How To Make Ayurvedic Red Rice Khichdi from Charaka Samhita
Image Credit: Khichdi | Image Credit: Freepik.com

The Charaka Samhita is one of the most respected ancient Ayurvedic texts that talks about all aspects of life, including food. It states,“When we consume food without giving much thought, it can be poisonous for our bodies. But when we eat it thoughtfully, it becomes the nectar of life.”The Charaka Samhita reveals that the secret to good health and longevity is simple living and simple eating.

One of the most popular food items that have its origins in ancient Ayurveda is khichdi or ‘Krishara’. This dish was made by boiling rice and dals together with a dash of salt, turmeric, and some asafoetida or hing. It was believed this combination would help in smooth excretion and body strengthening during sickness. 

Though khichdi is made from staple ingredients commonly found in our kitchens, it provides quite a wide canvas for creativity. You can keep it basic or add vegetables and spices to take it to a whole new level using different varieties of rice or dals. But in this article, we’re taking a look at one of the most ancient recipes for this beloved dish. So, here is an Ayurvedic recipe from 100BCE that uses Rakthashalired rice, which is full of nutrition that can benefit people of all ages. (We’ve made some modern adaptations, of course, like using a pressure cooker):

Rakthashali Red Rice Vegetable Khichdi

This whole-grain fiber-rich recipe is made with unpolished Rakthashali red rice, mixed lentils, and spices, and is loaded with vegetables. Rakthashali red rice has many health advantages, especially for pregnant and lactating women, and it is said that an anemic person eating this rice will be healed completely. 

Recipe for Rakthashali Red Rice Vegetable Khichdi

Ingredients

  • 1 cup of Rakthashalior red rice
  • 1/4 cup each of moong dal, toor dal, and masoor dal
  • 1 onion chopped finely
  • 2 tomatoes, chopped into small cubes
  • 3 cups of mixed vegetables (your choice)
  • 1 green chilli chopped finely
  • 4 cloves garlic finely chopped
  • 1/2 inch piece of ginger finely chopped 
  • A few curry leaves 
  • 1/4 teaspoon of cumin seeds
  • 1/4 teaspoon asafoetida (hing)
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of red chilli powder
  • 1 tablespoon of coconut oil
  • Salt to taste
  • 5-6 cups of water

For Tempering

  • 4 teaspoons of ghee
  • 3 cloves of garlic, finely chopped
  • 4 shallots sliced finely
  • A few curry leaves
  • 1 teaspoon of Kashmiri red chilli powder

Method

  • If you cannot find the Rakthashali red rice variety, then you can use any unpolished red rice or brown rice variety for this recipe.
  • Wash the dals and rice 3-4 times. Then, soak it in water for one hour. Soaking is important to soften the dals and unpolished rice.
  • Pour the coconut oil into a pressure cooker and add cumin seeds, and allow it to splutter.
  • Now add the garlic, ginger, chopped curry leaves, and asafoetida, and saute it for 5 minutes.
  • Next, add the chopped onions, chopped green chillies, and saute for a few minutes till the onions are soft.
  • Add turmeric powder and red chilli powder. Stir well so the mixture is well coated in the spices. 
  • Add the chopped tomatoes and salt, and saute for 5 minutes till the tomatoes become soft.
  • You can use a selection of different vegetables. For example, try spinach, carrots, green beans, and potatoes.
  • Chop them up and add them to the ingredients in the pressure cooker, adding 5-6 cups of water.
  • Mix well and stir for 5 minutes.
  • Now add the soaked and drained rice, and lentils, and give it a good stir.
  • Put on the pressure cooker lid and cook for 20 minutes on a low flame. 
  • Open the cooker and give it a whirl - it should look creamy. Now is the time to temper it.
  • Add ghee and the chopped garlic in a small pan, and throw in some shallots and curry leaves. Fry till the shallots turn crisp and golden brown.
  • Turn off the flame and sprinkle Kashmiri red chilli powder in this pan.
  • Pour this tempering onto the khichdi and – voila! Your mouthwatering Ayurvedic Khichdi is ready.
  • Truly a healthy dish for the ages!

Eating various types of rice instead of the same type (white rice) every time is beneficial for health. They contain varying degrees of nutrients and can be helpful for people struggling with metabolic issues like diabetes. One can start introducing these different varieties slowly to overcome any inhibitions you or your family may have. Start by buying smaller portions – say, 500 gms- at first and then increase their role in your pantry gradually.