Khichadi Recipe

This is a bit of a repost.  I keep getting questions on this recipe when I cook it at work, so I wanted to repost it with some updates.

Also known as kitcheree, this yummy, heatlhy, ancient Indian comfort food heals the digestive system. It is often used in Ayurveda (yogic nutrition) to help cleanse the body with the changing of the seasons. Who wants Lipton rice packets, Ramen noodles, or other instant food when you can make something that tastes better and is good for you, just as easily? I make little dry packets of this and leave it in my office for those days when I don’t bring lunch. I also cook it when I travel, on a hotplate in my hotel rooms.  If you can’t cook at work, it’s a great dinner that turns into lunch leftovers kind of meal.

Prep Time: 0 min
Cook Time: 25 min
Ready In: 25 min
Yields: 1-2 servings

INGREDIENTS:
1/4 cup white basmati rice
1/4 cup lentils (split mung beans are great too, ideal for cleansing, get ’em at the SLO Co-Op)
1/2 veggie bouillon cube, preferably the sea salt variety
1 tsp to 2 tbsp dry ginger root
1/2 tsp ground coriander
1/2 tsp dried oregano leaves, italian seasoning, braggs dry seasoning
1/4 tsp ground cumin
pinch fennel seeds
dash powdered garlic (omit if high pitta)
+/- 2 cups H2O (at cooking time)
(optional) random veggies scrounged up from wherever you can find them

DIRECTIONS:
1. Put all dry ingredients in a cute little baggie. Tie the top in a knot. Hide it in your desk or cupboard for future consumption.
2. When ready to chow down, add 2 cups water, bring to boil, reduce heat to medium-low and simmer uncovered. As rice and beans are cooking, chop and add veggies such as carrots, zucchini, broccoli, if you have these goodies around. I use this as my opportunity to eat the leftovers from my weekly veggie farm share.
2. Cook for approximately 20-25 minutes, until most of the liquid is absorbed but the consistency is smooth, not mushy and sticky.
3. When done, take the pot of of heat and add ghee (clarified butter), or whatever butter like product you prefer, salt, braggs liquid amino acids to taste. I like garlic pepper, or lemon pepper too.

FOOTNOTES:
Adding 1 cup of frozen peas right at the end of cooking is really good. I like to top it with a bit of feta and eat it with pita and hummus. I have also seen it made with fresh cilantro.

Another variation: substitute nutmeg or something similar for the cumin and add cubed squash right at the beginning of cooking (I added half of a small butternut squash, peeled and diced, about 1 cup).

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2 Responses to Khichadi Recipe

  1. Pingback: Do you really need to be so clean? | Roxtar Yoga SLO

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