Khichadi (pronounced kitch-a-dee) helps clear out “digestive sludge”—residue from poorly digested food that blocks weight loss, provokes hormonal imbalances, and ultimately triggers inflammation, the root of virtually all disease. Khichadi’s unique blend of nutrients help foster rapid weight loss and boost overall health. Those on The Hot Belly Diet eat it daily for 30 days.
Serves 4 to 6
2 ½ cups water
¼ cup split yellow mung beans
½ cup white basmati rice, rinsed
1 cup chopped or grated carrots
1 cup chopped parsnips
1 tablespoon chopped fresh ginger
3 tablespoons ghee
1 teaspoon mustard seeds
½ cup chopped onion
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon turmeric powder
1 dried chili pepper, chopped or torn
½ teaspoon freshly ground black pepper
½ teaspoon rock salt
Freshly squeezed juice of ½ lemon or lime
3 to 5 fresh basil leaves (or fresh cilantro leaves), chopped
Combine the water, mung beans, rice, carrots, parsnips, and ginger in a stockpot, cover, bring to a boil, and then reduce the heat to a simmer.
Heat the ghee in a second pan and then add the mustard seeds; cook until the seeds begin to pop. Add the onion, coriander, cumin, turmeric, chili pepper, and black pepper and fry until the onion is slightly browned. Then combine everything in the second pan. Add the rock salt, lemon juice, and basil.
Khichadi image courtesy of Elephant Journal