wisdom

Khichdi means mixture, usually of two grains. It is nourishing and easy to digest, and typically eaten during times of detox, cleansing, and deep spiritual practice. It is also given to babies and the elderly, good for digestion, and is considered an Indian comfort food.

Ingredients

2 tbsp ghee

1/2 tsp cumin seed

1/2 tsp coriander seed

1/4-1/2 tsp fennel

1-2 green cardamom pods (popped open)

1 cup basmati rice

1 cup dal (various types lentils may be used) usually split yellow moong

6 cups hot water

1/4 tsp turmeric

Pinch of asefoetida (hing) resin (optional)

2 cups vegetables (seasonal, organic, fresh) 1/2 inch cubes

Salt to taste

PREPARE

• Rinse dal and rice twice or until water runs clear

• Soak dal for 1 hr minimum / Soak rice for 1/2 hr minimum
• Drain dal and rice in strainer

TADKA (TEMPERING)

• Warm the ghee in a small pan on medium heat
• Add whole spices and cook until lightly roasted and aromatic
• DO NOT let spices brown

COOK

• Gently add rice and dal to bloomed spices, so ghee coats all grains
• Boil water (can be done in a kettle)
• Pour 5c. of water over rice; set aside remaining 1 c. water
• Add turmeric and 1 tsp salt
• Keep on high heat and bring to boil
• Turn heat down to low, and add vegetables (harder ones that require more cooking time)
• Partially cover pan with lid ajar, and simmer 20 minutes without stirring
• Check periodically to determine if more water is required. Dal and rice mixture should always be submerged. Add remaining boiled water as needed, and do not stir
• After an additional 20 minutes, add quicker cooking vegetables (e.g., spinach)
• Simmer, partially covered 10 more minutes; Khichdi should be soupy and soft
• Serve in bowls and garnish with fresh cilantro
• Mash with fork or lightly with hand blender