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DoshaWise · Recipe Card

Kichadi

Khichaḍī

Serves 2
Tridoshic

The cornerstone of Ayurvedic cooking — moong dal and basmati rice simmered with warming spices and ghee. Easy on agni, deeply nourishing, and used during cleansing (Panchakarma) protocols.

Tridoshic · classical mono-diet

Ingredients

  • ·1/2 cup split yellow moong dal (soaked 1 hr)
  • ·1/2 cup white basmati rice (rinsed)
  • ·1 tbsp ghee
  • ·1 tsp cumin seeds
  • ·1/2 tsp black mustard seeds
  • ·1/2 tsp turmeric
  • ·1-inch fresh ginger, grated
  • ·1 bay leaf · pinch hing (asafoetida)
  • ·4 cups water · pink salt to taste
  • ·Fresh coriander leaves to garnish

Method

  1. 01Warm ghee in a heavy pot. Add cumin and mustard seeds; let them pop.
  2. 02Add hing, ginger, turmeric, bay leaf — stir 30 seconds.
  3. 03Add drained dal and rice; coat in the spiced ghee.
  4. 04Pour in water, bring to a boil, then reduce to low and cover.
  5. 05Simmer 25–30 minutes until soft and porridge-like. Salt at the end.
  6. 06Serve warm with a spoon of ghee and chopped coriander.

Nutrition notes

Per serving (≈): 320 kcal · 9 g protein · 52 g carbs · 8 g fat · 4 g fiber. Complete plant protein (rice + dal), low FODMAP when hing-tempered, gluten-free.

Practitioner note

Add seasonal cooked vegetables — zucchini and fennel for Pitta, carrot and ginger for Vata, leafy greens and asparagus for Kapha.

Source · Charaka Saṃhitā · Sūtrasthāna; Lad, The Complete Book of Ayurvedic Home Remedies (1999).

Information only — not medical advice. Verify quantities, allergies, and contraindications with a qualified Ayurvedic practitioner or physician before use.