A simple cleansing recipe for Khichdi ( or Khichuri) -an Indian, comfort food from the Ayurvedic tradition that helps sooth and heal the body.
- ½ cup diced onion
- 1 ½ tablespoon olive oil or coconut oil
- 1 tablespoon grated ginger
- 1 tablespoon chopped garlic
- 1 tsp whole mustard seeds
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- 1/2 tsp curry powder, more to taste
- 1 small dried red chili pepper, crumbled(or half for less spicy)
- ¾ tsp kosher salt
- ¼ cup split mung beans, split lentils (or whole mung beans or whole lentils- soaked overnight)
- ½ cup toasted buckwheat (kashi) or (soaked, brown basmati rice)
- 1 ½ cup water
- 1 cup veggie broth
- 2 cups chopped vegetables ( like carrot, parsnips, celery, fennel bulb, cauliflower, broccoli)
- 2 tablespoon chopped cilantro or Italian parsley
- squeeze lemon or lime
- 1 diced tomato
- In a medium pot, saute onion in oil over medium high heat for 2-3 minutes. Reduce heat to medium add ginger and garlic, and saute a few minutes, until golden and fragrant.
- Add spices, pepper, salt and stirring, toast for a few more minutes. Add soaked mung beans and buckwheat or soaked brown rice. Add water, broth and 2 cups chopped veggies bring to a good boil. Cover. Turn heat to low, and let simmer for 20 minutes. Check for doneness.
- Continue cooking for 5 to 10 more minutes if necessary. Some rice takes longer, and if you do not pre-soak your whole mung beans, or brown rice, you will need to add more water, which will change the recipe proportions and flavor…so try to soak if possible.
- Once it is done, taste and adjust salt and seasonings. If you like a more “porridge-like” consistancy add more veggie broth.
- Spoon into bowls, top with fresh diced tomato and fresh cilantro or parsley and a pinch of salt and pepper, and a squeeze of lemon or lime.
- A drizzle a little olive oil over the top of the tomatoes is nice too.
Soaking the beans (or lentils) helps with digestibility and also shortens the cooking time in half. I highly recommend soaking. 🙂 If using brown rice, make sure to pre-soak for a few hours or overnight to help shorten the cooking time.
If you prefer your khichdi more like a porridge (which is traditional in parts of India) feel free to add warm veggie broth to get it to the consistency you like.
Keywords: Khichuri, Khichdi, Khichdi recipe, ayurvedic recipes, Khichidi recipe,