Traditional Moong Dal Khichdi

🕒 Prep Time: 10 min

🍳 Cook Time: 25–30 min

👥 Serves: 2–3 people

🌿 Ayurvedic Quality: Tridosha-balancing, especially calming for Vata and Pitta

🧂 INGREDIENTS

Grains & Pulses:

• ½ cup moong dal (split yellow lentils) – washed & soaked for 30 min
• ½ cup white rice (short-grain or basmati preferred) – washed & soaked for 30 min

Spices:

• 1 tsp cumin seeds (jeera)
• 1 tsp grated fresh ginger (adrak) (or ½ tsp dry ginger powder)
• ¼ tsp turmeric powder (haldi)
• Pinch of asafoetida (hing) – aids gas and digestion
• 1 tsp rock salt (sendha namak) (or to taste)

Fats:

• 1–2 tbsp A2 cow ghee (traditional clarified butter) - works best for authentic flavor and Ayurvedic benefits

Optional Add-ins (Vata-Pitta friendly vegetables):

(peeled and chopped small)

• Bottle gourd (lauki)
• Ash gourd (safed petha/safed kaddu)
• Pumpkin (kaddu)
• Carrot (gajar)

Water:

• 4 to 5 cups (for soft, porridge-like consistency)

🍳 METHOD

1. Wash and Soak:
2. Tempering (Tadka):
3. Add Rice and Dal:
4. Add Water and Salt:
5. Cook Until Soft:
6. Adjust Consistency:

🫙 OPTIONAL GARNISH (Avoid during detox phase):

• A spoon of ghee on top when serving
• Chopped fresh coriander leaves

🧘‍♂️ AYURVEDIC TIPS

• Avoid garlic/onion in healing versions — they increase Pitta and disrupt gut during reset
• For Kapha types, you may reduce rice and increase moong dal slightly
• Add ajwain (carom seeds) or fennel if you feel bloated often
• Always eat khichdi warm and fresh – never refrigerated or reheated if you’re cleansing