Khichadi (also Khichdi, khichdee, khichuri, khichari and many other variants) is an Ayurvedic dish that contains a combination of rice and lentils. Khichadi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to “adult” food. Khichadi when well cooked with little oil is considered as a light and nutritious dish and is especially popular amongst many who follow ayurvedic diet practices or nature cure. Khichadi is the food of the poor, a meal that is accessible even with the low food budget, and also it is the food of the rich, with choicest vegetables simmered with a plethora of lentils and studded with nuts.
Ingredients:
| Quantity | Type | Item requierd |
| — | —– | —————————- |
| 1 | Cups | Split Mung dal (yellow) |
| 2 | Cups | White Basmati rice |
| 1 | inch | Fresh ginger root |
| 1 | small | handful of cilantro leaves |
| 2 | TBS. | Ghee (clarified butter) |
| 1/2 | tsp. | Turmeric |
| 1/2 | tsp. | Coriander powder |
| 1 | tsp. | Whole cumin seeds |
| 1/2 | tsp. | Mustard seeds |
| 1/2 | tsp. | Salt (rock salt is best) |
| 1 | pinch | Hing (also called Asafoetida) |
| 5-7 | cups | Water (amount of water depends upon climate and the type of vessel used) |
Directions:
- Place rice and dal together in large mixing bowl. Rinse several times under running water until clear.
- In a heated heavy-bottomed saucepan or pressure cooker add Ghee (clarified butter) or oil.
- When warmed, add cumin and mustard seeds (if using) and hing. Stir until seeds pop, about 30 seconds. Add chopped ginger,turmeric, hing whole cumin seeds and coriander powder sauté 30 seconds.
- Stir all together for a few minutes. Then add rice, dal and stir again. Now add the water, salt and bring to a boil.
- Cover saucepan, reduce heat to low and cook undisturbed until tender, about 30 minutes.
- If using pressure cooker, cook the khichdi for one whistle.
- Next turn heat down to low and continue cooking until both dal and rice becomes soft.
- Switch off heat, let khichari rest 5 minutes.
- Fluff it up gently with a fork add a tablespoon of ghee (optional) and serve.
Note :
- The cilantro leaves can be added before serving.
- Serve hot with a sprinkling of coriander. This dish can also be served with some plain yoghurt.
- 4 cups water will yield a thicker kitcheree while six will yield the consistency of porridge.
Examples of Spices for individual Dosha:
- Calming vata: cumin, ginger, Asafetida, Bishop’s weed, Cloves, Cumin seed, Mustard seed,
- Cooling pitta: turmeric, coriander, peppercorns, Turmeric powder, Coriander, Cinnamon, Rock salt, Ghee (clarified butter oil)
- Stimulating kapha: turmeric, cumin, ginger, Cloves, Asafetida, Cumin seed, Mustard seed, Turmeric powder, Coriander, Cinnamon, Rock salt, Ghee (clarified butter oil)
Benefits
- Using a range of herbs and spices, Ayurveda devises khichdi recipes that can heal various diseases.
- This recipe is used in an Ayurvedic cleansing therapy because of its ease of digestion and assimilation.
- It is tridoshic; balancing all three doshas and, especially when cooked with spices, is appropriate for each dosha. Usually recommended as a monodiet for Detoxifying.
- Khichadi can be eaten by persons with any type of doshas but is especially good for vata.
I found this article to be really good and especially because of the way you presented it for the various doshas. I also prepare moong khichdi at home every week and find it very easy on the digestive system and in a way it give rest to our bodies. Khichdi is also used in Shankha Prakshalana which is the yogic cleansing technique.
I also have my own yoga blog but I really liked the presentation of your site and the design. Excellent stuff.