Detox Khichdi
Jump to RecipeLet’s start with making Detox Khichdi first.
This dish makes for a very nutritious and satisfying lunch.
In detox Khichdi, if use one cup of rice, we use four times more vegetables. Why?
Because grains are water-poor food. When eaten alone that difficult to digest.
But when we mix grains with vegetables the grains become much easier to digest.
So, as a rule, always try to eat fewer grains and more vegetables. Okay! Let’s begin with the recipe.
Recipe: Detox Khichdi – Very Nutritious and Satisfying
Equipment
- Clay pot
- Any stirring spoon
- Cups
Ingredients
- 3⁄4 cup brown rice soaked
- 6 cups water
- 1 cup green beans finely chopped
- 1 cup carrot grated
- 1 cup bottle guard grated
- 1 teaspoon turmeric powder
- 1 cup spinach finely chopped
- 2 small green chillies finely crushed
- 1 cup tomato chopped
- 1⁄2 cup coconut kernel sliced & then blended in a blender
- 1 tablespoon rock salt
- 1⁄2 cup coriander chopped
Notes
- In a pot, place the brown rice along with 6 cups of water. Let it cook on a low flame till it turns soft (about 4-5 minutes). Keep stirring in between.
- Add the beans, carrots, bottle guard and turmeric and cook for another 15 minutes. Add more water if required.
- Add the spinach and green chillies. Stir well and cook for another 5 minutes.
- Turn off the stove. Add the tomatoes, coconut and salt. Keep the pot covered for 5 minutes.
- Top with coriander and serve with green chutney.
Remember you should never cook tomatoes in coconut directly on the flame.
They both have heat-sensitive nutrients which get destroyed when put on the stove.
After adding tomato and coconut keep the pot covered for five more minutes to allow all the flavours to come together.
Garnish with coriander and serve with green chutney.
You’ll find the recipe for green chutney below –
GREEN CHUTNEY RECIPE
INGREDIENTS
- 1 cup coriander leaves
- 1⁄2 cup mint leaves
- 1⁄2 cup unripe mango, roughly chopped
- 1 teaspoon cumin seeds
- 1 teaspoon rock salt
- 1 small green chilli
METHOD
- Simply blend all ingredients together in a blender.
- Store in the refrigerator for 2-3 days.
Your vegetable-packed Satvic Khichdi is ready to be served.
Even though we haven’t added any oil you won’t even feel that there is no oil in this Khichdi, because we added freshly grated coconut which releases its own natural oils.
Detox Daliya
Jump to RecipeLet’s move on to our second recipe, Satvic Dalia.
This also makes a perfect lunch meal.
Unlike the traditional Dalia, this one is also made with lots of vegetables and still tastes quite nice.
Recipe: Detox Daliya – Perfect Lunch Meal
Equipment
- Pan
- Stirring spoon
- cup to measure
Ingredients
- 1 cup broken wheat porridge (daliya)
- 1 1⁄2 teaspoons cumin seeds
- 1 cup green beans finely chopped
- 1 cup carrots finely chopped
- 1 cup green peas
- 2 small green chillies very finely crushed
- 4 cups water
- 2 teaspoons rock salt
- Handful fresh coriander
Notes
- Roast the broken wheat porridge lightly in a pan till it turns light brown. Then, take it out in a bowl.
- Take another pan. Heat it on a medium flame. Add the cumin seeds and roast till they are dark brown. Add the beans, carrots and peas and stir well. Add the finely crushed green chillies and stir again.
- Add 4 cups of water to the pan and let it come to a boil. Then, add the roasted porridge to the pan. Cover the pan and keep the stove on a medium flame till the porridge absorbs all the water.
- Once everything is cooked, turn off the stove. Add rock salt and keep it covered for 5 minutes.
- Garnish with generous amounts of fresh coriander and enjoy with green chutney. Eat within 3-4 hours of preparing it.
Make sure to use a clay pot to make your food.
It’s the best material to use as it retains the nutrients in your food.