This Monsoon Season Enjoy Delicious And Simple Khichdi To Soothe Your Stomach
Khichdi is one of the commonly consumed dishes in our country. It is one of the lightest dishes which is extremely soothing to our tummy, especially when you are not feeling good to have heavy food.
Monsoons are the times when one is prone to virus infection, food poisoning, and diarrhea. Well, Khichdi is the best option one should opt for when you suffer through these conditions.
A plateful of Khichdi with a spoonful of ghee (clarified butter) helps in soothing your digestive tract, making it easy to digest.
As per Macrobiotic Nutritionist and Health Coach Shilpa Arora, “Extremely healing for the digestive system, khichdi soothes and heals the gut. Moong lentils and rice combined together with a Vedic ghee tadka is a complete meal with all macronutrients available to the body. The healing fats in ghee and fibre in dal help balance high glycaemic load of rice. Ayurveda considers khichdi to be an optimal meal balancing all the three doshas. Add seasonal veggies to your khichdi like carrots and tomatoes for a delicious and healthy twist.”
Here are some of the reasons one should consume Khichdi to keep your stomach healthy:
- Moong dal khichdi is very light on stomach. Also in In Ayurveda terms, it is known as prana dal, as it is energizing and possesses healing properties.
- A pinch of Turmeric added in khichdi acts as an anti-inflammatory, antiseptic and a time-tested spice for healing the digestive system.
- Moong dal has high protein content.
- Khichdi is best when consumed with curd as both can prove soothing and helps in digesting easily.
- Moong dal comes packed with dietary fibre, vitamin C, calcium, magnesium, potassium and phosphorus.
Here’s how to prepare Khichdi:
- 1 cup rice
- 1/2 cup moong dal chhilke wali (split green gram)
- 2 tbsp ghee
- 1 tsp cumin seeds
- A pinch of hing (asafoetida)
- 2 tsp salt
- Wash the rice and the dal and soak together in water for 1/2 an hour. Drain and keep aside.
- Heat the ghee in a heavy based saucepan and add cumin and hing.
- When the seeds begin to splutter, add the rice and dal mixture, and saute over high heat, till well mixed and excess water dries up.
- Add the salt and mix well. Then add two 1/4 cups water and bring to a boil, make sure to cover with a lid.
- Lower the heat and simmer for 10 minutes, by which time the khichdi should be cooked and ready to serve.
Published by Mamtha Reddy on 20 Jul 2018