The term Ayurveda is derived from the Sanskrit words ‘ayur’ (life) and ‘veda’ (science or knowledge). Thus, Ayurveda translates to knowledge of life. The Ayurvedic diet is based on balancing different types of energy within your body, which is said to improve your overall health.
Khichdi is a dish considered to be one of the most healing in Ayurveda, due to its highly nourishing and easy-to-digest ingredients. Follow along with chef Dev as he shows the steps to making this delicious dinner!
- 1/4 cup split mung beans
- 1/2 cup toasted buckwheat / brown rice
- 1 finely diced small onion
- 2 tsp grated ginger
- 2 tsp chopped garlic
- 1 diced small carrot
- 1 stalk diced celery
- 1/2 cup broccoli florets
- 1 diced tomato
- 1/2 cup corn
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 3/4 tsp curry powder
- 1 finely sliced small green chili
- 2 tbsp finely sliced cilantro
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1 1/2 cup ow sodium vegetable broth
- 1 lemon wedge
- 2 tsp grapeseed oil
Prep Time: 10 min | Cook Time: 25 min| Yield 3-4
1. In a medium sized pot over medium heat add 2 tsp grapeseed oil.
2. Add onion, salt, pepper and sauté until lightly golden brown. Then reduce heat to medium and add garlic, ginger, green chili, and stir to combine.
3. Add split mung beans, buckwheat, broth and bring to a rolling boil. Then reduce heat to a simmer, cover and allow to cook.
4. After approximately 10 minutes add carrots, then wait 5 minutes before adding broccoli, corn and tomato. Reserve some of the corn and tomato for garnish.
5. Stir to combine and add more water if required to achieve a porridge like consistency.
6. To serve spoon into a bowl and garnish with tomato, corn, cilantro and lemon wedge.
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