Easy khichadi recipe for new and expecting mothers

Ayurveda recommends meals that are easy to digest for the initial days of postpartum recovery. Khichadi made with rice and green mung beans helps in providing nutrition to the body, while being easily digestible. It is a well balanced comfort food, rich in proteins, iron and fiber and is great for moms, both during pregnancy and postpartum recovery.

Great thing about khichadi is that it is quite easy to make, and one can make simple variations to suit the taste. 

We are sharing one of our favorite khichadi recipes here. Avoid the peppers if you are making this postpartum.

Prep Time 

10min

Cook Time 

15-40 min  

Servings 

4 

• 1 cup basmati rice
• 3/4 cup green mung beans 
• 1 cup potato, diced 1/4 inch
• 3/4 cup pea
• 4-5 cloves of garlic, chopped 
• 1 tsp cumin seeds
• 1 mini bell pepper, chopped
• 2-3 tbsp ghee
• Salt to taste

1. Mix the rice mung beans, and wash them thoroughly.
2. Put the mix in a pressure cooker or a deep pan and add the potatoes, peas and pepper to it.
3. Add 3 cups water and 1½ tsp salt or according to taste.
4. Close the pressure cooker or cover the pan and put it on high flame.
5. If you are using a pressure cooker,  after 1 whistle, turn the flame to low and let it cook for 5 – 10 minutes before turning off the burner. Do not open the cooker yet.
6. If using a pan, cook for about 40 min till the rice is soft.
7. In a small sauce pan, warm the ghee. Add cumin seeds and garlic to it and cook for 15-20 seconds until garlic starts turning brown.
8. Serve the khichadi in a bowl and top with the ghee mix. 

You may increase the amount of water to make a soupy khichadi, which is recommended for first few weeks postpartum.