Khichidi – light cleansing food for spring


Khichidi (pronounced kit-chi-dee), is a dish popular in India. It is known as comfort food (yay) but also as detoxifying dish that is also easy on the digestive system. With spring coming, detoxes and cleaner ways to eat are making their way back to the food forefront. It’s definitely helping me get to aligned with my body again.

This dish can be served on its own with some plain yogurt and a dollop of date chutney (recipe below) or on a bed of brown rice. Either way works. I like to eat this with some salad on the side or cumin roasted  cauliflower.

This is dish can be cooked in a crockpot or in a regular pot on the stove.

For the Khichidi

3/4 cup of brown rice, washed
1 1/2 cups of green lentils, washed
1 cup of onion, diced small
4 cloves of garlic, minced
2 inches of ginger root, minced
1 cup of diced carrot
1 cup of small florets of cauliflower
1 cup of small florets of broccoli
1 tbsp of mustard seed
1 tbsp of coriander seed
1 tbsp of curry powder
1 tsp of cumin
1 tsp turmeric
a pinch of cinnamon
a pinch of paprika
a pinch of dried chilli flakes
a pinch of salt
6 cups of water
1 tbsp of coconut oil or olive oil

Heat the oil in your pot on medium heat and sauté the onion, garlic and ginger. When the onion is translucent add the spices and sauté for a few minutes. Add the rice and lentils, stir for a minute or two. Add the vegetables, stir for two minutes and then add the water. Bring to the boil and then leave to simmer on a low heat for 40 minutes or until the rice and lentils have absorbed all of the water.

If making in a crockpot, do the same in a pot and then transfer the ingredients into the crockpot and leave on a low heat for a few hours or until the rice and lentil have absorbed the water and become soft.

For the Date Chutney

1 cup of organic medjool dates (about 16), pitted
2 inches of ginger root, minced
2 medium pieces of chilli (give or take depending on your taste for chilli)
juice of 2 medium sized limes
3/4cup of water

To make the chutney place all ingredients into a food processor and blitz until the texture is somewhat creamy and the dates and ginger are fully blended.

To serve, plate the Khichidi on a bed of rice (optional) with a tablespoon of plain yogurt and chutney. Sprinkle with cashews and serve with a sprig of coriander (cilantro). Enjoy and stay warm!

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