Khichari is a food that is often eaten during Pancha Karma, a traditional Ayurvedic healing practice of cleansing and rejuvenation.  All the components are easily digested and highly nourishing.  The basics are rice and lentils, which make a complete protein.  The addition of veggies makes it a complete meal.  

My good friend Ilana told me that she makes a mean khichari.  It sounded delicious so I asked if she’d show me how to make it.  One windy, rainy afternoon last week, we got together and made a pot of it.  Well, technically she made it and I just watched.  But I did a damn good job looking over her shoulder! 

Here is Ilana’s Khichari Recipe…

Ingredients:

1 cup yellow lentils

6 cups water, or broth

Couple cloves garlic (in cold months)

1 tsp turmeric

2 tsp cumin seed

1 ½ tsp coriander seed

½ tsp fennel seed

½ tsp mustard seed

1 tsp cumin powder

¼ cup shredded coconut

1 carrot, sliced

1 cup diced zucchini

1 cup rice

Water- for rice, according to package directions

1 cinnamon stick

5 or 6 cardomom pods

Ghee or olive oil (ghee drives medicinal properties of foods deeper into the tissue)

Garnish: 

Cilantro (is cooling and good for the skin)

Lime wedges (lime juice is a digestive aid)

Ginger, grated or minced (improves circulation and is anti-inflammatory)

Shredded Coconut (is healing and provides healthy fat)

Rinse the lentils.  In a medium sauce pan, heat a few tablespoons of ghee or oil.  Add lentils, stir to coat, and allow lentils to toast for a couple minutes. 

Add water, garlic cloves, turmeric and bring to boil.  Reduce heat and allow lentils to simmer.  In a separate sauté pan, warm a couple tablespoons of ghee.  Add the cumin, fennel, and coriander seed. 

Toast for a couple minutes over medium-high heat, stirring regularly. 

Add spices to the simmering lentils along with cumin powder, carrots and zucchini.  Lightly toast the coconut in the sauté pan and add to the lentils. 

Simmer 30-40 minutes, until lentils are al dente.

Prepare rice, according to package instructions, adding the cinnamon stick and cardamom pods to the cooking water. 

Serve lentils over rice, and garnish according to taste. 

Ilana Sobo BA, CYI, RM
Ilana received her Ayurvedic training from the Ayurvedic Institute in Albuquerque, New Mexico and worked there for four years as a Pancha Karma therapist under the tutelage of world-renowned Ayurvedic physician Vasant Lad. IIana holds her bachelor’s in art from the University of Vermont. She is a certified Sivananda Yoga Instructor, an Usui Reiki Master and has completed her advanced herbal training at Sage Mountain with Rosemary Gladstar. If you would like to schedule a consultation, please contact Ilana through her email… shaktibotanicals@gmail.com