If you are vegan, let khichdi be your substitute for chicken soup. Khichdi is made with a mixture of rice and a variety of lentils like green, yellow or red split lentils is a healthful and a very comforting meal. With very light amount of spice in it, it could be eaten just as it is or with curd.
Most of us have grown up eating khichdi when we are sick, so we are apt to think about it as plain and boring. However, here are just four surprising health benefits of khichdi which make it a great meal to eat even when you’re well.
Due to its simple composition, khichdi wasn’t a very favorite dish while growing up. Why it is considered the sole thing or the necessary thing edible in sickness? Here, we list out four surprising health benefits of the Khichdi that you were not aware of.
Loaded with wholesome goodness
As you might have heard your mom or your grandmother say that Khichdi is good for your health, indeed she is right. It is not just a mixture of rice and lentils however the origin of carbohydrates, vitamins Calcium, dietary fibres, magnesium, potassium, and potassium. You can add different vegetables, improve its nutritional values and flavor.
Easy to digest
Since it doesn’t consist of strong spices, Khichdi is obviously easy on stomach and intestines, making it an ideal meal for sick men and women. This meal, full of nutritional is also a perfect source of nourishment for babies, little kids and elderly people. And for switch out of spicy food, it may surely be an option.
Part of Tridoshic routine
Khichdi happens to be a part of the Ayurvedic diet because of its ability to balance all three doshas — Vatta, Pitta and kapha, making it a part of Tridoshic routine. Aside from calming the digestive system together with detoxifying it, the ingredients in Khichdi, improves energy, immunity and digestion.
Free of Gluten
Individuals trying to avoid gluten may go for Khichdi, since rice Doesn’t Have any gluten in it neither do lentils.Here’s Ways to make Moong Daal Khichdi-
• 1/2 cup split with husk moong dal
• 1/2 cup rice, you can use any rice, regular little or medium grained rice or perhaps basmati
• 1 small to medium sized finely chopped onion/pyaaz
• 1 medium sized chopped tomato/tamatar
• 1/2 inch finely chopped or grated ginger/adrak
• 1 small green Mirch chopped
• 3/4 tsp of cumin seeds/jeera
• 1/4 teaspoon of turmeric powder/haldi
• Pinch of asafoetida/hing
• 3.5 cups water – to get a more thin texture, add 4 to 4.5 cups water
• 1.5 tablespoons oil or ghee
• Salt to taste
• Rinse and scrub moong lentils and rice together. Soak both of them in water for 30 minutes,
• Heat 2 tablespoon ghee or oil in pressure cooker. Add some cumin. When you visit cumin splutter, add the onions.
• Sauté the onions till they become translucent. There is no requirement to fry them till light brown or golden brown.
• Stir for a while, so the content doesn’t burn. Add some turmeric powder and asafetida/hind. Cook till the tomatoes soften.
• Now, drain the rice and moong lentils and add them to the pressure cooker.
• If you see that khichdi is too thick, then put in some water and again stir.
• Keep on low flame to simmer the khichdi till you get the right consistency.
• You can correct consistency in accordance with your preference by playing around with the quantity of water.
• The consistency could be corrected in accordance with your choice by adding less or more water.
You can serve moong dal khichdi with curd/yoghurt and salad. Now, that you know the benefits of khichdi, you may certainly have an enhanced digestive system.