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.
1 cup bhasmati rice
½ cup split green mung beans* (dal)
1 tbsp. clarified butter (ghee)
1 tsp. mustard seeds (optional)
½ tsp. cumin powder (jeera)
½ tsp turmeric powder (halde)*
Pinch asafoetida powder (hing)*
Serve with grated coconut, sea salt, fresh lime, chopped cilantro
* 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.
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
7. Simmer merrily for about 35 minutes, adding more water during the
cooking time if you prefer a more soupy consistency at the end.
Khichadi is delicious sprinkled with grated unsweetened coconut, sea
salt, chopped cilantro, and a squeeze of lime.