed if you are stressed out or are craving unhealthy foods. It brings a balance to all tridoshas.
On top of that it is extremely quick and easy to make recipe.
You will find many complex recipes of khichdi online but then it defeats the purpose of such an easy and nourishing recipe. I will give here the most simple form that can be made quickly by anyone with minimum ingredients possible. And it will be as wholesome as any other recipe.
Khichdi ( Kitchari ) Recipe
Please find the recipe below. You can enjoy this recipe with plain yogurt, or papad or mango pickle.
Note: You can increase the amount of mung dal and decrease the rice according to your taste as adding more mung will give you a better taste and will feel less heavy and will also digest quickly.
It is advisable to not store this recipe in the fridge or freezer and just make it fresh every time. If you must, you can store it for 1 or 2 days in fridge.
- 1 cup split mung dal (also pronounced as moong daal)
- 1 cup basmati rice. (You can also use any other kind of thick rice. It doesn’t matter. Just choose which rice you like)
- 1 tsp cumin seeds
- 1 to 2 green chillies for spiciness (optional)
- 1 ripe tomato (optional)
- 1 pinch asafetida (Hing)
- 1 tsp ghee
- 1 tsp of coriander powder
- 1 tsp of turmeric powder
- Green coriander leaves for garnishing
- Salt to taste
- Wash the rice and mung dal thoroughly
- Add this mixture to the pressure cooker and add 3 cups of water
- Add coriander powder, turmeric powder, green chillies and salt.
- Cut the tomato in small pieces and add.
- Put the gas on and wait for the whistle. After first whistle, reduce to heat to minimum and keep for ten minutes.
- Take the pressure cooker out of heat and set aside. Open it as pressure is released.
- Take a separate pan and heat ghee in it.
- Add cumin seeds and asafetida. Wait for a few seconds.
- Add this mixture to the cooked dal and rice. Mix well.
- Serve it hot with garnish of green coriander leaves.