Stay Healthy with Detoxing Khichdi Prepared by Ms. Kavita Drall 8 Ms. Kavita Drall Silver Director F R OM T H E K I T C H E N O F • 1 cup white rice • 2 cup moong dal • 1 cup chopped greens (spinach, carrot, radish, beet greens, fenugreek, cauliflower, amaranth leaves, malabar spinach) • 1 cup grated veggies (pumpkin, bottle gourd, ash gourd, ridge gourd, zucchini, butternut squash, baby watermelon, snake gourd) • 2 garlic cloves • 1-inch ginger • 1 clove • 2 whole black peppercorn • salt as per taste • turmeric powder • ½ cup water • 1 tbsp grated coconut • 1 tbsp coriander leaves • some LITE HOUSE Rice Bran Oil INGREDIENTS: METHOD: • Soak the moong dal and rice for at least 6 hours or overnight. • In a stock pot, put all the ingredients except coriander and coconut. • Bring everything to a boil, and then let it simmer for about 25 minutes on low flame. Do not forget to put on the lid. Keep stirring occasionally. • Switch off the flame when the rice and moong dal are cooked. Keep aside. • While serving, top the khichdi with some oil/ghee, coriander leaves, and grated coconut. • Your Detoxing Khichdi is ready to be served hot. Enjoy!
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