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¾ cup pearl millet
½ cup split moong dal (green gram)

For sauté and garnish
  • 1 tsp. cumin
  •  ¼ tsp. turmeric
  • 2 tsp. coriander
  • 1 tsp. cinnamon
  • A few curry leaves
  • Black pepper
  • Rock salt
  • Sarthak Satvik Ghee
How to prepare:
  • For one portion of millet and moong, add 5-6 times as much water and cook on a low fire.
  •  If required, add more water while cooking.
  • Add the sauté and salt to taste.
  • Add sarthak satvik ghee.
  • Khichadi, prepared with old rice and split moong dal, is beneficial for fevers or stomach ailments.
  •  It is advisable to eat it with ghee or butter throughout pregnancy.
  • Due to its light, heating and drying effect, millet is beneficial in high metabolic residues, and dull digestive fire. It is, therefore, a useful addition to your kapha recipe.