A classical Ayurvedic panacea food, eaten whenever there is ill health or during a therapeutic regimen such as Panch Karma. There are an infinite array of variations, and based on the herbs and spices chosen, can be prepared to reduce vata, pitta or kapha.
Mung Dal is one the most cherished foods in Ayurveda. It is tridoshic; balancing all three doshas and, especially when cooked with spices, is appropriate for each dosha. It is very nourishing and relatively easy to digest, generally not creating abdominal gas or bloating. Split hulled mung beans are nutritious and easier on the digestion than larger beans.
Garnish with cilantro and serve warm.
Total preparation time, including soaking, is 2.5-3 hours.
Khichari can also be made with brown rice and green mung beans, but the cooking time is considerably longer (3-5 hours) if not using a pressure cooker.
Neelam Toprani is an Ayurvedic researcher and the formulator of Sewanti herbal remedies and Padmashri massage oils. Neelam has been studying various healing modalities and eastern spiritualties from many masters. One of the objectives her Company is to take the timeless wisdom of Ayurveda and translate it into practical solutions to improve the quality of life.The company is based in Vancouver, Canada.
For other ayurvedic tips from Neelam, consult the health colum