Khichadi is the basis of Indian cuisine. In Ayurveda, it is the main healing, balancing and detoxifying dish. It has very beneficial effects on the digestive organs. It is based on spices, Basmati rice, Mungo beans (or lentils) and vegetables.
recipe,photo-recipe,white basmati rice,red lentil,Vegetable soup,Indian cuisine,Vegetarian recipes,Gluten-Free
No. of servings
almonds 4 tbsp
Pour hot water over the almonds, let it rest for a while, strain the water ...
... and peel the almonds. Chop coarsely.
red onion 0.5 cup
Clean and cut the onion coarsely (you can use leeks, which is according to Ayurveda more suitable). A 500 ml mug is used in the recipe. For a smaller number of portions, choose a smaller mug.
carrots 0.75 cup
Clean, wash the carrots and cut into wheels. Use the types of vegetables according to taste, you can change them when cooking another Kichadi.
potatoes 0.75 cup
Peel the potatoes, wash and cut into cubes.
zucchini 1.5 cup
Wash the zucchini and cut into cubes.
white basmati rice 0.75 cup
... and wash it under running water.
red lentil 0.75 cup
Prepare red lentils (or peeled Mungo beans). Rinse on a sieve under running water.
unsalted butter 1.75 oz (50 g) • Roman caraway spice 1.5 tsp • black mustard seed 1.5 tsp • spice turmeric 1.5 tsp • ground coriander spice 0.5 tsp • ground ginger 0.5 tsp • ground cinnamon 0.25 tsp • ground black pepper 0.5 tsp
Kichadi is cooked in one pot in which you melt the butter (it is best to use ghee butter). Fry the spices briefly. The amount and types of spices can be varied according to taste, according to the seasons, but also according to the suitability for a certain dosha (physical and mental type according to Ayurveda).
pumpkin seeds without shell 4 tbsp
Add almonds and pumpkin seeds, mix ...
... and add the onion (leek). Fry for a while,
... add rice, lentils ...
imalayan salt 1.5 tsp
... and carrots with potatoes. Salt.
water 6 cups
Add boiled boiling water and mix. Cook slowly for 10-15 minutes.
And cook for another 10 minutes. Add water as needed. Stir so that the thickening soup does not burn. The soup has a thick sauce consistency, by adding more water during cooking you get a thinner soup.
The soup contains a large amount of protein, vitamins and minerals. Its preparation has a number of variations, which differ from each other by adding different types of seeds, spices and vegetables (as already mentioned in the individual steps of the recipe). If cooked without legumes, you get risotto. It is served as a main dish but also as a side dish. It can be eaten for breakfast, lunch or dinner. It is recommended to eat it 3-4 times a week. It is very suitable for relieving the body during illness, in convalescence, but also for consumption during the diet.
|Roman caraway spice||1.5||tsp||1.5||teaspoon|
|black mustard seed||1.5||tsp||1.5||teaspoon|
|ground black pepper||0.5||tsp||½||teaspoon|
|ground coriander spice||0.5||tsp||½||teaspoon|
|pumpkin seeds without shell||4||tbsp||4||tablespoon|
|white basmati rice||0.75||cup||¾||cup|