Khichdi should be cooked fresh every morning and eaten throughout the day.
Ingredients
- 1-cup brown basmati rice (rinsed 7 times)
- 1-cup split yellow mung dhal (rinsed 7 times). Use only split yellow mung dhal as it removesgas instead of causing gas
- 1 green chilli (chopped)
- 1 tablespoon of ghee
- 1 tsp of mustard seeds
- 1 tsp of turmeric, fennel, cumin, coriander powder
- 1 large piece of fresh ginger (finely chopped)
- Pinch of hing (asafoetida)
- 3-4 whole cloves
- 3-4 cardamom pods
- 3 liters of boiled hot water
- 1-2 cups of finely chopped vegetables (Bok choy, pak choy, asparagus, green beans, sweet potato, gourd, pumpkin, zucchini, radishes, squash, spinach, leafy greens)
Preparation
- Carefully pick over rice to remove any stones.
- Wash each separately in at least two changes of water.
- Put basmati rice and split yellow mung beans in a bowl.
- Rub mixture between your hands for 30 seconds. Drain the water and repeat the above action seven times until the water is clear.
- Heat one level tablespoon of ghee on medium heat. Add mustard seeds and fry.
- Add the green chili, fresh ginger root and the other spices and vegetables. The turmeric should be added last.
- Fry the mixture for one minute.
- Add the brown basmati rice and split yellow mung beans to the mixture and stir on medium heat for one minute.
- Add three liters of boiled hot water, cover and simmer for 30 minutes. (or pressure cook for 10 min)