A simple cleansing recipe for Khichdi ( or Khichuri) -an Indian, comfort food from the Ayurvedic tradition that helps sooth and heal the body.
Ingredients
1/2 cup
Yellow onion
(diced)
1 1/2 tbsp
Olive Oil, Extra Virgin
(or coconut oil)
1 tbsp minced
Ginger root
(or grated)
1 tbsp
Garlic
(chopped or grated)
1 tsp
Mustard seeds
(whole)
1 tsp
Turmeric, ground
1/2 tsp
Cumin
1/2 tsp
Coriander, ground
1/2 tsp
Curry powder
(more to taste)
1 pepper(s)
Red chili pepper (also chile or chilli)
((or half for less spicy))
3/4 tsp
Salt
(kosher)
1/4 cup
Mung beans, raw
(split mung; or whole mung; soaked over night.)
2 1/2 cup
Water
2 cup
Broccoli, raw
(chopped)
3 large stalk(s)
Celery
(chopped)
1/2 cup
Cilantro (coriander)
(chopped; or Italian parsley)
1/2 whole lemon(s)
Lemon juice
(or lime)
1 medium
Tomato
(diced)
Instructions
In a medium pot, saute onion and celery in oil over medium-high heat for 2-3 minutes. Reduce heat to medium add ginger and garlic, and saute a few minutes, until golden and fragrant.
Add spices, pepper, salt and stirring, toast for a few more minutes. Add soaked mung beans Add water and 2 cups chopped broccoli, bring to a good boil. Cover. Turn heat to low, and let simmer for 20 minutes. Check for doneness.
Continue cooking for 5 to 10 more minutes if necessary. Some rice takes longer, and if you do not pre-soak your whole mung beans, you will need to add more water, which will change the recipe proportions and flavor...so try to soak if possible.
Once it is done, spoon into bowls, top with fresh diced tomato and fresh cilantro or parsley and a pinch of salt and pepper, and a squeeze of lemon or lime. Drizzle with more extra virgin olive oil and serve.
Notes:
This can also be made in the slow cooker, just be sure to complete step 1 to achieve the same flavour of browning and toasting the spices.
