Khichadi

Khichadi is a simple, comforting dish that is light, easy to digest, rich in protein and nutrients from lentils and rice, and gentle on the stomach while providing warmth, comfort, and energy during recovery.

• 1 cup basmati rice or barley

• ½ cup split yellow moong beans or red lentils or puy lentils

• 5-8 cups pure water

• ½ Ib asparagus or courgette or carrot or sweet potato (cut into small bite 1 cm pieces)

• 3 Tablespoon of ghee

• 1 teaspoon yellow mustard seeds

• ½ teaspoon cumin powder

• 2 minced garlic cloves

• ½ teaspoon turmeric powder

• Pinch of asafoetida powder

• ⅓ cup chopped coriander

• To garnish/ optional grated coconut, sea salt, lemon or lime.
  

1. Clean rice until clear

2. Clean lentils until clear

3. Add grain and lentils to medium-sized saucepan

4. Add water and bring to boil

5. Skim and remove foam

6. Simmer for 30 mins

7. Prepare spices

8. Heat a heavy-bottom frying pan (cast iron) over a medium flame

9. Add ghee, then mustard seeds, cumin and garlic

10. When garlic is turning golden, add asafoetida

11. Add vegetables and saute, add turmeric, then add to rice and lentils

12. And bring it back to a simmer to cook the added vegetable

13. Approximately another 10 minutes

14. Add salt to taste, pepper, and extra coriander, a squeeze of lime or lemon