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Ayurveda recommends three types of Khichadi. Whereas this particular diet is light and invigorating for the working of the agni or the gastric fire which takes care of the efficient process of digestion, Khichadi is also believed to be a nourishing and detox diet.
Manda Khichadi Type – This is more of a liquid diet (and more notably as a drained liquid), which is advised for fasting, taking up detox therapies, having weak and delicate digestion and in case of general debility. In the preparing of Manda type of Khichadi, one part rice and mung dal is cooked in eight parts of water. This type of khichadi is more like a soup which is to be taken in the form of small sips and helpings.
Peya Khichadi Type – This type of khichadi is slightly thick. Peya type of khichadi is in the form of liquid gruel. This would be prepared by cooking one part of rice and mung dal in six parts of water.
Vilepi Khichadi Type – Vilepi is the gruel paste khichadi. This is more filling and yet light on the abdomen and the digestive system. This needs to be prepared by adding four parts of water to one part rice and mung dal.
All three types of khichadis are prepared more or less in the same way, yet these require different quantity of water. The mung dal may be used either in split form, or used as the whole and you may add some seasonal vegetables and spices like ajawain (bishop’s weed), large cardamom, cloves and haridra (turmeric) to the same.
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Dr Sonica Krishan is Author and Speaker in the areas of Healthy and Joyous Living through Ayurveda, Meditation, Yoga and other Contemplative practices. She is a leading Ayurveda Professional in India. She is also Health Writer, Columnist, Editor, Ayurveda Consultant and Holistic Healing Coach. Dr Sonica is open for National as well as International Collaborations with interested people / institutions in fields of Ayurveda, Meditation and Yoga.www.drsonicakrishan.com
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