Khichdi holds a huge relevance in Ayurveda diet and nutrition. It is possibly the most known Ayurveda recipe across the world for its light, digestive, nourishing, and cleansing properties.
Ayurveda has always focused on the importance of agni (metabolism) for body-mind health, and khichdi is the most staple cleanse used to optimize agni. The khichdi cleanse helps give the body a break and resets the digestive system. This 3-day detox can help rejuvenate the body when done during a seasonal transition. Adequate rest supports the detox deeply; the best effects of the cleansing are experienced when the body is in a state of complete rest.
3-Day Khichdi Cleanse Diet Structure:
Breakfast – Khichdi with coriander chutney
Lunch – Khichdi with sauté vegetables as side dish and coriander-sesame seed chutney
Dinner – Khichdi with sauté vegetables as side dish
Note: Consume warm water, CCF Tea (recipe below), lemon water and herbal teas through the day to keep body hydrated during the cleanse. Avoid snacking between meals and have an early dinner between 6-7 pm.
Vegetables Khichdi Recipe:
Khichdi is a staple cleanse recipe in Ayurveda. Traditionally made with basmati rice, split yellow mung beans, vegetables, spices, and ghee, it is a perfect recipe to nourish the body with ingredients that are light, easily digestible and provide energy to sustain the cleanse.
- 1/3 cup basmati rice
- 2/3 cup split yellow mung beans
- 1 tablespoon ghee
- 6 cups water approximately
- 1/2 inch grated ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander seed powder
- 1/2 teaspoon cumin seeds
- 1 pinch of asafoetida
- ¼ cup chopped cilantro leaves
- Seasonal vegetables like carrot, beans, celery, broccoli, dandelion greens, cauliflower, cabbage, spinach, leeks and onions
Directions:
- Presoak rice and mung beans in filtered water for 30 minutes.
- Heat ghee in a wide cooking pot and sauté cumin seeds, turmeric, hing, and grated ginger. Sauté vegetables in the pot.
- Drain water from the rice and mung beans and add it with 6 cups water to the pot. Let it boil on high flame and let it cook on medium heat for next few minutes until soft (about 20-30 minutes). Keep stirring to avoid burning of dal and rice grains.
- Add other spices and top it with cilantro leaves.
CCF Tea:
CCF Tea stands for cumin, coriander, and fennel tea. Known in Ayurveda for its properties to cleanse the digestive tract of undigested matter, CCF tea is a staple in Ayurveda for igniting digestive fire and detoxifying the gut.
- ½ teaspoon of coriander seeds
- ½ teaspoon of cumin seeds
- ½ teaspoon of fennel seeds
Directions:
- Rinse the seeds well & add CCF seeds in a cup of water. Boil in a covered pan for nearly 15-20 minutes on low flame until the color of the tea turns golden tan. Strain & consume.
Coriander Chutney:
Coriander chutney in Ayurveda is tridoshic and cooling and adds an alkalizing touch to the khichdi.
- 1 bunch fresh coriander leaves
- 8-10 mint leaves
- Lemon juice
- 1/4 cup water
- 1 teaspoon sesame seeds
- 2 tablespoons fresh ginger root, chopped
- 1 teaspoon natural mineral salt
- 1/4 teaspoon fresh ground black pepper
Directions:
- Blend all the ingredients until it forms a paste.