Clay Pot Khichdi - Ayurvedic Recipe || Detox Diet || Satvik Weight Loss Recipes

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option while vegetable oil is often more affordable.

basmati rice

🥗Healthier: brown rice

💰Cheaper: regular white rice

Brown rice adds fiber and nutrients, while regular white rice is usually less expensive.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness and color without heat, while jalapeños are often cheaper.

turmeric

🥗Healthier: curcumin supplements

💰Cheaper: saffron

Curcumin supplements can provide similar benefits, while saffron is a more luxurious alternative.

Place the earthen pot on the stove and switch on the flame.

Add 2 tablespoons of desi ghee and let it heat up.

Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds to the ghee.

Add a 2-inch long cinnamon stick, 2 pieces of bay leaf, 2-3 whole green cardamom, 4-5 finely ground black pepper, and 5-6 crushed cloves to the pot.

Stir in 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of cumin powder.

Optionally, add a pinch of hing (asafoetida) and some green chili for spiciness.

Add the properly cleaned and washed mung dal and the washed and drained rice to the pot.

Roast the dal and rice for at least 1-2 minutes to increase digestibility and prevent bloating.

Add the required amount of boiled hot water to the pot, ensuring not to add cold water.

Add salt to taste and a little bit of jaggery to balance the flavors.

Give the mixture a good stir and semi-cover the pot.

After 20 minutes, check the khichdi; it should be cooked perfectly.

Mix it well, cover again, and switch off the flame after 2 minutes.

Open the pot to see that it continues to cook even without a flame due to the heat retention of the clay pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens