The Khichadi Detox Bowl

Growing up, my mom would often make us Khichadi (kich-ah-ree), one of my favorite comfort foods. This simple mix of lentils, rice, vegetables and Indian spices was fed to us to bring us to health but little did I know that khichadi has many nourishing and cleansing benefits. It is considered one of the most healing meals in Ayurveda, because it balances all three doshas. Khichadi pulls toxins from your body, is high in protein and is extremely healing to your digestive tract and intestinal mucosa. Khichadi recipes vary depending on the region. Below is one of my favorite recipes. I enjoy it most with a spoon of ghee, yogurt and papadum. 

Serving size: 4 servings

Ingredients: 

• ½ cup diced onion
• 1 ½  tbsp olive oil or coconut oil
• 1 tbsp grated ginger
• 1 tbsp chopped garlic
• 1 tsp whole mustard seeds
• ½ tsp turmeric
• ½  tsp cumin
• ½  tsp coriander
• 1 tsp curry powder
• 1 small dried red chili pepper, crumbled (or half for less spicy)
• ¾ tsp kosher salt
• ¼ cup split mung beans or whole mung beans soaked over night
• ½ cup brown or white basmati rice
• 2 ½ cup water
• 2 cups chopped vegetables ( like carrot, pees, celery, cauliflower, broccoli)
• 2 tbsp chopped cilantro
• squeeze lemon or lime
• 1 diced tomato
• spoon of ghee

Directions: 

• In a medium pot, sauté onion in oil over medium high heat for 2-3 minutes.
• Reduce heat to medium add ginger and garlic, and sauté a few minutes, until golden brown.
• Add spices, pepper, salt and  stirring, toast for a few more minutes.
• Add soaked mung beans and rice.
• Add water and 2 cups chopped veggies 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, mix with ghee and top with fresh diced tomato and fresh cilantro and a pinch of salt and pepper, and a squeeze of lemon or lime.