Khichadi (Mishmash) is a part of the Ayurvedic cleansing diet. Khichadi can be made from a combination of the various lentils, rice, vegetables, spices, and herbs. Khichadi is easy to digest, cures abdominal disorders, nutritious, and balances all the doshas.
Khichadi For Vatta
Ingredients:
- 3/4 cup basmati rice
- 3/4 cup green split moong dal
- 3 tbsp ghee
- 1/4 tbsp asafoetida
- 1 tsp turmeric
- 1 ½ tsp chili or paprika powder
- 1/2 tsp salt
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp chopped garlic
- 1/2 cup chopped onions
- 1 ½ cup green beans, carrots, radish, beets mix
- 1/2 cup sliced almonds
- 4 ½ cup water
Method:
In a pan, Slightly heat ghee and add mustard seeds, cumin seeds, onions, ginger, and garlic. Sautee for a minute, then add all the spices and stir the mixture. Add water and bring it to boil. Add mixed vegetables, rice, and green split moong dal. Stir and let it cook for up to 20 minutes on a medium flame. Add more water if needed. Garnish with sliced almonds and serve.
Khichadi For Pitta
Method:
In a pan, Slightly heat ghee and add mustard seeds, cumin seeds, fennel seeds. Sautee for a minute, then add all the spices and stir the mixture. Add water and bring it to boil. Add mixed vegetables, rice, and masoor dal. Stir and let it cook for up to 20 minutes on a medium flame. Add more water if needed. Garnish with grated coconut, pumpkin seeds, cilantro, and serve.
Ingredients:
- 3/4 cup basmati rice
- 3/4 cup masoor dal
- 3 tbsp ghee
- 1/4 tbsp asafoetida
- 1 tsp turmeric
- 1 ½ tsp black pepper
- 1/2 tsp salt
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp fennel seeds (Note: For Kapha, avoid fennel seeds. Instead use grated ginger)
- 1/2 tsp cinnamon powder
- 1 tsp grated ginger
- 1/2 tsp chopped garlic
- 2 cups potatoes, cauliflower, radish, broccoli, spinach, and zucchini
- 1/2 cup grated coconut, pumpkin seeds, and chopped cilantro
- 5 cups water
Khichadi For Pitta And Kapha
Ingredients:
- 3/4 cup basmati rice
- 3/4 cup masoor dal
- 3 tbsp ghee
- 1/4 tbsp asafoetida
- 1 tsp turmeric
- 1 ½ tsp black pepper
- 1/2 tsp salt
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1/2 tsp cinnamon powder
- 1 tsp grated ginger
- 1/2 tsp chopped garlic
- 2 cups potatoes, cauliflower, radish, broccoli, spinach, and zucchini(Note: Avoid zucchini for Kapha, replace it with eggplant)
- 1/2 cup grated coconut, pumpkin seeds, and chopped cilantro (Note: For Kapha, avoid coconut and cilantro)
- 4 ½ cup water
Method:
In a pan, Slightly heat ghee and add mustard seeds, cumin seeds, fennel seeds. Sautee for a minute, then add all the spices and stir the mixture. Add water and bring it to boil. Add mixed vegetables, rice, and masoor dal. Stir and let it cook for up to 20 minutes on a medium flame. Add more water if needed. Garnish with grated coconut, pumpkin seeds, cilantro, and serve.