Amrita Veda
Nectarean Foods for Mind & Body


KHICHADI
The Primary Balancing Food


A nourishing and delicious dish of rice cooked with dal, ghee and spices, khichadi is one of the staples of the Ayurvedic diet and the only food that is served during the 5-8 week detoxification and rejuvenation therapy of panchakarma.

Khichadi is suitable for all body types and, as it aggravates neither vata, pitta nor kapha, it allows the body to rest and recuperate during illness or intensive therapy.

Khichadi can be served by itself or with vegetables, and the consistency may be like a soup or more like a typical rice dish.

INGREDIENTS:
1 cup bhasmati rice
cup split green mung beans* (dal)
1 tbsp. clarified butter (ghee)
1 tsp. mustard seeds (optional)
tsp. cumin powder (jeera)
tsp turmeric powder (halde)*
Pinch asafoetida powder (hing)*
Serve with grated coconut, sea salt, fresh lime, chopped cilantro

TIPS:
* Turmeric will stain yellow!
* Asafoetida smells awful but it doesn't taste in the cooked dish. It's used when cooking beans to remove the gas.
* No need to soak split mung beans. They cook fast.
* Avoid adding salt when cooking beans. It makes them tough. If you use it, add it later.

METHOD:
1. Clean the rice and dal separately. It's easier to see and remove any debris or stones.
2. Rinse two or three times in cold water, until the water runs clear.
3. Add 3 cups water to the pan and bring to a boil. Allow rice and dal to simmer while you prepare the spices.
4. Heat a heavy skillet over a medium flame and add the ghee.
5. Add mustard seeds, cumin, turmeric and asafoetida powders. Within a few minutes the mustard seeds will start to pop.
6. Pour the oil and the spices directly into the boiling rice and dal mixture.
7. Simmer merrily for about 35 minutes, adding more water during the cooking time if you prefer a more soupy consistency at the end.

SERVE:
Khichadi is delicious sprinkled with grated unsweetened coconut, sea salt, chopped cilantro, and a squeeze of lime.

 

Print this Page                           Close this Window

©Copyright 2002, Amrita Veda--All Rights Reserved