Kitchari: an Easy Healthy Dish to Make for Any Mealanytime, Balancing All Three Doshas

Kitchari: An easy healthy dish to make for any mealanytime, balancing all three doshas.

It’s real name is “Krsara” in the texts of Ayurveda and the exact recipe from Ksemakutuhalam,one of the Ayurvedic texts states…

“12 parts unbroken sasti rice (just use aged basmati white rice) 8 parts green gram (otherwise known as mung beans). Cook the above mixture to a thickened consistency and dress withwet ginger,asafetida, andturmeric (cooked in ghee).”

If you would prefer the modern recipe however, please see below.

Khichadi (also Khichdi, khichdee, khichuri, khichari and many other variants) is an Ayurvedic dish that contains a combination of rice and green gram. Khichadi is also the first solid that babies are introduced to India. Rice and lentils are simmered until mushy, seasoned with turmeric and salt and fed to infants to introduce them to “adult” food. Khichadi when well cooked with only a little oil, is considered as a light and nutritious dish and is especially popular amongst many who follow Ayurvedic diet practices or nature cures. Khichadi is the food of the poor, a meal that is accessible even with the low food budget, and also it is the food of the rich, with choicest vegetables simmered with a plethora of lentils and studded with nuts. It is high in protein, fiber and potassium, making it a perfect meal to enjoy during winter.

Modern Mung Dahl Kitchari Recipe.

Ingredients:

1 Cups Split Mung dal (yellow or green)

2 Cups White Basmati rice

1 inch Fresh ginger root

1 small handful of cilantro (Corriander) leaves

2 TBS. Ghee (purified butter)

1/2 tsp. Turmeric

1/2 tsp. Coriander powder

1 tsp. Whole cumin seeds

1/2 tsp. Mustard seeds

1/2 tsp. Salt (rock salt is best)

1 pinch Hing (also called Asafoetida)

5-7 cups Water (amount of water depends upon climate and the type of vessel used)

Directions:

Place rice and dal together in large mixing bowl. Rinse several times under running water until clear. (rinsing is a must for easy digestion)

In a heated heavy-bottomed saucepan or pressure cooker add ghee or oil.

When warmed, add cumin and mustard seeds (if using) and hing. Stir until seeds pop, about 30 seconds. Add chopped ginger,turmeric, whole cumin seeds and coriander powder sauté 30 seconds.

Stir all together for a few minutes. Then add rice, dal and stir again. Now add the water, salt and bring to a boil.

Cover saucepan, reduce heat to low and cook undisturbed until tender, about 30 minutes.

If using pressure cooker, cook the khichdi for one whistle.

Next turn heat down to low and continue cooking until both dal and rice becomes soft.

Switch off heat, let khichari rest 5 minutes.

Fluff it up gently with a fork, add a tablespoon of ghee (optional) and serve.

Serve hot with a sprinkling of coriander (cilantro). This dish can also be served with some (tiny bit) plain yogurt.

4 cups water will yield a thicker kitcheree while six will yield the consistency of porridge.

*Examples of Spices for individual Doshas:

Vata: cumin, ginger, Asafetida, celery seed, Cloves, Cumin seed, Mustard seed,

Pitta: turmeric, coriander, peppercorns, turmeric powder, Coriander, Cinnamon, Rock salt, Ghee

Kapha: turmeric, cumin, ginger, Cloves, Asafetida, Cumin seed, Mustard seed, Turmeric powder, Coriander, Cinnamon, Rock salt, Ghee

Benefits:

Using a range of herbs and spices, Ayurveda devises and manipulates this khichdi recipes to heal various diseases.

This recipe is used in an Ayurvedic cleansing therapy because of its ease of digestion and assimilation.

It is tridoshic; balancing all three doshas and, especially when cooked with spices, is appropriate for each dosha. Usually recommended as a monodiet for Detoxifying.

Khichadi can be eaten by persons with any type of doshas but is especially good for Vata.

But…………….

Both of theserecipesactually are not correct as per what Ayurveda really means by its kitchari. The real way to make it is simple cook the rice and the beans together with only a little salt. After it is done, saute your spices in a little ghee starting with the mustard seeds and cumin. After they pop throw the rest of your spices in, saute and then pour this over the rice and bean mixture.

Try this for yourself. You could cook all three recipes at the same time. You will find that the modern kitchari “Dr. Lads” recipe is the heaviest to digest, the ancient textbook version is easier and the one that I just spoke of is the lightest and I also find to be the tastiest.