Khitchadi (also referred to as kichari) is a traditional Indian dish for which there are as many variations as families, though the foundational ingredients remain the same: rice, split moong beans (or dal) and spices. The combination is a fully balanced detoxifying one-pot meal that is easy to digest, which is why it is a staple food during periods of fasting or cleansing.
Recipe
Prep Time: 20 minutes
Cook Time: 30-45 minutes
Servings: 6-10
Ingredients
2 cups basmati rice
1 cup split moong beans (dal)
2 tsp ghee leafy greens – optional to your taste
6 ½ cups water additional water if needed
1/2 tsp mustard seed
1/4 to 1/2 tsp turmeric
1/2 tsp cumin seed
1/2 tsp coriander seed
1″ grated fresh ginger
1/2 tsp cardamom seed
1/2 fennel seed
1-2 tsp salt
Directions
- Measure ingredients, grind any whole seeds (mustard, fennel, cumin, coriander, cardamom)
- Wash and chop green beans and greens if adding
- Rinse rice and moong beans in warm water and drain
- Warm the ghee in a large pot, then add turmeric, mustard seed, fennel seed, cumin seed, coriander cardamom
- Stir and saute on medium-low for 2 minutes to release the properties of the spices
- Warm slowly – adjust heat so spices don’t burn
- Add the Basmati Rice and Moong Beans, saute for 3-4 minutes
- Add ginger, green beans and leafy greens (if adding). Stir together to blend, then add 6 ½ cups of water and salt
- Bring to boil, add salt, cover, lower heat to low and simmer 30 minutes
- Check consistency after 30 minutes. It should be somewhat soupy, so add more water as needed
- Simmer for another 10 minutes
- Add cardamom and cilantro to garnish, stir. Enjoy!
Healing Properties
- Turmeric is anti-inflammatory
- Fennel seeds aid digestion
- Cumin seed aids digestion and immunity
- Mustard seed is an antioxidant
- Coriander aids digestion
- Ginger aids digestion and is an anti-inflammatory
- Cilantro-source of fiber and minerals
- Moong and green beans provide protein, minerals, fiber
- Leafy greens provide vitamins and minerals
