Moong dal khichdi is a very basic and healthy food. Every house hold has their own recipe for khichdi. At my home khichdi was made with split moong dal and rice. Khichdi is probably India’s most popular version of the rice dishes. It is eaten when one is sick, has an upset stomach, needs some comfort food or wants to eat light yet filling. Every household makes khichdi and the taste and style of cooking may differ depending on the way it is prepared and ingredients used. But a basic khichdi is usually made from white rice, yellow, green or split moong dal and topped with some ghee. All these heal and soothe our digestive system. But khichdi is more than just a comfort food. It has numerous other benefits for our body.There are a variety of ways to make khichdi. Here is one popular way of making khichdi:
Recipe will serve:
- ½ cup basmati rice
- ½ cup moong dal / green gram lentil husked
- 1 tbsp clarified butter (ghee) / or Olive oil as suitable
- 1 tsp cumin seeds /jeera
- 1/8 tsp asafetida /hing
- 1/2 tsp black pepper powder
- 1tsp salt
- 2 1/2 cups water
Wash and soak the rice and moong dal in about four cups of water for at least 15 minutes. Drain the water and set aside.
Heat the clarified butter in a heavy bottom pan over medium high heat. When ghee or oil is moderately hot, add cumin seeds, when it starts spluttering, add asafetida.
After the asafetida is slightly pink in colour, add soaked and drained rice and dal, salt and water stir.
Let it come to a boil, reduce the heat to low flame, cover and cook for approximately 8-10 minutes.
Turn off the heat and wait for 7-8 minutes before opening the pan.
Mix the khichdi well, dal and rice should be very soft. Serve hot pouring hot butter over the khichdi.
Note: Papdam, pickle, yogurt and are very good accompaniments to the khichdi.
Khichdi – 4 reasons why it is more than just comfort food!
Wholesome meal: Khichdi is a balance of carbohydrate and protein. Moong beans additionally are a good source of dietary fibre, vitamin C, calcium, magnesium, phosphorus and potassium. It has all the 10 essential amino acids, making it a complete protein. Freshly-cooked khichdi eaten with pure cow’s ghee provides the right amount of macro-nutrients, complex carbohydrate, protein and fat. Adding vegetables to it makes it a complete meal.
Gluten-free: People who suffer from gluten sensitivity or celiac disease, cannot process gluten which is storage protein found in certain grains like wheat, rye, barley. But they can opt to eat khichdi on a few days as it packs enough nutrition and yet is light and gluten-free. Many people who aren’t suffering from this disease also opt for gluten-free food as a lifestyle change. They too can eat khichdi.
Balances dosha: This dish can be served any time of the day. It is known for its ability to detoxify the body and balance the three doshas – Vatta, Pitta, Kapha. It is a tridoshic food which has a calming effect on the body and is a staple of an Ayurvedic diet. A delicious and nourishing dish of rice, moong cooked with ghee, salt and haldi (turmeric), adding the balance of basic elements – earth and water for increasing energy and immunity, fire for stimulating digestive enzymes.
Easy to digest: Khichdi is soothing for the intestine and helps in settling an upset stomach when eaten with curd. (Read more benefits of curd). For babies and elderly, it is a hearty meal packed with nutrients and easy to digest as both have slow metabolism and their digestive strength is weak too.