Ayurveda - Khichari Recipe
In January this year I began training as an Ayurveda practitioner. I have been interested in Ayurveda (the science of living well and the oldest healing system in the world) for many years, and began incorporating many of its principles into my life about 5 years ago.
We sometimes slip when we try and incorporate something new into our lives, that’s normal, but when I really feel like I’ve overdone things (in a bad way!) and I want to get back on track, I have a few days of eating lightly and the khichari recipe below is my main meal. It is tasty, nutritious, easy on the digestive system and filling. It’s a very healthy comfort food! After a few days of khichari, homemade soups and ginger tea I feel great!
This recipe is adapted from Anjum Anand’s ‘Eat Right for Your Body Type’. I have been making it for lunch in recent workshops I have been running and it’s gone down very well. I think this is because participants get a warm healthy lunch, but don’t feel sleepy and bloated going into the afternoon session, as you might after having sandwiches and more ‘traditional’ lunches that you might get on a training day.
It’s also brilliant for students as it’s a great store-cupboard meal which is very cheap and a great way to use left-over vegetables.
Khichari – serves 1 Base:
35g basmati rice, washed well
25g yellow mung lentils, washed well
¼ tsp ground turmeric
1 tsp ghee
Pinch of asafoetida
½ tsp panch phoran (Indian 5 spices)
Salt to taste
Put all the ingredients for the base into a pan, gently bring to the boil and simmer, partially covered, until it is soft (about 30mins). I don’t add all the water in the beginning, I top it up towards the end – it should have the consistency of porridge. Add some vegetables to the porridge after 25 mins of cooking e.g. cauliflower florets, peas.
For the tarka, heat the ghee in a small pan, add asafoetida and let it sizzle for only 5 seconds, then add the panch phoran and cook until it is dark and aromatic, around 20-30 seconds. Pour into the porridge and season to taste. Om shanti, Lisa X