How to make Khichadi

Make a simple, nutritious dish to aid digestion


Special thanks to Susan and Jeff Turner of Living Ayurveda for this recipe and for sharing ancient wisdom. They introduced me to this recipe years ago. This recipe is how I prepare the dish for my family. It is a mild dish we enjoy all year long. There are many variations. This one is for ease in digestion. Consult with your nutritionist if you have special needs. 

This dish will feed a family of two for about two dinners. Serve it with white basmati rice and steamed veggies, and optional condiments: Coconut Aminos, chopped organic cilantro and fresh lime. It's a light but satisfying way to give your digestion some rest.

Here's a gift from my belly to yours!

Khichadi combines mung dahl, white basmati rice, a blend of spices and homemade broth (my variation.) I choose mung beans that are hulled (mung dahl); they are much easier to digest. It's also why white basmati rice is recommended for this dish. The picture above, shows hulled mung beans. I ordered online when our co-op no longer carried them. Soaking the beans and rice is important for digestion too.

To begin, measure 1 c. mung dahl and place in a glass or ceramic bowl. Add 1/8 c. white basmati rice to the mung dahl. Rinse until the water runs off clear.

Cover the top of the beans/rice with about 2" pure, filtered water. Soak 8 hours or overnight. If you have less time, soak anyway. Meanwhile, rinse and soak 1 c. white basmati rice in the same way.

Take out homemade broth from the freezer. 

Now, the beans and rice mixture are soaked. Rinse and drain them. Assemble what you'll need to prepare the dish. 

Get out your pressure cooker. We use a stainless steel pressure cooker that we bought for $5. at a house sale. It works great. Check that the inner sealing ring is in place, inside the lid. Look through the small hole on the top of the lid and be sure it's clear. 
If you don't have a pressure cooker, no worries, it will just take longer to cook. Plan about an hour to cook in a regular saucepan.

Take out a quart of homemade broth. If you/your loved one experiences distress with your gut, consider making your own homemade broth. Recipes abound online or feel free to contact me. I used to make this with filtered water. That is great too.

You'll need these spices. Assemble #1 into a small bowl; keep #2 in a separate small bowl.
#1:
1 pinch of hing
1/2. t. cardamon
1/2 t. ground fennel
1 t. cumin
1 t. coriander
1 t. sea salt

and #2:
1 T. turmeric
1 T. ghee. I buy ours in bulk from Ancient Organics.
Substitute coconut oil in the summer, organic butter, or healthy fat of your choice.

Turn the heat to low, melt the ghee in the pressure cooker. Saute spices in #1.
Stir to avoid burning. Saute about 30 seconds to 1 minute.

Add the turmeric. Continue to stir for about 15 - 30 seconds.

Stir in the well drained rice/beans mixture, until the grains/beans are coated. Add a quart of liquid. Stir together with love.

Place the lid on the pressure cooker and lock it securely in place. The little pressure regulator sits on top. 

Cook on a low/medium heat. Gradually the pressure builds. When the pressure regulator starts to rock, count 30 seconds. Then turn off the heat, and wait for the pressure to drop. The small round air vent on the top will drop. 

Open carefully. Avoid having your face, hands, arms, body, in or near the steam.

Serve and enjoy!

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