Khichadi recipes in springtime focus on bitter and astringent vegetables, which are perfect for breaking up excess Kapha. In the fall, nature provides a bounty of foods which keep us balanced in the Pitta and Vata seasons, including the squash highlighted in this version.
Moong dal and rice are high in protein, minerals and fiber
Turmeric is anti-inflammatory
Fennel seeds aid digestion
Cumin seed aids digestion and immunity
Mustard seed aids digestion
Coriander aids digestion
Ginger aids digestion and is an anti-inflammatory
Squash is a source of vitamins, minerals and fiber
Prep Time: 10 minutes
Cook Time: 50 minutes
- 2 cups basmati rice
- 1 cup split moong beans (dal)
- 2 tsp ghee
- 6 1/2 cups water, additional water if needed
- 1 butternut squash chopped
- 1″ grated fresh grated ginger
- 1/4 tsp turmeric powder
- 1/2 tsp ground cumin seed
- 1/2 tsp ground coriander seed
- 1/2 tsp ground cardamom seed
- 1/2 tsp ground fennel seed
- 1/2 tsp salt
- Warm the ghee in a large pot on low heat, 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.
- Add the basmati rice and moong beans, saute for 3-4 minutes.
- Add ginger and squash. Stir together to blend.
- Add water and salt. Bring to boil, then cover and reduce heat to low.
- Simmer for 30 minutes, then check consistency. It should be somewhat soupy, so add more water as needed.
- Simmer for another 10 minutes until dal and rice is soft.
Substitute any seasonal gourds for the butternut squash.