Just heard this Ayurvedic proverb and thought I would share it with you.
“When the diet is wrong, medicine has no effect – and when the diet is right, medicine is not needed.”
Pin this up on your wall, friends. It’s true and helps you to keep away from allergies and dreadful symptoms. Let me give you a simple recipe for Khichadi.
Note : You can get Moong Dal or Bengal Gram from any Indian Grocery Store.
- 1 1/2 cups Basmati rice, washed, soaked in water for 1/2 hour and drained
- 1/2 cup Bengal Gram Dal(Green Lentils also called Moong Dal), washed, soaked in water for 1/2 hour and drained. Soak the Dal and rice ahead time and then get all the other ingredients together.
- 5 teaspoons butter or oil
- 1 medium-sized onion, finely chopped
- 2 to 3 Whole Cloves
- 6 peppercorns
- 1/4 th teaspoon Black pepper powder
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon turmeric
- 3 cups boiling or hot water
1 teaspoon of ghee (Clarified Butter)
Fresh coriander leaves
In a large saucepan, melt the butter or oil over moderate heat. When the foam subsides for the butter, add the cloves, peppercorns, black pepper powder and bay leaf add the onion and fry, stirring occasionally, for 4 minutes. Continue sautéing, stirring occasionally, for 3 minutes or until the onion is soft and translucent but not brown.
Add rice, moong daal, salt and turmeric. Stir and toss the mixture gently. Reduce the heat to moderately low and stir gently for a minute. Pour in the boiling water and stir once. Cover the pan, reduce the heat to low and cook for 15 to 20 minutes, or until the rice and Moong daal are cooked and tender and all the water has been absorbed. Remove the pan from the heat. Many people like to cook this in a pressure cooker or a rice cooker. Serve at once. Garnish with 1 teaspoon of ghee and fresh chopped coriander leaves.
This Khichadi is light and should be taken at dinner , especially recommended for alleviating Pitta disorders.