KHICHADI AND GHEE - RECIPES

Mar 08, 2015

by ANN HOLADAY | in AYURVEDA AND FOOD AS MEDICINE


Digestive Khichadi  Good for all seasons

This is a common ayurvedic dish and can be made in many different ways, with different grains and different legumes. The combination of rice and beans makes this a whole protein food, made with the digestive spices and vegetables it is a complete staple meal, easy to make and and can be made for a couple of days in advance. It can be made in a slow cooker or on the stove top and is ideal for people living alone or working to have a well-balanced meal on the run. It can be made with vegetables cooked in the khichardi or on the side. If it is to be reheated it is better not to cook the vegetables in it. When reheated add a little extra ghee to revitalize it.  

 


Mung beans either split or whole are the best to use if you can find them because they are easier to digest and therefore vata pacifying. Legumes are gas producing, which is why mung is better and why digestive spices are important.

 

Rice  Basmati rice is the best and brown basmati rice is even better as this will not be refined and will have the nutrients. 

 

Vegetables, 

In this recipe any seasonal vegetables can be used cooked in ghee with a little salt maybe some garlic and a little turmeric for taste. This is an excellent way to have dark green leafy vegetables such a collard greens, spinach etc. I prefer to cook the vegetables separately and add them to the khichardi or have them on the side. 

 

Nightshades are not recommended (tomatoes, peppers, potatoes, eggplant) 

 

 

INGREDIENTS

Whole mung Beans or split mung beans (washed and drained) - ½ cup

 Basmati rice (washed and drained) - ½ cup

 6 cups of water

 

Spices

 Cumin powder or seeds - ½ tsp

 Bay leaves – 3

 Coriander powder or seeds - 1 tsp

 Turmeric powder - ½ tsp

 Sea or mineral salt - ½ tsp

 Fresh ginger root - 1 tsp, grated

 Oregano 1 tsp

 Cumin, Coriander seeds can be cooked in ghee until they pop.

 

Fresh cilantro can be added. 


METHOD

Add spices and bring to boil

Add 2 TBS ghee to the mixture and cook down to a soft mixture. 

Add cooked vegetables  if desired at the end. Only use TBS of ghee in all. 

 

JIVA Institute - Dr Partap Chauhan  

 


GHEE

 

Ghee is simply clarified butter and is the best oil to cook with and to add to soups. At least one tsp of ghee per day is good for health. Ghee can tolerate high temperatures in cooking, it does not need to be refrigerated and actually improved with age, unlike oils which deteriorate. Ghee is very good for the digestive fire and is beneficial for all doshas. Too much ghee can be aggravating for kapha and may increase cholesterol, but   if included into a health diet without artificial additives will increase HDL. Ghee has the property of penetrating deep into the tissues, nourishing and purifying them and is used in ayurvedic detoxification. 

 

A very heavy bottomed pot is necessary, cast iron is the best. Unsalted organic butter is to be used and several pounds can be made at the same time. Heat the butter on the very lowest heat stirring occasionally until it stops bubbling, this is when the water is boiled off. At this stage the ghee must be watched carefully because it can burn very quickly. Milk solids will be at the bottom of the pan and there will be solid material floating on top when this starts to go crisp and the ghee turns a golden brown it is ready. It can burn easily at this stage.

Allow to cool for about ten minutes and filter through a fine sieve, save in a screw-top jar. 

The material sieved off has medicinal qualities (dogs love it) 


According To Ayurveda & Yoga - Ann Holaday 

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