Khichari recipe

Khichari or khichadi is a simple one-pot dish that is used in Ayurveda for healing, cleansing and rebuilding. It is very nutritious, easy to digest and balances all the ‘doshas’ or constitutions. Ayurvedically speaking, its good for anyone to use, anytime! Khichari is a complete food. It has a unique combination of rice and dal (protein and carbs) that contain all 20 amino acids for maintaining and building your body. It has the essential fats you need for everyday health and if you add vegetables, it officially has all the daily food groups.

Khichari is one of those dishes that, once you try it, you can’t help but make part of your weekly meal plan. It’s just so satisfying, and also ridiculously easy to make. I often put a pot on while I eat breakfast and then pack into thermoses for our family’s lunches 20 minutes later. Here is the recipe I use.

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INGREDIENTS

• 1/2 cup yellow mung dal
• 1 cup white basmati rice
• 2 tbs ghee (or coconut oil if you are vegan)

Spices
1/2 teaspoon of:

• Black mustard seeds
• Whole cumin seeds
• Whole fennel seeds
• Black pepper - cracked
• Ground coriander
• Ground cumin

1 teaspoon of:

• Salt
• Turmeric

And

• 5 cups (1.25 litres) of water or more

• Optional: 2 cups of chopped seasonal vegetables (root vegetables like beet or carrot if you have a faster metabolism, and green leafy vegetables if you have a slower metabolism)

METHOD

• Rinse the mung dal and rice until the water runs clear. Soak for 20 minutes if you have time.
• Measure out all of the whole spices in one cup and powdered spices into another cup — this makes it less likely that you'll burn your spices while searching for the others.
• Heat the ghee or oil in a large pot. First add the whole spices and sauté together on a medium heat for a minute until fragrant.
• Next add the powdered spices and fry for just a few seconds. Be careful not to overdo this stage — it's better to err on the side of caution on your first attempt than risk frazzling the spices and making them bitter or burnt.
• Stir in the mung dal and rice. Add 5 cups of water and any chopped vegetables. Bring to a boil then reduce to a simmer, lid on.
• Cook for about 40 minutes (12 minute rice setting in an instant pot), or until the dal and rice are completely soft (easily squashed between finger and thumb), the khichari has a porridge-like consistency and the ghee has risen to the top, adding more water if necessary.
• Adjust the salt and garnish with fresh chopped cilantro and a squeeze of lemon if you like (I also add an extra spoonful of ghee because my Vata constitution needs the extra fat).

Use this recipe whenever you feel like your digestive system needs a break or reset. Join me for a group khichari cleanse to really get the best results. Just give me a shout and I will put you on my list for the next one.
Enjoy!