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Volker's Special Energy Stew – Khichari
2026 June 12
Ingredients for up to 4 people
- 100 g basmati rice
- 100 g red or yellow lentils
- 700 ml lightly salted water
- 400 g vegetables of your choice, suited to your Ayurvedic type. You can find tips here
- 1 tbsp chopped ginger
- 1 chilli (for Kapha dosha types)
- ½ tsp ajwain
- 2 bay leaves
- 2 tsp coriander seeds
Preparation
To prepare, pre-cook the rice: to do this, rinse the rice briefly and cook it in 1 litre of lightly salted water with the cardamom pods added; then drain the rice and remove the cardamom pods.
Place a saucepan of water on the hob and bring to the boil. Wash the lentils until the water runs clear. Add the lentils to the water along with the ginger, cinnamon stick and chilli (for Kapha types or optional), ajwain and bay leaves, and simmer for 30 to 40 minutes, stirring occasionally, until the lentils become creamy. Then remove the bay leaves, cinnamon stick and chilli.
In the meantime, prepare the other ingredients: the vegetables, the chutney and the raita.
Cut the vegetables into small, bite-sized pieces. Place the coriander, fennel and cumin seeds in a mortar with a little salt and grind as finely as possible. Heat the ghee in a frying pan, briefly toast the spices until they are fragrant, then add the vegetables and mix well. Add the lemon juice (or the dissolved tamarind paste) and fry the vegetables until al dente.
Once the lentils are cooked, mix them into the rice. If desired, add a little ghee or cream – or a vegan alternative – and mix in the fresh, chopped herbs.
