ayurvedic

The simplest dish can also be the most comforting. Masala Moong Dal Khichdi is an easy one pot dish made with rice, lentils, and a few basic spices that is ready in under 30 minutes. It&#039;s arguably India&#039;s most classic, hearty dish rooted in Ayurvedic traditions.

Khichdi

tsp ghee

basmati rice

green split moong dal

green chili (halved)

asafoetida

tsp cumin seeds

tsp chili powder

turmeric

tsp coriander

tsp garam masala

bay leaf

salt (to taste)

ghee, papad, achaar, dahi (for toppings)

Pour the dal and rice into a large bowl. Wash it in cold water until the water runs clear. (Optional) Soak the rice and lentils for up to 30 minutes. Then drain it of extra water.

In a Dutch Oven on medium heat, melt the ghee. Once hot, add the green chili, cumin seeds, asafoetida, chili powder, and turmeric. Temper in the hot ghee for about a minute.

Add the washed lentils and rice into the pot. Give it a stir and roast in the oil for another minute. Cover with 5 cups of water.

Add the ground coriander, garam masala, bay leaf, and salt into the pot. Give everything a stir. Bring the water up to a boil, then reduce the heat to a simmer.

Simmer the khichdi for 25 minutes, checking on it in 5 minute intervals to stir and add more water if necessary. The khichdi is done when the lentils and rice have lost most of their structure and the excess water has evaporated.

Remove the pot from heat. Discard of the bay leaf. Serve the khichdi hot with a dollop of ghee, papad, achaar, or dahi.

A warming, nourishing, easy Ayurvedic kitchari recipe (kitchadi), a rice and chickpea stew grounded in ancient Indian health principles of Ayurveda.

Easy Ayurvedic Kitchari (Kitchidi)

brown basmati rice

ghee oil

water

unsalted chickpeas, drained and rinsed

small-diced carrots (about 5 medium carrots)

small-diced celery (about 5 medium stalks)

onion,

bay leaves

cardamom (or 5 pods)

cloves

fenugreek seeds

cumin powder

coriander

cinnamon

kosher salt (or to taste)

ginger,

spinach leaves (optional)

lemon, juiced, to finish

In a medium pot, heat the oil over medium-high heat. Add the bay leaves, cardamom, cloves, fenugreek, cumin powder, coriander, cinnamon, and turmeric. Bloom the spices in the oil for about one minute, until bubbling and fragrant.

Stir in the rice and chickpeas. Add the water, carrots, celery, onion, ginger, and 3 1/2 teaspoons kosher salt. Stir and bring to a boil. Reduce the heat to low. Cover and cook, stirring occasionally, for about 50 minutes (less for white rice).

Add the spinach and stir until wilted. Add a generous squirt of lemon juice, taste for seasoning, and add an additional 1/2 teaspoon of kosher salt, if desired.

Serve warm, garnished with fresh cilantro leaves.

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Khichdi

Easy Ayurvedic Kitchari (Kitchidi)

Top 2 ayurvedic recipes from across the web

The most viewed ayurvedic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Khichdi

Easy Ayurvedic Kitchari (Kitchidi)

The most viewed ayurvedic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine