Ayurvedic Dishes
Khichadi - Easy One Pot
Soft, healing comfort dish
Time: 25 mins | Serves: 2-3
Ingredients:
- Rice - 1 cup
- Yellow Moong Dal (split) - 1/2 cup
- Ghee or oil - 2 tbsp
- Cumin seeds - 1 tsp
- Turmeric - 1/2 tsp
- Salt - to taste
- Water - 4 cups
Method:
1. PRESSURE COOKER (Fastest - 15 mins):
Heat ghee, add cumin, turmeric. Add washed rice+dal, 4 cups water, salt. Close lid - 3 whistles on medium gas, then off. Let pressure release.
2. GAS STOVE - Normal Pot (20-25 mins):
Same steps in deep pot. Bring to boil, then cover, low flame for 18-20 mins. Stir once.
3. ELECTRIC / INSTANT POT (25 mins):
Sauté mode for tadka, then add everything. Instant Pot: Pressure Cook 8 mins + natural release. Electric coil: Low heat 20 mins.
Serve hot with extra ghee.
Curd Rice
Curd Rice is the soul food of South India - cooling, comforting, and complete. Made with soft cooked rice and fresh curd, tempered with mustard and curry leaves, it is eaten daily in every home, from village to city. Light on stomach, rich in tradition.
Method
Mash the cooked rice lightly while it is still warm. Add little water and milk to make it soft and creamy.
Let it cool down completely, then mix in fresh curd and salt.
Heat a small pan, add oil, mustard seeds, curry leaves, chopped green chillies and ginger. Let it crackle.
Pour this tempering over the curd rice and mix gently.Rest for 10 minutes and serve cool.
Curd rice is also known as Dadhyodana - food offered in temples and eaten to beat the summer heat.