Also spelled KHICHADI
Recently I’ve had quite a few questions about Ayurveda, the best foods to eat for the Doshas, and what to eat that is cleansing, healing, anti-inflammatory.
This simple Indian comfort food has been prepared for thousands of years. It is often used for Ayurvedic cleansing & detoxifying programs. It is easy to digest and nourishes the entire system while enhancing the body’s digestive fire. It’s healing properties make it the meal of choice for the sick, and it’s perfect for anyone looking for a burst of health & nutrition in a bowl.
Ready in 30 minutes
- ¼ cup basmati rice
- ½ cup split mung beans (use organic)
- 2½ cups water
- 2 teaspoons Ghee (or substitute olive oil)
- 1½ teaspoons curry powder OR 1/2 teaspoon each of turmeric, cumin & coriander & black pepper to taste.
- ½ teaspoon Himmalayan salt
- 3-4 stems & leaves of fresh cilantro, finely chopped.
- 1 Tablespoon raw, unsalted seeds of your choice (optional)
- 2 Tablespoons chopped raw nuts of your choice (optional)
- 1 cup of finely chopped vegetables (from cleansing list) (optional)
- Rinse the Rice & Beans
- Combine in a Medium Pot the Water, Rice & Beans & bring to a boil. Reduce the heat to simmer and add the curry powder, ghee and salt. Continue cooking until the water is absorbed, about 20-30 minutes. At the end of cooking, add the chopped cilantro & vegetables so they are lightly cooked or steamed. Stir in the seeds and nuts and serve hot.
To cook in a Rice Cooker: Combine water, rice, beans, curry powder, ghee & salt in the rice cooker. Use the setting for white rice. Near the end of the cooking cycle add the vegetable so they are lightly cooked. When the cycle is finished stir in nuts and seeds. For those of you who are not familiar with the Rice Cooker, I’ve included a link to the one I use below.
Add any of these to your Kitchadi during the last 5 to 10 minutes of cooking time, or if you are using the instant pot you can steam them separately and then add them to your kitchadi when it is finished: asparagus, artichoke, broccoli, Brussels sprouts, bok choy, cauliflower, cabbage, carrots, celery, fennel, garlic, green beans, green peas, kale, mushrooms, okra, onions, radishes, scallions,
If you are not familiar with Ghee, it is clarified butter. You can clarify butter yourself, or you can purchase Ghee in most grocery stores. It is generally found in the International section. If you make your own, use the best quality unsalted butter you can find. Ideally it should be unsalted, organic butter from grass fed cows. Let the butter come to room temperature and then heat to boiling in a pot. The boil will change over about 20 minutes. At first it will be frothy, then the bubbles will get smaller and eventually will become quiet. It will take about 15 to 20 minutes and you will know it is done when the milk solids are at the bottom of the pan and have turned slightly brown. This is the perfect time to remove it from heat and strain it into a jar. Don’t leave the ghee to cook by itself, when it is finished you will need to remove it from the heat right away, or it may turn from perfect to burned very quickly.
If you don’t like the taste of curry powder, you can substitute 1/2 teaspoon each ground turmeric, cumin & coriander, and black pepper.
This recipe calls for organic split mung beans, which are sometimes not easy to find. I’ve included a link to the ones I ordered from Amazon, as well as the organic curry I am using in my Khichadi.
I used to use the Rice Cooker, but in the last few months I have retired it and upgraded to the InstantPot. My kitchadi is cooked quickly and delicious every time!
Cilantro: If I have fresh cilantro, I use it! When I know I can’t use the entire bunch of cilantro & blend what I have with water, divide them into a silicone ice tray and freeze it. When I don’t have fresh cilantro I’ll reach in the freezer and grab a cube and toss it in the InstantPot.
|Nutritional Information||Whole Recipe||