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Khichari Recipe

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This recipe for Khichari, by , is from The Ultimate Black Belt Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Mariotti
Added: Friday, February 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1C organic white or brown basmati rice
1/2C organic split mung dal or whole mung beans
6C water
1/4t turmeric
pinch of asfoetida (hing)
1C diced vegetables (organic)
11/4t natural sea salt or himalayan salt
2T Ghee (light oil such as olive can be substituted)
other spices (cayenne, black pepper, ginger)

Directions:
Directions:
Soak the rice and dal for 24 hours, or at least overnight. Bring to a boil in 5 cups of water: rice, dal, turmeric, and hing. Cook uncovered over medium heat until all of the water is absorbed (about 1/2 hour). In a skillet, saute the vegetables with ghee and spices. Add vegetables and salt to the rice and dal. Let sit uncovered over low heat another 5 minutes.

Optional: Serve with organic whole milk yogurt (cow or goat)

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
40 - 60 minutes after the soaking
Personal Notes:
Personal Notes:
This is another ayurvedic recipe designed to balance all doshas (types). Khichari is an Ayurvedic wonderfood. Both purifying and rejuvenative, it is excellent for correcting digestive disturbances, and can be used as mono-diet during a purification program without creating the weakness and spaciness possible during a lighter fast. This recipe came to me from the Grass Valley healing center and Jacob Griscom.

 

 

 

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