Simple Khichari
by Divya Alter
Serves: 4 Soak: 30 to 60 minutes Prep: 10 minutes Cook: about 40 minutes
Gluten Free, Dairy-Free option
If you are looking for healthy comfort food, khichari is your answer. This creamy, light, and
soothing one-pot meal is the Ayurveda superstar—easy to make, inexpensive, delicious, and
with so many health benefits. It is not only nourishing but also cleansing and helps reset your
digestive system and recover from illness or fatigue. You can do a khichari “cleanse,” eating
nothing but khichari for three to five days, as a way to detox your body and mind. Whether
you’re trying to lighten your body up or you need to prepare a complete meal in 40 minutes,
khichari is there for you, any day of the year.
This recipe was published twice in Bon Appetit’s Healthy-ish magazine. It goes well with
Cilantro-Cashew Chutney.
Ingredients
● ¼ cup yellow split mung dal
● ¼ cup red lentils
● ¼ cup white basmati rice
● ¼ cup white quinoa
● 2 tablespoons cultured ghee or olive oil
● ½ teaspoon ground turmeric
● 6 fresh curry leaves or 2 dried cassia leaves
● 1 tablespoon minced fresh ginger
● 1 small green Thai chile, seeded and minced (optional)
● 1 teaspoon ground fennel
● 2 teaspoons salt, or to taste
● 2 cups diced vegetables: carrots, zucchini, green beans, broccoli, daikon radish,
asparagus, to name a few
● 2 handfuls chopped spinach, kale, chard, or arugula
Garnishes:
● 1 tablespoon olive oil or cultured ghee
● A few cracks of coarse black pepper
● Fresh cilantro leaves or chopped fresh basil leaves
● A slice of lime per person
For Fiery Digestion : Replace the ghee with coconut oil. Reduce the fresh ginger to 1 teaspoon
and omit the green Thai chile. Add 1 teaspoon ground coriander in Step 2.
For Earthy Digestion : Reduce the cooking ghee to 1 teaspoon and the garnishing olive oil 1
teaspoon. Add 1 more green Thai chile. Substitute ¼ cup more quinoa for the basmati rice.
1. Rinse the mung dal and red lentils together and soak them in water for 30 to 60 minutes.
Drain well. Wash and drain the rice and quinoa. (You could do this step way ahead of time
and refrigerate the ingredients for next-day cooking.)
2. Heat 1 tablespoon of the ghee in a heavy 4-quart saucepan over low heat. Add the turmeric
and toast for 10 seconds, then add the curry leaves, ginger, and chile and continue to toast
until they crisp up, about 30 seconds. Add the lentils, rice, and quinoa and stir frequently
until the moisture of the lentils and grains dries up, about 5 minutes. Add the ground
fennel, salt, vegetables, and 5 cups water. (Add quick-cooking vegetables such as zucchini,
asparagus, or leafy greens 20 minutes into the cooking.) Bring to a full boil, reduce the heat
to low, cover, and simmer, stirring occasionally, for about 30 minutes, until the lentils begin
to dissolve, the rice is soft, and the vegetables are cooked. If the khichari dries out too much
and begins to stick to the bottom of the pot, add more hot water; you’re looking for a
creamy, moist consistency.
3. Turn off the heat and fold in the leafy greens, olive oil, and black pepper.
4. Garnish each bowl with fresh cilantro or basil leaves. Serve hot with a slice of lime on the
side.
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