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Soft moong dal khichdi
मूंग दाल खिचड़ी
The one-pot meal you make when you want to eat something kind.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
Recipes and herbs are not filtered for allergies. Please check the ingredients yourself against any allergy you have, and ask your doctor if you are unsure.
35 minServes 3LunchSuits Vata, Pitta, KaphaChildren eat it
You'll need
- ½ cup rice, rinsed
- ½ cup split yellow moong dal, rinsed
- 1 tbsp ghee
- 1 tsp cumin seeds
- ¼ tsp asafoetida (hing)
- ½ tsp turmeric
- 1 inch ginger, grated
- 1 carrot and a handful of green beans, diced small
- 4 cups water, salt to taste
Method
- Warm the ghee in a pressure cooker and let the cumin seeds crackle.
- Add the hing and ginger, stir for ten seconds, don't let them brown.
- Add the rice, dal, vegetables, turmeric, salt and water.
- Pressure cook for 3 whistles, or simmer covered for 25 minutes, until everything has gone soft and loose.
- Stir well. It should pour, not hold its shape. Add hot water if it has tightened.
- Finish with another spoon of ghee at the table.
Why this dish
Khichdi is the dish Ayurveda reaches for when digestion needs a rest: rice and moong cooked to softness ask very little of the body, and the ghee, cumin and hing keep it from sitting heavily. It suits all three constitutions, which is why it is the default when everyone at the table has a different type.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
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