Khichari Recipe, the Classic Ayurveda Panacea Food

A classical Ayurvedic panacea food, eaten whenever there is ill health or during a therapeutic regimen such as Panch Karma. There are an infinite array of variations, and based on the herbs and spices chosen, can be prepared to reduce vata, pitta or kapha. Mung 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.

Ingredients

• 1 Cup Basmati rice
• 1 Cup Mung dal
• 2 tablespoon Ghee
• 1 tsp Turmeric
• 1 tsp. Cumin
• Cardamom 5-6 pods
• Cinnamon 1-2 pieces
• ½ tsp Peppercorns whole
• ½ tsp Hing (Asafoetida)
• 1 tsp fined chopped fresh ginger
• 1-2 cups of chopped vegetables ( chard, spinach, carrot, cauliflower or your choice of vegetables)
• Salt to taste
• 6 cups of water
• Cilantro for garnish

Preparation

1. Soak basmati rice and washed mung dhal in 6 cups water for two hours. 
2. Melt 2 tbsp ghee over medium heat in a large soup pot on a medium heat.
3. Add spices: cumin, hing, cinnamon bark, cardamom pods, whole peppercorn, ginger and turmeric. Please keep this order and wait 2-3 seconds after each addition.
4. Add rice, dhal and stir thoroughly.
5. Add vegetables and stir again.
6. Add soaking water and salt and bring to a boil.
7. Reduce to a simmer and cook for 25-35 minutes till grains are tender.
8. Garnish with cilantro and serve warm.

Total preparation time, including soaking, is 2.5-3 hours. 

Khichari can also be made with brown rice and green mung beans, but the cooking time is considerably longer (3-5 hours) if not using a pressure cooker.

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