good and simple

This Ancient Ayurvedic Recipe Will Detoxify And Improve Digestion

It's called Khichadi, and it's delicious.

Overindulged lately? Feeling bloated? Recovering from a cold? (How is it STILL cold season?) Eat a bowl (or three) of Khichadi, an ancient Ayurvedic recipe traditionally used in Indian cuisine to help the body detoxify. It is a gentle dish, one often referred to as India’s “chicken soup”. It’s a nutritionally balanced meal, boasting a stable balance of carbohydrate and proteins that make it a valuable addition to the diet when you are recovering from an illness, breaking a fast, or moving out of a period of dietary excess. It is easy to digest, too, which can be a welcome relief with an upset stomach.

The recipe has changed over the years. It has been adopted by other cultures, too. (You may know it as Kedgeree.) The dish is versatile and can be served at any time of the day. Because it works on balancing and stabilizing the three doshas of Vata, Pitta and Kapha, it is often found to be incredibly soothing to the body.

So, what are you waiting for? Your digestive system is calling out for a vacation of its own. Here is my favorite Khichadi recipe, excerpted from my go-to Ayurveda book, Eat-Taste-Heal: An Ayurvedic Cookbook for Modern Living. It is delicious.

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Eat-Taste-Heal: An Ayurvedic Cookbook
A complete guidebook and cookbook in one.

KHICHADI RECIPE

Ingredients

  • 3 cups of water
  • 1 cup of basmati rice
  • ½ cup of yellow split mug dhal (soaked in water for an hour or more)
  • 1 zucchini chopped
  • 1 small sweet potato, peeled and chopped
  • 2 tbsp. ghee
  • 3 tbsp. hulled pumpkin seeds
  • 2 tbsp. chopped scallions
  • 2tsp curry powder
  • 2 tbsp. Braggs amino acids (optional)
  • ½ cup of organic coconut milk
  • 2 tbsp. lemon juice
  • 1tsp maple syrup
  • Salt to taste
  • Freshly ground black pepper
  • Fresh cilantro to garnish

Directions

  1. Put the rinsed rice, mung dhal and water in a saucepan. Bring to the boil over high heat. Reduce the heat to low and simmer for 10 minutes.
  2. Add to the pan even layers of zucchini and sweet potato on top of the rice mixture. Cover the pan again and cook until the rice mixture has absorbed all the water, about 20 minutes.
  3. Meanwhile in a sauté pan, heat the ghee over medium heat. Add the pumpkin seeds and scallions and cook stirring, until the seeds turn light brown, about 4 minutes. Stir in the curry powder and then the Braggs until thoroughly combined. Stir in the coconut milk, lemon juice and maple syrup and cook for 20 to 25 minutes.
  4. When the rice is done, pour the scallion mixture and stir to blend well. Season to taste with salt & pepper. Garnish with the cilantro and serve immediately.

A few more resources to support your healing journey with Ayurveda:

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