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
During the summer or Pitta season, Agni (digestive fire) is lower and lighter, easily-digested fare is optimal. Quinoa is nutrient-rich and more easily digested than brown and wild rice, making it an excellent backdrop for this summertime dish full of
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
