Khichari – a simple porridge made of rice and moong lentil—is like a superfood in Ayurveda. It can be used to balance vata dosha and pita dosha as well. A very common dish from Kathiyavadi cuisine has made a special place in wellness due to its therapeutic values.
It is used with other food to treat different conditions.
When my grandma used to make khichari for me whenever I felt sick, I asked her the reason behind it. She explained it is easy to digest, and whenever we are sick, our digestion slows down.
Rice is easy to digest, especially when it is well cooked. Khichari is a combination of two easy-to-digest ingredients: rice and moong.
So if you are cooking khichari for any health issues, do NOT replace moong lentil or moong split with any other dry beans or lentils. The moong bean is the only dry bean that is easy to digest.
Rice: Gentle Support for Sensitive Digestion
Rice is one of the most soothing foods for an unsettled digestive system. Its soft, easily digestible nature makes it ideal when the gut feels overloaded, inflamed, or fatigued.
Because rice breaks down smoothly and doesn’t demand much from Agni, it gives the digestive tract a chance to rest while still providing steady nourishment.
Warm, well-cooked rice—especially white rice or lightly polished varieties—helps calm Vata, reduce dryness, and create a sense of grounding. It’s often the first grain the body welcomes back when digestion needs simplicity and stability.
Moong Beans: Light, Nourishing, and Vata‑Friendly
Moong beans are considered one of the easiest legumes to digest, making them a staple in Ayurvedic cooking for anyone with a sensitive gut. They cook into a soft, creamy texture that’s gentle on the stomach and less likely to cause gas or bloating compared to other beans.
Their unique balance of lightness and nourishment supports Agni without overwhelming it, offering protein, fiber, and minerals in a form the body can absorb comfortably.
Recipe
- Take 1/4 cup of moong lentil in a mixing bowl.
- Add 1/4 cup of rice (regular rice of your choice).
- Wash it a few times.
- Add 2 cups of water, salt to taste, and a pinch of turmeric, and mix it.
- Cook the mixture in an Instant Pot on low pressure for about 16-18 minutes. Or cook on the stovetop in an open pot at medium heat.
- When the Instant Pot is open, mix the khichari well & add one teaspoon of ghee (optional).
Nutrition values (2 servings)
- Calories: ~345
- Carbohydrates: ~66 g
- Protein: ~15 g
- Fat: ~1.5 g
- Fiber: ~6.5 g
- Sodium: ~575 mg
- Micronutrients: small amounts of iron, folate, magnesium, potassium, and antioxidants
🌿You will see many variations of this recipe online, with added spices, vegetables, and sautéed versions too. As basic khichari tastes a bit bland, people add flavors and spices to make it appetizing.
🌿However, if you are using khichari for medicinal purposes, I would recommend following this recipe. Do NOT add any other ingredients or vegetables.
🌿If it gets too thick, add boiled water and bring it to oatmeal consistency at least.
