Ayurveda considers Khitchari a complete food that helps restore your digestive fire.

4 servings

Ingredients

1/2 cup Quinoa

1/2 cup Dry Green Moong Split Lentils

1 Zucchini (About 1 cup diced)

1 Carrot (diced small)

1 Bay Leaf

1 tsp Cumin Seeds

4 Black Peppercorns

1 Cinnamon Stick

1/2 tsp Turmeric

1 tsp Salt Himalayan (Or use Gomasio)

1 1/2 tbsps Ghee

1 tbsp Ginger (Finely diced)

700 ml Water (3 cups or more)

2 tbsps Fresh Coriander

Directions

Wash the Daal well and soak for at least an hour. ( For Best results soak overnight). Wash the quinoa until the water is clear. Soak for half an hour.

Use a heavy bottomed pot and melt the ghee add the spices, ginger till the cumin seeds start to splutter and the turmeric turns reddish brown.

Add the soaked lentils and quinoa. Salt to taste. Add the carrot and zucchini and cook on medium heat for at least 20 minutes. Lower the heat for the last 10 minutes. Check the water, you may need to add a little bit.

Garnish with a slice of lemon and some fresh coriander or parsley whatever you prefer.

Notes

1/2 cup Approximately 125 grams

No Yellow Lentils

Use Arhar Daal available at Indian stores or the washed yellow moong daal.