According to Ayurveda, there are positive and negative attributes of diet. Since Ayurveda deals with a holistic approach to healing, it covers the diet factor in depth. In Ayurveda, food is not only a mixture of all the basic ingredients like proteins, vitamins, fats and carbohydrates, but it is something which serves as a source of energy for mind and soul. Food is considered to be one of the most important aspects of Ayurveda as it provides the basic nutrients, which are necessary to carry out the basic activities of digestion and metabolism. The benefits of eating according to Ayurveda are:
Better health, better memory and more energy.
A gradual decrease in existing imbalances
Prevents the imbalances of Doshas.
A greater ability to handle stress and anxiety
Improve sleep and concentration
Better digestion, metabolism and elimination
Weight loss or gain and stronger immune system
Khichadi-Split Mung Beans and Rice
This preparation is a common staple food for many. It is also a purifying, balancing diet suitable for almost everyone. It is ideal for those with poor digestion or assimilation because it is easy to digest and also assist in eliminating toxin from the system.
Ingredients required:
2 cup rice, preferably Indian basmati rice.
1 cup split mung beans (called mung dal in Indian grocery stores)
8 to 10 cups of water
1 table spoon ghee (clarified butter)
1 tsp ground coriander seed
1 tsp ground cumin
¼ to ½ tsp turmeric powder
3 to 5 small cardamom pods
1 to 2 tsp pf powdered ginger
Pinch salt & Pinch asafoetida powder
Preparation:
If you are unable to locate an Indian grocery stores, you can substitute sprouted mung beans for the split variety. Wash off the green seed covers which split when the bean sprout. One part beans to two parts rice is the standard proportion. Those individuals with malfunctioning digestions may choose to reduce the proportions of beans to rice to 1:3, or even less. Those with stronger digestions may increase the proportion 1:1, if required.
Wash the beans and rice and soak them separately in water for at least an hour. Thereafter, discard the soak water, mixe the beans and rice together and rinse them with fresh water.
Cooking procedure:
Heat gently one table spoon of ghee. While heating, add the cummin, coriander turmeric and asafoetida. Saute these spices lightly in the ghee until they are browned but before they blacken, add the mung beans and rice, stirring for about a minute so that some of the spices will be absorbed. Then add water, ginger, cardamom and salt, bring to slow boil, cover and cook until the grains are soft. You can server with yogurt for Vata types person and extra ghee for Pita types. Kapha individuals should use more spices and less water. This quantity should be sufficient for five people.
Optional: You can also add vegetables before cooking begins.
