Khichdi in a Rice Cooker | Khichdi - India’s comfort food
Khichdi - India’s comfort food
- It is eaten when one needs some comfort food or wants to eat a light yet filling meal, or when one is sick or has an upset stomach.
- Khichdi is supposed to be an easily digestible meal and therefore brown rice is not used.
- Households throughout India make Khichdi and the taste and style of cooking differ in various regions depending on the way it is prepared, and ingredients used.
- A basic Khichdi is made from white basmati rice, yellow or green split moong dal, spices and topped with ghee.
- All these heal and soothe our digestive system.
- There are many different spellings for Khichdi such as khichari, khichadi, khichdee, and khichadi.
Khichdi is more than just a comfort food:
- Moong beans & Lentils when cooked with rice make it a complete protein.
- A “complete protein” contains all nine essential amino acids. Moong beans supply a higher proportion of protein than any other plant food and are rich in amino acids but are lacking in two essential amino acids. A grain such as Basmati rice can act as complementary protein for Moong beans. It contains the cysteine and methionine amino acids that Moong beans lack, and provide the lysine amino acid that grains do not contain enough of.
- Mung beans have a low glycemic index of only 25 and contain nutrients that aid in regulating blood sugar levels. Basmati rice with a glycemic index of 52 is the lowest of all white rice types, which means once digested it releases its energy slowly keeping blood sugar levels more stable,
Basmati rice holds a kind of carbohydrate identified as resistant starch. This has a prebiotic influence in the bowel which can help increase the amount of ‘friendly’ bacteria. This protects the digestive tract, keeps it healthy and increases the immunity in our body.
- Moong beans are a good source of dietary fiber, vitamin C, calcium, magnesium, phosphorus and potassium.
- Freshly cooked Khichdi eaten with pure ghee provides the right amount of macro-nutrients, complex carbohydrate, protein and fat.
- Adding vegetables to it makes it a complete meal.
Khichdi in a Rice Cooker - A nurturing Ayurvedic dish
My rice cooker is a Stainless Steel Rice Cooker Model ME81 - by Miracle Exclusives - Link http://amzn.to/2AXEBOA
1 cup Basmati rice (rinse and soak for about 10 minutes) (Can soak with Dal)
My favorite is Lundberg Organic California White Basmati Rice, 32 Ounce - Link http://amzn.to/2mBOCfc
- 2/3 cup Moong Dal (rinse and soak for about 10 minutes) (Can soak with Rice)
My favorite is Banyan Botanicals Yellow Mung Dal - USDA Organic - Non GMO - Link http://amzn.to/2mvznUO
- 3 ¾ cups water (may vary from 3 ½ cups to 4 depends on your texture preference)
- Himalayan pink salt or Bragg Liquid Aminos
- Vegetables of your choice (for example Brussel sprouts)
- Spices, my favorite is Banyan Botanicals Kitchdi Spice Mix - 97% Organic - Ayurvedic Spices to Stimulate Digestion - Link http://amzn.to/2Fy24JB. Or use a Vata, Pitta or Kapha Spice churna
- Ume Plum Vinegar (optional)
- Chopped fresh cilantro (optional)
Step one: Add the following ingredients to your rice cooker
- Add the rice, lentils and water to your rice cooker
- 1 teaspoon ghee
- 1 ½ tablespoon spice churna (less or more to your taste) of Vata, Pitta or Kapha spice churna depending on the season
- Himalayan pink salt or Bragg Liquid Aminos (to your taste)
- If your rice cooker has a steaming tray add the vegetables to the tray, if not steam separately
Step two: When your rice cooker stops the khichdi is done cooking
- Put the vegetables in a bowl add 1 tablespoon of ghee and about 5 drops Ume Plum Vinegar
- Mix the vegetables into the Khichdi
- Serve topped with a little ghee and garnish with chopped cilantro
- Garnish with toasted unsweetened coconut shreds or chopped toasted almonds or cashews
- Stir in a small amount of coconut milk
Note: Monique McDonell is an Amazon Affiliate member.