I absolutely adore dal khichdi, a popular Ayurvedic dish that balances all three doshas (Vata, Pitta, and Kapha). Primarily containing lentils and rice, it is cleansing, nourishing, and grounding for the body. Moreover, it is a complete source of protein. It provides many other nutrients like iron, folic acid, fibre, vitamin B1 and B6, and magnesium. It’s wonderful for rainy and winter days. Try this dal khichdi recipe. We’re sure it’ll be your new go-to comfort food.
An Easy Ayurvedic Dal Khichdi Recipe
What you’ll need:
- ½ cup split yellow mung beans
- ½ cup white basmati rice
- 2 tsp cumin seeds
- 2 tsp coriander powder
- ¼ teaspoon black mustard seeds
- 1½ tbsp ginger (crushed)
- A pinch of hing (asafoetida)
- 1 tsp turmeric
- 2 tablespoons oil
- 4 cups water
- 1 lemon
- 2 tbsp coriander leaves (chopped finely)
What to do:
- Soak the mung beans in water overnight and drain the water the next morning.
- Rinse the rice well.
- Heat the oil in a pan on medium heat.
- Then, add the black mustard seeds, fenugreek, and cumin.
- After 3-4 minutes, add the turmeric, coriander powder, ginger, and asafoetida.
- Add the mung beans, rice as well as water.
- Put a lid on it and lower the heat.
- Let it cook for about 45 minutes; stir from time to time.
- Adjust the water content according to how thick you want the khichdi to be.
- Then once ready, add salt, freshly squeezed lemon juice and the coriander.
Note: Posts on Ayurvedum are solely for the purpose of sharing the goodness of Ayurveda and bringing awareness about natural and healthy living. Please do not substitute it for professional medical advice. Ingredients discussed can interfere with certain medications. So, before using anything to treat yourself, always consult an Ayurveda doctor or practitioner.