Ayurvedic Khichari

Ayurveda is translated as the science of life and originated in India several thousand years ago, making it the oldest form of healthcare we know of.  Ayurvedic medicine takes a very holistic view and classifies people, body and mind, according to the three doshas (or energies).  The patient is prescribed different foods and spices customized according to their dosha constitution.  The idea is to heal any imbalances and cure or prevent ailments that people are particularly susceptible to.  This simple dish is regarded by ayurveda to be particularly healing and is detoxifying, easily digestible and immune building to all doshas.  The base of the dish is rice and mung beans or lentils and a variance of spices.  Coconut shavings are also often added and sesame oil or ghee (clarified butter) is more traditional than the coconut oil I used.  The spices can be changed to whatever you prefer but should contain a base of fresh cilantro, cardamom, ginger, cumin, cloves and turmeric.  If you have ashwagandha or shallots, sub that for the leeks.  You can also stir in any seasonal vegetables you have on hand near the end of cooking.  Do not skip soaking the beans and rice overnight, it really helps them to be digested easier.

Ayurvedic Khichari
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • ½ dried mung beans soaked overnight
  • ½ cup brown rice soaked overnight (ideally brown basmati rice)
  • ¼ cup cilantro chopped
  • 4 cardamom cloves
  • 2 tablespoons leeks sliced
  • 1 cinnamon stick
  • 1 tablespoon fresh ginger
  • 1 tablespoon cold-pressed coconut oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin
  • ½ teaspoon cloves
  • ¼ teaspoon turmeric
  • sea salt to taste
DIRECTIONS:
  1. Heat up the oil in a large pot on the stove over medium high heat, then add in the cardamom, leeks, cinnamon, ginger, mustard, cumin, cloves and turmeric and stir around for a minute or two. This will draw out their oils, enhancing the flavor of the dish, but be careful not to let them burn. Add in the beans, rice and water and bring to a boil, then turn heat down to low and simmer covered for 20-25 minutes. Take off of the heat and set aside for 5 minutes. Pick out the cardamom, cinnamon, ginger and cloves, then stir in the cilantro and salt to taste.

 

Here are some other ayurvedic tips on eating that apply to all doshas:

  • wait until you are hungry to eat
  • try to be calm and settled before you start to eat
  • eat sitting down
  • eat with awareness, do not multitask
  • eat slowly and chew the food well
  • eat a wide variety of fresh food
  • try to eat mostly cooked food, it is easier to digest than raw

2 Thoughts on “Ayurvedic Khichari

  1. Brittany,
    This is great!
    I make khichadi at least once a week and I’m always on the look out for new ways to try. I normally use ghee instead of coconut oil and throw in lots of veggies to make it a one dish meal.

    Your’s looks very tempting.

    Keep the recipes coming!

    Cheers,
    Monica

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