‘Khichadi’ literally means a mixture of two or more substances. Ayurvedic Khichadi is a combination of rice and split moong dal. It is one of the most nutritious and healing foods recommended by Ayurveda. Khichadi is also a Sattvic food, suitable for anyone at any age. People who are ill or suffering from low digestive fire (lack of appetite) can also easily digest the khichadi. The following Ayurvedic Khichadi Recipe is used in Ayurvedic Cleansing Therapy, because of its ease of digestion and assimilation. Having Khichadi is especially good during the transition of the seasons as often our doshas get imbalanced during the phase of season change.
Below is the basic version of the Khichadi which is Tridoshik ( balances all the three doshas). This basic version can be modified to treat any particular Dosha. I will post more variations of Khichadi for each dosha ( Vata, Pitta, and Kapha) in my next posts.
Ayurvedic Khichadi (Moong Beans and Rice Stew) Recipe Its Benefits To Balance Doshas (Vata, Pitta and Kapha)
‘Khichadi’ literally means a mixture of two or more substances. Ayurvedic Khichadi is a combination of rice and split moong dal. It is one of the most nutritious and healing foods recommended by Ayurveda.
Below is the basic version of the Khichadi which is Tridoshik ( balances all the three doshas). This basic version can be modified to treat any particular Dosha.
Rinse the split Moong beans and Rice in a fine mesh strainer under running water and set aside.
Set heavy-bottomed saucepan over medium heat and add ghee or oil. When warmed, add Cumin and Mustard seeds and Hing. Stir until seeds pop, about 30 seconds. Add chopped ginger, sauté for another 30 seconds.
Lower the flame and add Turmeric, Red Chili powder and Salt. Now immediately add the mixture of Rice and Moong beans into the pan. Mix well.
Add water and bring to a boil over high heat, stirring occasionally. Cover saucepan, reduce heat to low and cook undisturbed until tender, for about 30 to 35 minutes.
Turn off heat, let Khichadi rest for 5 minutes and serve. Add a dollop of Cow’s Ghee on to and enjoy when hot or warm.
4 cups water will yield a thicker Khichadi while six will yield the consistency of Porridge. Adjust water as per your preference.
If you are Vegan you can use Olive oil instead of ghee.
Soaking the Rice and the split Moong beans an hour before cooking will reduce the cooking time.
Ayurvedic Qualities of the Main Ingredients Used in Khichadi:
To make Ayurvedic khichadi Basmati rice is recommended by Ayurveda. Basmati is the famous, aromatic long-grained rice from India and Pakistan that balances all three doshas. It is very light and cooling properties.
Split Moong Dal/ Beans
Moong Dal is one the most cherished foods in Ayurveda. It is Tridoshic (balancing all three doshas). When cooked with different spices, it can treat specific dosha. Moong dal is very nourishing and relatively easy to digest. It does not create abdominal gas or bloating. Split hulled moong beans are nutritious and easier on the digestion than whole moong beans.
Freshly-cooked khichdi eaten with pure Cow’s Ghee provides the right amount of macro-nutrients, complex carbohydrate, protein, and essential fat.
Enjoy this khichari along with a small bowl of Curd/Yogurt. Combination of Yogurt with Khichadi makes it a complete meal. Increases your probiotics level which leads to the better absorption of the nutrients.
Instead of Curd/yogurt, you can also have a glass of Buttermilk with khichadi.
Add some Lemon juice on the khichadi for the better absorption of the Iron in the body.