Vegetable Khichdi

Khichdi is my favorite comfort food and throughout India, it has been well-known for its gentle cleansing and detoxing properties. Khichdi is a complete dish, promotes wellness and balances all three doshas. It is very nourishing and easy to digest.

Ingredients

• 1 medium onion finely chopped

• 1 ½ tablespoon organic cow ghee

• 1 inch peeled ginger finely chopped

• 2-3 garlic cloves finely chopped

• 2-3 green chilies finely chopped

• 1 tsp cumin seeds

• pinch of asafoetida

• 1 tsp turmeric

• 1 tsp salt or salt to taste. I use Himalayan pink rock salt.

• 1 small dried red chili pepper, crumbled(or half for less spicy)

• 1 cup split mung daal with skin or without skin. Wash thoroughly.

• ½ cup basmati rice or brown basmati rice or Koda millet or jasmine rice. Wash thoroughly.

• 3 cup water

• 2 cups chopped vegetables ( like carrot, zucchini, squash, lauki (bottle guard), celery, pigeon peas, green peas). optional. Also, you do not have to put all the vegetables mentioned here. Sometimes I make a vegetable curry on the side instead of adding it to my Khichdi and serve it with Khichdi.

Method:

Take a large saucepan, add ghee and cumin seeds, and put it on medium flame. Once cumin seeds splutter add asafoetida, garlic, onions, and ginger. Saute till onions turn brown. Add the chillies, moong daal, rice, vegetables, and water. Stir properly. Add salt and turmeric powder. Cook it on medium flame while stirring occasionally till both daal and rice are cooked and tender. Make sure to stir so that Khichdi does not stick to the bottom of the pan and burn. Once cooked, serve with buttermilk and ghee. Enjoy.

If you prefer to watch the video, click here for the Khichdi recipe on our youtube channel.