Whenever my stomach needs healing - this recipe is at the forefront. It is healing, easy to digest and very nutritious.
If you are considering a cleanse or detox, consider doing a 3-day cleanse by eating this recipe as all of your meals for those 3 days.
The name of this dish is khichdi and I have inserted a picture of the final product to give you a high level reference. Think of it as a porridge style savory dish, in which you can vary the consistency depending on how soupy you want the dish to be. If you have more digestive challenges, I suggest going for more soupy consistency. When you taste the dish, it should feel mushy and should not have a lot of bite to it. If you feel it is not mushy, that likely implies it needs more time on the stove with enough water for it to boil and simmer.
Ingredients:
1/2 cup basmati rice 1/2 cup split mung beans (yellow mung dhal) 2 tbsp ghee (clarified butter) or vegetable oil (suggested oil is almond) 1 tsp cumin seed (whole) 1 tsp fennel (ground or seeds) 1 tsp turmeric 1 tsp coriander (ground)
1 tsp of ground ginger (recommended) or dry ginger powder 1 tsp sea salt (or to taste) 5 cups water (approximate, depending on how “soupy” you want it)
Optional veggies: carrots and peas
Preparation:
It is preferable to soak the rice and lentils in water for a few hours - you can soak them together in a bowl.
It is best to soak overnight, but if you are running out of time you can soak them for 2-3 hours in hot water.
Recipe:
1. Drain the water from the presoaked mixture of lentils and rice
2. Wash the lentils and dal under running water to remove any debris
3. Heat the ghee or oil in a deep based pot on medium heat and add mustard seeds and cumin seeds. When the seeds start to crackle, add all the other spices (Except salt) and temper for 1 min or so
4. Add the chopped veggies and coat with oil. Let cook for 5 min
5. Add the lentils and rice and mix well with spices. You should see a colored mixture 6. Add water. Cover and let it simmer.
7. Once the khichdi is cooked, usually 20-30 min, taste and add salt as per your taste
Key Considerations:
There will always be some water floating as the khichdi is cooked. If this is your first time cooking, check intermittently and replenish with more water as needed.
This recipe can be modified for instant pot and pressure cooker. If you have either of those, adjust the water based on your experience.
Add salt towards the end of the process to taste - by then all the other spices would have been absorbed and you will have a better sense of the amount of salt you need.
Usually it takes 20-30 min to cook this down but the time will vary on your stovetop and the consistency you want.
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