Khichadi is the classic Indian one-pot meal, nourishing, wholesome and easy on the digestive system. Khichadi or Khichri, literally means ‘a mixture’. The recipe has two main ingredients, rice and lentils (most commonly mung dal) and takes care of basic carbohydrate and protein needs. The spices in khichadi aid digestion and one can be creative with the choice of vegetables to add. A dollop of ghee is a must with khichadi and completes this Ayurvedic recipe. Traditional Ayurveda Vaidyas prescribe this simple rice-moong dal mix khichadi as healthy diet for those recovering from any chronic ailment or gut problems. It is also one of the best foods for a baby after breast milk.
Preparation Time: 45 mins
Serves approx: 4 – 5 people
Ingredients
- 25 gms Mung beans
- 25 gms Masur beans
- 100 gms Rice
- 20 gms Peanuts
- 40 gms Ghee or peanut oil
- 2 gms Cumin/Jeera or Mustard seeds/ Mohri
- 1 gm Asafoetida/Hing
- 1 gm Turmeric/Haldi
- 1 gm Full red chilli/Mirchi (e.g. Kashmiri) – optional
- 25 gms Cauliflower (cut into big pieces)
- 25 gms Zucchini (cut into big cubes)
- 25 gms Carrot (cut into long slices)
- 25 gms Green peas
- 750 ml Hot water
- 8 gms Rock salt
- 15 gms Ginger paste
- 5 gms Coriander/dhania powder
- 10 gms Coriander fresh leaves/ fresh dhania (finely cut)
- 10 gms Coconut – freshly grated or dry desiccated
- 5 gms Ghee to add on top of khichadi
Preparation:
- Wash and soak the mung beans and red lentils separately for 8-10 hours. It is best to keep them overnight in warm water. Keep in a sieve for about 5 minutes to drain out the water properly.
- Soak the rice and peanuts separately for 30 minutes in warm water. Drain the water out properly.
- In a pot, heat ghee. Add jeera, hing, haldi, chilli pieces (optional) one after the other. Add the peanuts and roast well. Then, add the soaked and drained beans and rice and stir well.
- Now add all the cut vegetables except zucchini one after the other and mix. Zucchini can be added when the other vegetables are half cooked. Roast for 3-4 minutes then add the hot water, rock salt, coriander powder and ginger paste. Stir well and let it simmer for 15 to 20 minutes.
- When almost all the water has been absorbed by the rice and beans, cover the pot and continue cooking on slow flame for another 5 minutes. Switch off the flame and let it rest for another 5 minutes before serving.
- Garnish with fresh coriander and grated coconut. Finally, add a spoonful of ghee on top and serve.
Khichadi tastes great with lemon pickle and papad. You can also serve this Indian lentil-rice-veggie porridge with kadhi. This is a highly nutritious recipe that is also very easy to digest and is delicious. And its all cooked in a single pot!