Spring Khichri

Serves 4

ingredients

1 cup small grain white rice

1/2 cup mixed split dals (such as moong, moong split, masoor)

1 teaspoon freshly ground black pepper

2 tablespoons ginger purée

Small spring of rosemary leaves, minced

1 teaspoon sea salt

2 tablespoons ghee or sesame (gingelly) oil, plus more for topping

1 teaspoon cumin seeds

Pinch of asafetida (hing)

2 to 3 tablespoons chopped herbs

instructions

Rinse the rice and lentils mix in water twice and soak for 3 to 4 hours or overnight. 

Drain the rice-lentil mixture by pouring most of the water out however a little remaining water is okay. Combine in medium sized stockpot with 4 cups of water, black pepper, ginger puree, rosemary, and salt and bring to a boil. If any scum rises to the top, using a slotted spoon, discard it. These are the residue particles that can cause stomach upsets and bloating so best to discard. 

Cover and simmer the khichri for an hour checking every 15 minutes to make sure the khichri is not sticking to the bottom of the pan or burning. 

The rice and lentils should be cooked through and the khichri be soft and creamy. Add more water if necessary. 

Heat the ghee or sesame oil, pop the cumin seeds, and fry the asafetida and add to the soup immediately. Stir in herbs and drizzle more ghee or sesame oil on top before serving.

notes & variations

• The small yellow moong and orange or red masoor lentils are the gentlest on the belly while doing a cleanse. Channa, split garbanzos, or any sort of whole lentils or beans are delicious in khichri but stay away from them as they are much harder to digest.

• Plain white rice is the most digestible grain, especially when doing a cleanse. If you want rice with more fiber, use brown rice and or other grains; however, this will significantly increase the liquid required and the cooking time so adjust accordingly.

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