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- Ayurvedic Khichdi with Mung Dal and Basmati Rice
Ayurvedic Khichdi with Mung Dal and Basmati Rice
Ingredients
Step by step process
Preparation
- 1
For the Ayurvedic khichdi, rinse the basmati rice and mung dal several times in cold water until it runs almost clear.
TIP:Rinse both rice and legumes in cold water until the water is almost clear. This removes excess starch and impurities, helps them cook more evenly, and results in a finer, less sticky texture.
- 2
Peel the carrot and cut it into small cubes. Slice the zucchini into half-moons. Finely chop the onion.
- 3
Peel and finely grate the ginger. Lightly crush the cardamom with the flat side of a knife to release its aroma.
Cooking
- 4
Heat the ghee in a pot over low heat. Add the cumin seeds and cardamom. Toast them briefly until fragrant.
TIP:Briefly warm whole spices in hot fat over low heat, just until they become fragrant. This releases their essential oils and helps the flavor spread more evenly throughout the dish. Be careful not to burn the spices, or they will turn bitter.
- 5
Stir in the onion and ginger. Saute for about 3 minutes, until the onion turns translucent and starts to brown.
- 6
Add the turmeric, ground coriander, carrot, zucchini, rinsed basmati rice, and mung dal, then mix everything thoroughly together.
- 7
Pour in the measured water and season lightly with salt. Bring it to a boil. Lower the heat to a minimum.
- 8
Cook covered for 25 to 30 minutes, stirring occasionally and adding a little hot water as needed so the khichdi turns creamy.
- 9
Once the basmati rice and mung dal are completely soft and the mixture resembles a thick porridge, take the pot off the heat and let the khichdi rest for 5 minutes.
Serving
- 10
Stir the khichdi and season with a little more salt if needed. Divide it among deep plates or bowls.
- 11
Garnish each serving with chopped cilantro and serve with a lemon wedge that everyone squeezes over just before eating.
More tips:
For an even smoother, more digestible khichdi, peel the zucchini and cook a few minutes longer.
Leftovers will keep in the fridge until the next day. Reheat them with a little hot water before serving, as the khichdi will thicken considerably.
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Topic: Indian Cuisine
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