A perfect healing detox khichdi which doesn’t let you compromise on the flavors.
1/2 cup split green moong beans
1/2 cup long grain rice (organic preferred)
2 tablespoons lemon juice/whey (any acidic medium)
1 teaspoon Himalayan rock salt /sea salt
1 tablespoon + 2 teaspoons ghee / 1 tbsp coconut oil/ 1 tbsp cold pressed sunflower oil)
4-6 black pepper corns
2 bay leaves
2 teaspoons chopped ginger
2 teaspoons cumin seeds
2 tablespoon desiccated coconut /fresh grated coconut
1 cup chopped cilantro (coriander leaves)
1/2 teaspoon turmeric powder
1/4 teaspoon asafetida (hing)
Process : A night before wash the beans and rice and soak them in 4 cups of filtered water in a ceramic or glass bowl . Add the lemon juice in it and cover with a lid keeping near a warm place. The maximum soaking time required is 6-7 hours.
Next day drain the water and give one rinse to the mixture of beans and basmati. Strain the water in a way that you don’t lose the outer skin of beans.
Take an earthen /ceramic/ stainless pot. If using earthen pot or ceramic make sure to use a heat diffuser for electric cook top.
Keeping heat on low (for gas stove) and medium for electric cook top add the ghee. Let the ghee melt and one by one add the spices. Gently saute them in the oil until you they start releasing their aroma. Add the beans and rice and coat them by stirring for a minute with the spices. Add the ginger, cilantro and coconut to it and mix well. Then add the turmeric, hing and salt and give another mix. Add around 3 cups of water making sure it cover the grains and beans completely. Cover with a lid and cook for nearly 15-20 minutes on low heat (gas stove) / medium heat (electric cooktop).
Turn off the stove and let it sit for another 5 minutes.
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