1 cup mung bean

1 cup rice

1/2 tsp turmeric powder

5-7 black peppercorns (optional )

1tsp cumin seeds

1tsp coriander

1tsp fresh ginger

4-5 fresh curry leaves (optional)

salt to taste

2tsp ghee

Directions for cooking –

– Thoroughly wash and soak the mung bean and rice together in enough water for at least 30 minutes. drain and keep aside.

– Heat ghee in a pot, add the cumin seeds, fresh ginger, black peppercorn and curry leaves. Then add the soaked mung bean and rice, coriander powder, turmeric, salt and 5 cups of water, if required more warm water can be added as per the desired consistency, cover and cook by stirring in between till the khichadi is fully cooked. 

– vegetables as recommended in your diet by your practitioner can be added to the khichadi while its cooking.

– Just before serving add 1tsp ghee and mix well serve warm.

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