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Kichdi Recipe

Khichdi

The literal meaning of Khichdi is mixture. It is ideally made using two grains.

Khichdi is easy to digest and very nourishing. There are many variations of Khichdi depending upon individual preferences.

Those with vata and kapha dosha may add a pinch of ginger powder, and others with pitta dosha must avoid the mustard seeds.


Ingredients needed

  • Basmati rice- 1/2 cup

  • Mung dal (split yellow)-1 cup

  • Water- 6 cups

  • Ginger root, chopped or grated- 1/2 to 1 inch

  • A bit of mineral salt (1/4 tsp. or so)

  • Ghee- 2 tsp.

  • Coriander powder- 1/2 tsp.

  • Cumin powder- 1/2 tsp.

  • Whole cumin seeds- 1/2 tsp.

  • Mustard seeds- 1/2 tsp.

  • Turmeric powder- 1/2 tsp.

  • Asafoetida (hing)- 1 pinch

  • Handful of fresh coriander leaves

  • 1 and 1/2 cups assorted vegetables (optional)

How to make the Khichdi?

Step No 1.

  • Wash rice and dal separately till the water becomes clear.

Step No 2.

  • Add 6 cups of water and boil rice and dal for 20 minutes or till it become soft.
  • You can keep it covered to decrease the cooking time.

Step No 3.

  • Cut vegetables of your choice, into medium cubes, and add it to the cooked rice and dal, and cook again for 10 min.

Step No 4.

  • Take a saucepan, sauté the cumin and mustard seeds, then add the chopped ginger root, coriander powder and cumin powder.
  • Stir the spices, until they release the flavours. Put these sautéed spices over the cooked rice, dal and vegetables and mix it.
  • Add mineral salt and mix well. Garnish with chopped coriander leaves and serve hot.

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