https://www.youtube.com/watch?v=BqDA-ir-jEg&feature=youtu.be
Khichadi is widely considered
India's most traditional comfort food. It is easy on stomach, nutritious and a
complete balanced meal in itself. From the Ayurvedic perspective, it is
considered the core of Ayurvedic nutritional healing.
Khichadi is a delicious and creamy
blend of organic long grain rice, organic split yellow mung beans and a
proprietary blend of gentle organic whole herbs and spices that support
detoxification and helps improve digestion.
Khichadi is probably India’s version
of the chicken soup. It is eaten when one is sick, has an upset stomach, needs
some comfort food or wants to eat light yet filling. Every household makes
khichadi and the taste and style of cooking may differ depending on the way it
is prepared and ingredients used. But a basic khicahdi is usually made from
white rice, yellow, green or split moong dal and topped with some ghee.
All these heal and soothe our digestive system. But khichadi is more than just
a comfort food. It has numerous other benefits for our body.
- Wholesome meal: Khichadi is a balance of carbohydrate and protein. Moong beans additionally are a good source of dietary fibre, vitamin C, calcium, magnesium, phosphorus and potassium. It has all the 10 essential amino acids, making it a complete protein. Freshly-cooked khichdi eaten with pure cow’s ghee provides the right amount of macro-nutrients, complex carbohydrate, protein and fat. Adding vegetables to it makes it a complete meal.
- Gluten-free: People who suffer from gluten sensitivity or celiac disease, cannot process gluten which is storage protein found in certain grains like wheat, rye, barley. But they can opt to eat khichadi on a few days as it packs enough nutrition and yet is light and gluten free. Many people who aren’t suffering from this disease also opt for gluten free food as a lifestyle change. They too can eat khichadi.
- Balances dosha: This dish can be served any time of the day. It is known for its ability to detoxify the body and balance the three doshas – Vata, Pitta, Kapha. It is a tridoshic food which has a calming effect on the body and is a staple of an Ayurvedic diet. A delicious and nourishing dish of rice, moong cooked with ghee, salt and haldi (turmeric), adding the balance of basic elements – earth and water for increasing energy and immunity, fire for stimulating digestive enzymes.
- Easy to digest: Khichadi is soothing for the intestine and helps in settling an upset stomach when eaten with curd.
Cooking Directions
- Rinse rice and mung beans 3-4 times with water. Drain.
- In a medium saucepan sauté the Khichadi spice mix in 1 Tbsp. Olive oil or Ghee, on medium heat. (This step is important as spices release their nutrients in warm oil only.)
- Add washed rice and mung beans into the saucepan with 31/2 - 4 cups of water. Stir well and bring to a boil.
- Cover and reduce the heat to medium. Stir occasionally.
- After 10-15 minutes add fresh, chopped vegetables like zucchini, broccoli, spinach, cauliflower, kale, baby carrots (of your choice).
- Continue cooking until the rice and mung beans are tender and have the consistency of hot cereal.
- Serve hot with Ghee and garnish with fresh cilantro. (Coconut flakes are optional)
Alternatively, rice cooker may be
used to cook Khichadi. Simply mix the grains, spices, oil/Ghee, water and
vegetables in the rice cooker and cook it
Optional:
If not cleansing, add the following
for a more nutritious recipe: 1-2 tsp of sesame seeds, sunflower seeds,
pumpkins seeds, flax seeds and 2-3 Almonds and/or Walnuts
Khichadi is a perfect combination of
carbohydrates, protein, fat and fiber.
Ingredients:
Organic cumin seeds, Organic
coriander seeds, Organic holy basil leaf, Organic fennel seeds, Organic
peppermint leaves, Organic ajwain seeds (carom seeds), Organic ginger root and
Organic black pepper.
