Khichadi

Print recipe

Ingredients

3 cups Water
1/2 cup Brown basmati rice
1 1/2 teaspoon Whole cumin seeds
1 1/2 teaspoon Coriander seeds
1/2 teaspoon Turmeric powder
1 pinch Hing (asafoeoetida)
3 Bay leaves
1 teaspoon Dry oregano
1-2 teaspoon Fresh grated ginger root
1/2 teaspoon Kelp powder
3-4 cups various vegetables (choices include: carrots, kale, zucchini, celery, collard greens, chard, cabbage, or summer squash)
1 teaspoon Himalayan rock salt, Celtic sea salt, or unrefined sea salt
1/2 bunch Cilantro


Soak the whole mung beans overnight to help improve digestibility. Soaking beans helps remove sugars within beans that help cause gas. It is a great idea to change the water halfway through the soaking process. Sprouting the beans is also a healthy option.

Combine the soaked beans with the brown basmati rice in a colander, and rinse fully.

In a coffee grinder or with a mortar and pestle, grind the coriander and cumin seeds.

In a medium sauce pan, warm the ghee, while adding hing, turmeric, freshly ground cumin and coriander seeds, bay leaves, and oregano. Sauté lightly until there is a nice aromatic smell. Stir in the ginger, brown basmati rice, and mung beans, while adding the water and kelp powder.

On low heat, cover and simmer, until rice and beans are soft. It should take about 30 minutes.

Wash and chop the vegetables thoroughly.

Add the vegetables and salt just before the beans and rice have absorbed all the water. Continue cooking until vegetables are completely tender for about 15-20 minutes.

Stir and garnish with chopped cilantro. The healthy recipe is now ready to serve. Enjoy!