Soft moong dal khichdi

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

1. Warm the ghee in a pressure cooker and let the cumin seeds crackle.
2. Add the hing and ginger, stir for ten seconds — don't let them brown.
3. Add the rice, dal, vegetables, turmeric, salt and water.
4. Pressure cook for 3 whistles, or simmer covered for 25 minutes, until everything has gone soft and loose.
5. Stir well. It should pour, not hold its shape. Add hot water if it has tightened.
6. 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.

Often chosen by people managing

A common choice for anyone eating light for a few days.

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.