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What’s Khichdi? How’s it made? Why’s it One of the Most Detoxifying Foods?

What’s Khichdi? How’s it made? Why’s it One of the Most Detoxifying Foods?

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What's Khichdi? How's it made? Why's it One of the Most Detoxifying Foods?

The last time I made this recipe.

(OrganicJar) What is Khichdi? In order to find out we have to back up a bit. Over the last several months I’ve been experimenting with Ayurvedic cooking – an ancient traditional Hindu system of medicine which uses diet, herbal treatment, and yogic breathing. It’s considered by many scholars to be the oldest healing science and holistic approach to health that’s designed to help people live long, healthy, and well-balanced lives. The term Ayurveda itself is taken from the Sanskrit words ayus, meaning life or lifespan, and veda, meaning knowledge. (I’ll be writing more about Ayurveda so sign-up for our newsletter if you want to learn more.)

The Ayurveda Approach

The philosophical foundation of Ayurveda is that creation expresses itself through the five elements: space, air, fire, water and earth. These elements manifest in the body as the three governing principles called doshas: vata, pitta and kapha. Everyone has all three of these doshas to varying degrees, although one and sometimes two tend to be predominant and the other(s) secondary.

One of the main goals of Ayurveda is to maintain optimal health as well as support the bodies healing process by helping the body eliminate toxins and reestablish constitutional balance. To achieve this, Ayurveda emphasizes the importance of proper nutrition through proper food choices, food combining and cooking methods, as well as herbal nutrition, all based on the specific needs of the individual and any current imbalance of the doshas.

Okay, so what is Khichdi?


Khichdi – Your Body’s Reset Button

Khichdi is a delicious traditional Ayurvedic dish that’s known for its ability to detox the body and balance all three doshas: vata, pitta, and kapha. My Ayurvedic teacher explained it as a recipe that resets your body. I have to admit I was a little skeptical at first that it would detox my body and even more skeptical that I would feel any different. It’s funny how we don’t give any credit to traditions that have been used and passed down for thousands of years, but the reason I’m writing this article is because it truly did detox my body. I felt this ‘reset button’ so intensely that I had to share this recipe with all of you.

Khichdi – The Recipe

This recipe came from a friend of mine and it’s been passed down through generations. I hope you enjoy it and would love you to post photos of your khichdi on our Facebook Page!

INGREDIENTS:

Mung Beans (sprouted) …………. 1 Cup  (removes toxins, pesticides & insecticides, from the body)
Brown Rice (sprouted) …………… 1 Cup (you can also use basmati rice)
Ghee/Coconut Oil or Olive Oil …… 2 TB
Turmeric (fresh) …………………… 1 TB  (you can use powdered)
Cumin ……………………………… 1 TB
Fennel ……………………………… 1 TB
Mustard Seed …………………….. 1 TB
Coriander ………………………….. 1 TB
Crystal Sea Salt ………………….. 1 tsp
Cayenne …………………………… 1/4 tsp
Garlic ………………………………. 5 cloves
Onion ………………………………. 1 half
Ginger ……………………………… 1 nib  (I usually add 3 nibs. I love ginger)
Vegetables: ……………………….. Chopped
Carrots, Red Cabbage, Kale, Broccoli, etc  (I’ve also added Spinach and Sweet potatoes)

INSTRUCTIONS:

  1. Measure out mung beans and soak overnight. If you use sprouted mung beans you can skip this step.
  2. In a large pot (I’ll refer to this as the mixture) add mung beans, brown rice, sea salt, chopped ginger to 6 cups of boiling water.
  3. Add Ghee to a skillet and brown: cumin, fennel, mustard seed, and coriander until the seeds finish popping. Don’t burn
  4. Add ingredients from the skillet and turmeric to the mixture.
  5. Add Ghee to skillet and brown the onion and garlic. Then add it to the mixture.
  6. Add chopped vegetables to the mixture.
  7. Cover and simmer on low for 45 minutes to 1 hour.
  8. Stir periodically and you may need to add more water.
  9. Enjoy! It’s even better as left overs in the following days.

Download Recipe:


[contact-form-7 id="3016" "DOWNLOAD - Khichdi Recipe - CLICK HERE"]

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  1. How often should I eat this and how much?

  2. There’s no limit. I make this dish once a week or so and eat as much as I want. You’ll love it. In fact, I’m going to make it tonight.

  3. Is this written by you, jainita? Well written and very informative. I have grown up on this food an dam still active and alive.

  4. I eat it every week.

  5. http://organicjar.com/2011/2933/ Khichdi recipe?

  6. Thanks for the recipe. Actually you have included some more ingredients than I generally use in Khichdi and generally go for it in weekends.

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