Traditional (But Oil-FREE) Indian Khichdi (Kitchari)

Wondering how to temper Indian spices without Ghee and/or oil? Here's how its done in this traditional Indian comfort food dish introduced on our most recent episode of "Cook, Chat & Chow Down" with Dr. Patel and his lovely wife Jessica, cooking and discussing Type 2 Diabetes prevention and reversal, which we did recently in the

Free Plant-Empowered Woman Facebook Group.

Vegan Cooking Level: Advanced

(Serves 4-6 people)


Grains & Beans:

½ cup Brown Rice (soak 6 hrs in water and then drained) (alternative, use White Rice (soak 30 mins) ½ cup Quinoa + ½ cup Moong dal (Green Split lentil) (both soaked together in water for 10-15 mins and drained)

4 ½ cups of water (ratio of grains/lentil mix to water is 1:3)

*Dry Whole Spices & Nuts: 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 Bay leaf 1 twig of Neem leaves (optional) 1-2 Cinnamon Sticks 2 Star Anise 2 Cloves 1 Dried Red Chili 10 Peanuts (optional) 10 Almonds (optional) 10 Cashes halves (optional)

*Dry Ground Spices: 1 teaspoon Garam Masala 2 teaspoon Turmeric powder ½ teaspoon Asafoetida (hing) 1 tablespoon cumin

1 tablespoon coriander powder 1 tablespoon dried Neem leaves powder (optional) 1 tablespoon red Chili powder (adjust according to taste) 3/4 tablespoon salt (adjust according to taste)