Khitchari - Ayurveda’s best known detox dish! Easy to make and simply great for your health. Khitchari is Ayurveda’s success recipe. It is perfectly suitable for all three doshas; Vata, Pitta and Kapha. For centuries, Khitchari has been a core dish in Indian cuisine and is mainly eaten for its pleasant taste and texture. Luckily, it happens to have a long list of health benefits as well:

Benefits of Khitchari

• Easy to prepare
• Easy to digest
• Rich in nutrition
• Gives vitality and strength
• Very good cleansing properties
• Spices give a lot of taste and stimulate the digestive fire Agni (read more)
• Removes toxins from the body
• Provides fresh energy
• Restores balance in the body

The secret of a good dish lies in the use of spices and herbs. In this khitchari, the right spices are used in the right amount, giving you a dish that is filling and warming, but also contributing to good digestion, nutrient uptake and elimination of toxins.

Ingredients

• 100 gr of basmati rice
• 50 gr of split mung beans, soaked for several hours
• 1.3 liters of water
• 3 tbsp of ghee (or butter)
• 1,5 tsps of cumin seeds
• Pinch of asafoetida (hing)
• 1 tsp of ground coriander seed
• ¾ tsp of cardamom
• 1 tsp of black peppercorns
• 1 bay leaf
• ¾ tbsp of cinnamon
• ¼ tbsp of ground clove
• 1 tsp of turmeric
• ¾ tsp of salt
• 1 tbsp of freshly grated ginger
• 300 – 600 grams of fresh vegetables (for example carrot, spinach, kale, zucchini; according to your diet)
• More water if necessary
• Fresh coriander leaves, chopped

Preparation

Wash the rice and mung beans until the water is clear. Heat 1 tbsp of ghee on medium heat and add 1 tsp of cumin seed and the asafetida. Simmer until slightly brown. Add the rice and mung beans. Add 1.3 liters of water and bring to the boil. Allow to boil gently for 45 minutes while stirring regularly. Check after 30 minutes and add water if needed. Heat 2 tbsp of ghee in a small pan and add coriander, cardamom, pepper corns and bay leaf. Allow top simmer for 2-3 minutes at low heat. Add the rest of the spices and the onion (and garlic at wish). Put the mixture in a blender (or use hand blender), add a little water (100 ml) and mix well. Add the mixture to the rice and the mung beans. Rinse the bowl with ½ liter of water add this to the khitchari as well. Add the vegetables and allow to cook until soft. You can create your own preferred consistency by adding more water (making a thick soup), less for a firm but creamy khitchari or even less for a drier variety. Always make sure that your khitchari doesn’t burn and stir regularly. Add fresh coriander leaves before serving.

This article was originally published by the CD from Sri Sri Tattva Eu (https://www.srisriayurveda.eu/) and is reposted here with their permission

Disclaimer

The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional. Check with your doctor before taking herbs, herbal food supplements or using essential oils.