Vata Reducing Khichdi

Ingredients

• 1/3 cup moong dal
• 1/3 cup basmati rice
• 4 cups water or vegetable broth
• 1 tablespoon ghee or olive oil
• 1/2 teaspoon black mustard seed ((optional; supportive for enzymes, gas, bloating))
• 1/2 teaspoon turmeric
• 2 pinches asafetida (hing)
• 1 teaspoon ginger (finely chopped or grated)
• 1/2 teaspoon mineral salt (or to taste)
• 2 tablespoons cilantro (freshly chopped)
• 1/2 lemon freshly squeezed (or to taste)

Instructions

1. 1

   --- for the khichdi ---

2. 2

   Wash the soaked split yellow moong dal until the water runs clear. Wash the rice once.

3. 3

   Combine moong dal, rice, water, and a pinch of salt in a medium saucepan or INSTANT POT.

4. 4

   Saucepan: Bring to a boil, then reduce heat to low, and simmer partially covered until very soft (about 30-40 minutes). Stir occasionally.Instant Pot: Close the lid and select “HIGH PRESSURE.” Set the timer for 10 minutes. Wait 15 minutes after cooking to open the lid. Release remaining pressure and open the lid.

5. 5

   --- for the spice tempering ---

6. 6

   Add ghee or olive oil to small skillet on medium heat. Add mustard seeds first and cook, stirring frequently, until the mustard seeds start to pop.

7. 7

   Reduce heat to low or remove from heat momentarily if too hot. Add turmeric, asafetida and ginger. Sauté until the ginger is lightly browned, then transfer spices to the khichdi and stir.

8. 8

   --- to finish ---

9. 9

   Add remaining salt to khichdi, and simmer for 2-3 minutes to marry the salt with the spices.

10. 10

    Turn off the heat. Add fresh cilantro and lemon. Taste, and adjust for flavors. It should taste a little salty and lemony.

11. 11

    Consider serving with a cooked vegetable topping or a condiment, such as cilantro chutney or ginger pickle.