Rice, beans & herbs – Ayurveda wholesome
Traditional Khichdi combines mung dal and rice. This recipe, however, substitutes chickpeas for some extra bulk and texture. You can be flexible with what vegetables you add to your Ayurvedic Khichdi. If you don’t have spinach, you can exchange it with kale or other greens. No carrots? Substitute with small-diced sweet potato.
Ingredients
- 1 1/2 cups brown basmati rice
- 3 tablespoons ghee or neutral vegetable oil
- 4 1/2 cups cold water
- 2 15-ounce cans unsalted chickpeas, drained and rinsed
- 1 1/2 cups small-diced carrots (about 5 medium carrots)
- 1 1/2 cups small-diced celery (about 5 medium stalks)
- 1 large onion, diced small
- 2 bay leaves
- 3/4 teaspoon ground cardamom (or 5 pods)
- 3 whole cloves
- 1 1/2 teaspoons fenugreek seeds
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 3 1/2 to 4 teaspoons kosher salt (or to taste)
- 2-inch piece fresh ginger, peeled and halved
- 2 large handful washed baby spinach leaves (optional)
- 1/2 fresh lemon, juiced, to finish
- cilantro, to garnish
Instructions
- In a medium pot, heat the oil over medium-high heat. Add the bay leaves, cardamom, cloves, fenugreek, cumin powder, coriander, cinnamon, and turmeric. Bloom the spices in the oil for about one minute, until bubbling and fragrant.
- Stir in the rice and chickpeas. Add the water, carrots, celery, onion, ginger, and 3 1/2 teaspoons kosher salt. Stir and bring to a boil. Reduce the heat to low. Cover and cook, stirring occasionally, for about 50 minutes (less for white rice).
- Add the spinach and stir until wilted. Add a generous squirt of lemon juice, taste for seasoning, and add an additional 1/2 teaspoon of kosher salt, if desired.
- Serve warm, garnished with fresh cilantro leaves.
