Today I want to give you the recipe for a healthy, light dish which is easy to cook and easy to digest! It is Khichadi, a mixture of lentils and rice, prepared with green peas and carrots. We often give this to participants of our Ayurveda Yoga Holiday when they have issues with their digestion and have to eat light for dinner. In this recipe, we will use fresh ginger and turmeric powder. If you can get fresh turmeric, using that like the ginger will be even better! And if you cannot get fresh ginger, you can replace that with ginger powder.
Khichadi – Nutritious Mixture of Lentils and Rice with some Vegetables
Quickly make a light, healthy and tasty dish which gives your body everything it needs!
How long does it take to prepare this Khichadi?
Preparation Time:
Cooking Time:
Total Time:
Ingredients
100 g Split Moong Beans
60 g Rice
50 g Green Peas
50 g Carrots
2 l Water
1 tbsp Vegetable Oil
1 tsp Cumin Seeds
1/2 tsp Turmeric
1 tsp freshly chopped Ginger
Salt according to taste
How to prepare this Khichadi
You can place both, the moong beans and the rice together in a sieve. Wash them well and then put them in a bowl. Add the water and let it soak. In the meantime you can wash and peel the carrots as well as peel the ginger – and turmeric if you have it fresh – and cut both in very small pieces.
When you are done with these preparations, put a pot on the stove and heat up the oil in it. When it is hot, add the cumin and stir. Add the fresh ginger and fresh turmeric. If you have turmeric powder, don’t add it at this point. Stir while frying the vegetables. Once they are roasted and have changed colour, you can add carrots and green peas into the pot. Stir them once, so that they mix well into the spices. Add salt and stir again. Stir from time to time during the next three minutes.
After three minutes, you can add water, rice and lentils. On top, you add turmeric powder, if you use that. Stir it all well and then place a lid onto the pot. Bring the water to a boil and, once it is boiling, turn the heat down to medium. Simply let it cook now – you can prepare other parts of your meal!
After about ten minutes, you can have a look into your pot. The mixture has got thicker already. If the water is about half of how much it was before, turn the heat low, cover it again and let it cook. The longer you cook it on low heat, the tastier your Khichadi will be!
It depends a bit on your water and the heat but after approximate another ten minutes, the moong beans will have dissolved in the water and the carrots and peas will be cooked well – your Khichadi is ready! If you like it thicker, you can cook it even longer!
Enjoy!
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