Khichuri is a recipe that features rice prepared with yellow mung beans (or lentils) and a medley of vegetables. In this recipe, we use ghee, a clarified butter made by boiling butter at very low heat. The slow heating causes the milk solids and water to separate; the solids are skimmed off, resulting in ghee that can be stored at room temperature without spoiling.
Nutritional Benefits: Khichuri is a traditional Ayurvedic healing food, often enjoyed during panchakarma cleansing.
This comforting Indian meal is rich in complex carbohydrates, protein, fiber, vitamin C, phosphorus, magnesium, potassium, and calcium, which help soothe an aching stomach, reduce inflammation, and boost immunity. Bring the water to a boil in a large, heavy-bottomed saucepan. Rinse the rice and dal in a fine-mesh colander under cool water, then add the mixture to the boiling water. Lower the heat and simmer until the water is absorbed (about 20-30 minutes). For a soupier consistency, add more water. Once the rice and dal are cooked, remove from heat and set aside. Meanwhile, heat ghee in a saucepan over medium heat and sauté all the spices until fragrant. Pour the spice mixture over the rice and dal, mixing well to incorporate the flavors. Garnish with chopped cilantro and, if desired, a dollop of yogurt before serving. Serve with papadam on the side. For the Variation, see notes below. Consider adding coconut milk and yogurt to enhance the flavor and creaminess of the Khichuri.
Variation:
After sautéing the spices, gradually add vegetables one at a time—starting with carrots, then broccoli, red bell peppers, zucchini, okra, and finally spinach—allowing each to sauté briefly before adding the next.
Cook for about 3 minutes until the vegetables are slightly tender.
Combine the partially cooked vegetables with the cooked rice and dal, and let simmer for an additional 5 minutes over low heat before serving.Khichuri
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Instructions
Nutrition
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