Millet khichdi is the easiest one-pot meal and will become an essential part of your healthy menu. For colder days, in collaboration with Health Guardian, Vzajemna, we recommend this aromatic Indian khichdi (pronounced kich-dee).
Khichdi was the first dish I learned to make on my trip to India. This well-known Ayurvedic stew could even be described as healing! In India, it is considered a light and wholesome meal, served to both the young and people who are unwell. Traditionally, it is made with mung dal beans and rice, but you can also use red lentils and millet instead.
Spring is a time for the liver and is perfect for cleansing. Mung beans and this combination of spices give it excellent support—and help chase away spring fatigue! Khichdi is recommended three times a day because it is a light, nourishing meal that can be enjoyed at any time of day.
Ingredients
Khichdi
- 1 cup / 100 g mung beans or red lentils
- 1 cup / 100 g millet
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 piece fresh ginger, grated
- 1 tsp ground turmeric
- 2 bay leaves
- a pinch of asafoetida (optional, if you have it in your pantry)
- a pinch of curry leaves (optional, if you have them in your pantry)
Instructions
Millet Khichdi
- Rinse the millet and lentils—or mung beans if you have them available (you can find them here in Slovenia).
- Add ghee or coconut oil to a large pot.
- Over medium heat, fry the black mustard seeds, turmeric and cumin. Stir briefly, then add grated fresh ginger and a bay leaf.
- Pour in one litre of water and bring it to the boil.
- Cover and cook over a moderate heat for 20–25 minutes, until the millet and lentils are cooked.
- Add water as needed and season with salt to taste at the end.
- Serve, topped if you like with oven-roasted carrots or sweet potato and Swiss chard.
