By Roma Tandon
As you prepare the khichdi, keep the intention of love, healing, and well-being for the people you’re cooking for in your heart.
- 1/2 cup rice
- 1 cup split yellow moong dal (lentils)
- 4 1/2 cups water (3 if you want a solid consistency with visible rice grains – 4 1/2 if you like it moister – great for kids!)
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 1-inch piece of ginger, grated
- 1-2 green chilies, chopped (adjust to taste)
- 1/2 teaspoon turmeric powder and a pinch of black pepper
- Salt to taste (preferably mineral rich Celtic sea salt or Himalayan salt)
- Start by washing the rice and dal together until the water runs clear. Soak them in the 4 1/2 cups of water for about 30 minutes to an hour.
- In a pressure cooker or a large pot, heat the ghee over medium heat. Add turmeric, a pinch of black pepper and cumin seeds. Let them splutter.
- Add asafoetida, grated ginger, and chopped green chilies. Sauté for a minute or two until the raw aroma disappears. Add salt.
- Add the soaked rice and dal and the entire quantity of water (do not waste it) to the pot. Mix well with the spices.
- If using a pressure cooker, close the lid and cook for about 3-4 whistles on medium heat. If using a pot, cover it with a lid and cook on low heat until the rice and dal are soft and fully cooked.
- Once cooked, let the pressure release naturally or remove the pot from heat and keep it covered for a few minutes.
- Serve the khichdi hot, garnished with freshly chopped coriander leaves.
*For additional flavor, add a teaspoon of ghee on it before serving. Eat with plain homemade yogurt and you have a complete recipe, easy on your digestive system.
May this nourishing meal bring them comfort and happiness. Enjoy your prayerful cooking!
*The Science behind the choice of ingredients:
- Black pepper and ghee enhance the absorption of curcumin, which is the main anti-inflammatory compound in turmeric
- Soaking the daal and rice for an hour will remove lectins and gas producing compounds, allowing more nutrient absorptin and ease in digestion. It also brings back ‘life or prana’ in the case of legumes such as kidney beans and mung beans.