Nourish with Ayurveda6 min
Long cherished in Ayurvedic healing is Khichidi, an Indian dish known for its detoxifying and restorative properties. Traditionally comprised of mung beans, rice (or buckwheat), vegetables and warming-Indian spices, this dish is not only flavorful and delicious but it’s nourishing and easily digestible as well. As you might know, Ayurveda is made up of three energetic types (or doshas): vata, pitta, and kapha. Khichidi is tri-doshic, meaning it helps balance all three! Learn how to make this wonderful Ayurvedic staple and why it’s important to include in your diet.
1/4 Cup of Moong Daal or Split Mung Beans or Yellow daal
1/2 Cup of Quinoa or Brown/Wild Rice
1 large onion chopped
2-3 cups of Chopped Vegetables ( zucchini, carrots, celery )
1 bunch of fresh cilantro chopped
1/2 tsp of cumin seeds or powder
1/4 tsp coriander
1/4 tsp of ginger powder or 1 tablespoons of fresh grated ginger
1/4 tsp of Mustard seeds (optional)
2-3 tbsp of Grapeseed oil or coconut oil or ghee
Sea Salt or Braggs to Taste
1) Wash the beans and the grains very well with water and rinse clean and strain. Please note: Always good to soak beans and grains overnight and rinse the next day.
2) Saute in a pan 1 chopped onion in coconut oil or grapeseed oil until golden brown.
3) Add chopped vegetables and toss with the onions.
4) Add spices (cumin, ginger, coriander, mustard seeds) and salt to taste and stir.
5) Add beans and grains stir and add 4 cups of water or as needed.
6) Bring to boil and then reduce to low heat. Cook for 40-45 mins until beans and grains are soft. Add water as needed.
7) Garnish with Fresh Cilantro a teaspoon of coconut oil or ghee and serve.