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As per Ayurveda, Khichdi is considered a vital food for restoring balance to body and mind. Khichdi is frequently used in Ayurvedic cleansing therapy because of its ease of digestion and assimilation. This is especially good during the transition of the seasons. It’s a Tridoshic recipe , meaning it balances all the three doshas.
Ingredients in the meal kit:
Basmati rice, lentils, spices used in the recipe. This meal kit can make khichdi for 4-6 people depending on the serving size. It’s best practice to consume khichdi right away as it will become hard when refrigerated. You will have to add some water when you reheat it the next day to adjust the consistency.
Additional ingredients you’ll need:
- 3-4 cups water ( see recipe notes too )*
1 tsp salt ( or as per taste)* - 1/3 cup green peas
- 1/3 cup finely diced carrots
- 1/3 cup broccoli
For Tempering : 1 Tbsp butter/ ghee or any cooking oil
1 teaspoon freshly-grated ginger
Preparation
1. Rinse the lentils and rice mix from the packet with water. Soak them in hot water for 30 minutes if pressure cooking or an hour if not pressure cooking. This reduces the cooking time especially if you are cooking in a sauce pan.
2. In a sauce pan , heat the ghee or oil on medium heat ; add the spice mix. Cook spices for 10 seconds on medium heat. This releases their aroma. Add ginger and sauté for 15 seconds. Throw in all the vegetables and mix well. If using instant pot , use the saute function .
3. Drain the water from lentils and rice and add the presoaked lentils and rice to the prepared spice mix. Saute the grains for 4 minutes on medium heat. This helps to roast the grains for added flavor.
4. In a saucepan it will take longer to cook, so you will also need extra water. Start with 5 cups of water and cook on medium heat for 30 – 40 minutes. Keep stirring every 3-4 minutes. Cooking time is usually between 30-40 minutes, depending on the altitude as well the heat level – gas or electric burner. You can never go wrong with this dish as it’s easy to check the doneness of the rice and lentils. Check if the grains are done, add more water if needed. Depending on the type of consistency you want, you may want to add extra water.
5. When ready , the rice and dal should have broken down and look slightly creamy. Check for salt, and add fresh black pepper. Mix well and serve hot.
Instant Pot Version: On saute mode, do steps 2 and 3. Add salt and 3 cups of water for mushy consistency and 4 cups for porridge-like consistency. Cook on high pressure for 3 minutes. Let the pressure release naturally. Once all the pressure has released, open the lid and mix well. Adjust the consistency by adding more water if needed.
Serving Suggestions:
Enjoy it as such or with some pickle or plain yogurt or cucumber slices. Traditionally, it’s always topped with a teaspoon of ghee/butter before serving.
- The consistency of khichdi is a personal preference.
- To reheat just add a little water and heat it.
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