Khichadi - Khichadi is the very core of Ayurvedic nutritional healing.

Khichadi - Khichadi is the very core of Ayurvedic nutritional healing.

Foreigners call it mishmash. To indians it is khichdi (Kitcheree), the food many of us turn to when illness calls and we need something warm, light and restorative. However, there’s more to the khichdi than just mung and rice. Using a range of herbs and spices, Ayurveda devises khichdi recipes that can heal various diseases.This recipe is used in an Ayurvedic cleansing therapy because of its ease of digestion and assimilation. This khichari can be eaten by all doshas but is especially good for vata.
Moong Dal is one the most cherished foods in Ayurveda. It is tridoshic; balancing all three doshas and, especially when cooked with spices, is appropriate for each dosha. It is very nourishing and relatively easy to digest, generally not creating abdominal gas or bloating. Split hulled mung beans are nutritious and easier on the digestion than larger beans.
Examples of Spices for individual Dosha:
calming vata: cumin, ginger
cooling pitta: turmeric, coriander, peppercorns
stimulating kapha: turmeric, cumin, ginger
INGREDIENTS
3/4 cup basmati rice
1/2 cup green split moong dal
1/2 tbsp cow's ghee or sesame oil (preferably agmark)
1 tsp cumin seeds
1 tsp mustard seeds (optional)
1/4 tsp pure hing (not the mixed one available usually in market)
1/2 inch ginger, finely chopped (pitta)
1/2 tsp turmeric (preferably home made or organic)
1/2 tsp salt
1/2 tsp red chili powder
4 cups water
DIRECTIONS
Place rice and dal together in large mixing bowl. Rinse several times under running water. Drain and reserve.
Set heavy-bottomed saucepan over medium heat and add ghee or oil. When warmed, add cumin and mustard seeds (if using) and hing. Stir until seeds pop, about 30 seconds. Add chopped ginger, sauté 30 seconds.
Add reserved rice and dal, turmeric, salt and chili powder. Mix in gently.
Add water and bring to a boil over high heat, stirring occasionally. Cover saucepan, reduce heat to low and cook undisturbed until tender, about 30 minutes.
Switch off heat, let khichari rest 5 minutes. Fluff it up gently with a fork and serve.
Enjoy hot.
(Serves 2)
Note -- 4 cups water will yield a thicker kitcheree while six will yield the consistency of porridge.