Recipe of the Month: Khichari
Kitchari is the most medicinal dish in Ayurvedic Medicine
Composed of basmati rice and mung dal, and cooked together like a porridge or stew, it has as many variations as there are cooks who prepare it.
The skillful use of spices and vegetables can produce balancing effects for the three bodily doshas. It has many medicinal qualities but mainly it’s a dish that is very detoxifying to the body, while being easy to digest and highly nourishing.
Basmati rice and mung dal together create a balanced food that is a complete protein combination and is tridoshic.
This complete food is easy to digest and gives strength and vitality. It nourishes all the tissues of the body. Kitchari is the preferred food to use when fasting on a mono-fast or while going through cleansing programs such as panchakarma. Kitchari is excellent for detoxification and de-aging of the cells. It is also taken at times of stress and debilitation.
- 1 cup of basmati rice
- 1/2 cup yellow (split) mung dal
- 5 cups water
- 1/2 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 3 tsp diced ginger
- 1/4 tsp turmeric powder
- 1 stem coriander leaf (chopped)
- Salt & black pepper
- Firstly wash rice and mung dal and then bring to the boil with water in a heavy bottom pot.
- Add turmeric, ginger and salt, cover and simmer until soft like porridge.
- Heat ghee in another saucepan and add mustard seeds, stirring until they begin to pop, then add cumin seeds and saute till fragrant.
- Add this spice mix to the cooked rice and dal and stir till thoroughly combined.
- Add the coriander and let simmer for a few minutes more until the khichari is a smooth texture that is a little bit liquidy, and not too thick.
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