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 vegetable and saute, add turmeric, then add to rice and lentils

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

13. Approx another 10 minutes

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