Khichdi, a traditional Indian dish, is celebrated for its simplicity and nutritional value. It typically consists of rice and lentils, often cooked together with a blend of spices, making it a wholesome meal. This versatile dish can be customized with various vegetables and seasonings, appealing to a wide range of palates. Furthermore, khichdi is often regarded as comfort food, frequently served during times of illness or recovery due to its easily digestible nature.
Ingredients –
1/2 cup rice
1/2 cup mung dal
3 cups of water.
2 tablespoon ghee
Half teaspoon turmeric powder,
Half teaspoon red chili powder.
3/4 teaspoon salt or to taste
Method –
Wash mung dal and rice under running water in a strainer.
Soak both in water for at least 30 minutes, make sure that everything is submerged in water.
Once they’re soaked, strain them out.
Take a pot put rice and dal in the pot, add 3 cups of water, add turmeric powder, red chili powder, and salt and 1 tablespoon ghee
Cook on high flame and bring it to boil then turn down the flame to low and cover the pot and cook for 15 more minutes, until there is no water at the bottom of the pot, check the video.
Once done, turn off the stove, and let it sit for additional five or 10 minutes.
After that you can serve it on a plate, put additional ghee and eat with Indian Kiefer or just like that.
It also goes well with Indian pickles, mango pickle, which also adds probiotics.
Rice and mung dal act as prebiotic and Kiefer and Indian homemade pickles without any preservative act as probiotics.
Ghee lines the wall of the colon which makes it less inflamed and improves absorption.
The turmeric is already known as great anti-inflammatory
Chili powder improve appetite, but use it in moderation, not too much or it makes it very spicy and also can cause hyperacidity.
There are many variations of this traditional Khichdi, you can add vegetables of your choice, you can saute all those vegetables and then add rice and dal and water and cook them together, etc. You can experiment.

