khichdi to heal my tummy | mung ki khichdi recipe

It has been three days since me and Mithi both are down with a bad bout of diarrhea. It was really bad and drained us of all the energy. Almost without food for 3 days now, only probiotic curds and herb teas, today I wanted to treat my taste buds. But it had to be light as well, and it had to be fit for Mithi too as I didn't have any energy left to make different preparations for all three of us.

I made a quick lotus stem stir fry and paratha for Arvind (picky him) and this khichdi for me and Mithi. I had it with the tempering while Mithi without the tempering (the khichdi was made smooth after blending for her). Phew...

Still it felt like hard work but it was worth it. I had no plan to post it today, was feeling completely exhausted but as I was eating the khichdi I felt so good and rejuvenated that wanted to share that fresh energy here. Where else?

It is the way this khichdi tickled my taste buds that it had to come here instantly. This yummy khichdi just could not wait in the list of endless drafts of this blog.

Khichdi is considered light and rejuvenating, it has the right mix of carbs and simple protein, with a few watery veggies and purifying and stimulating spices. I make it mostly with bottle gourd, but today I had none in my fridge, rather I found some other favorite vegtables of mine n decided to go with them.

I just boiled 1/2 cup of basmati rice and 1 cup of mung daal with little salt n turmeric powder in a pressure cooker till one whistle and let it cool.
Mung daal is considered good for a nourishing and rejuvenating khichdi according to Ayurveda and other daals can be used when preparing normally.

Then in a pan I heated a teaspoon of ghee, a pinch of asafoetida, 1/2 tsp of cumin seeds, a small piece of cinnamon, 4-5 peppercorns and just when it all crackles, threw in the finely chopped garlic, ginger n green chillies. I used all these in generous amounts and the amount may vary according to taste.

After a minute or so I added chopped spring onions, red and yellow bell peppers, zucchini and baby heirloom tomatoes (these were from my garden) stirred with a little salt and cooked for a while.

Added the cooked khichdi and it was ready just when it started simmering together, the aroma made me really hungry after exactly three days. And I enjoyed the meal to the fullest.........

Normally khichdi goes well with pickle and papad but after a stomach upset these are best to be avoided, and moreover this kind of extended tempering compensates for everything.

Just a bowl of plain curds to finish it off. I am feeling energetic once again. Thanks to mung ki khichdi.