{"id":6021,"date":"2018-01-29T11:01:00","date_gmt":"2018-01-29T10:01:00","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&p=6021"},"modified":"2025-05-09T14:55:18","modified_gmt":"2025-05-09T12:55:18","slug":"khichari-ayurveda","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/khichari-ayurveda\/","title":{"rendered":"Khichari Ayurveda"},"content":{"rendered":"\n

Khichari Ayurveda es una \u00absopa\u00bb o papilla ayurvedica muy t\u00edpica – hecha de arroz basmati y habas mungo (amarillos, partidos, pelados). Es un ingrediente b\u00e1sico de cualquier cura \u00abpanchacarma\u00bb. Regula la digesti\u00f3n y es muy facil de digerir. De all\u00ed viene su denominaci\u00f3n de ser \u00abvacaiones para el agni\u00bb – Agni es nuestro fuego digestivo. Kichari sirve para equilibrar los doshas, desentoxifica y ayuda de reponerse despues de sufrir una enfermedad. Seg\u00fan el dosha y la enfermedad se le a\u00f1ade al kichari unas determinadas especias y verduras. De esta manera se adapta la receta para cada \u00abpaciente\u00bb. Esta receta b\u00e1sica proviene del libro \u00abAyurveda heilt\u00bb de Kerstin Rosenberg.<\/p>\n\n\n\n

Ingredientes (1 persona)<\/strong><\/p>\n\n\n\n

2 cucharadas de arroz basmati<\/p>\n\n\n\n

2 cucharadas de habas mungo (amarillas, partidas) = mung dal<\/p>\n\n\n\n

1 cucharadita de Ghee<\/p>\n\n\n\n

Especias al principio<\/strong><\/p>\n\n\n\n

de cada uno 1\/4 cucharadita: hing (asaf\u00f6etida), cumino, curcuma, gengibre en polvo y 400 ml de agua caliente<\/p>\n\n\n\n

Especias para el final<\/strong><\/p>\n\n\n\n

zumo de limon, tamarinde, sal, cilantro fresco picado<\/p>\n\n\n\n

Preparaci\u00f3n<\/strong><\/p>\n\n\n\n

Calentar una sart\u00e9n y tostar all\u00ed sin a\u00f1adir aceite el arroz y las habas mungo para 2 – 3 minutos. Sacarlos y ponerlos al lado.<\/p>\n\n\n\n

Calentar el una olla el Ghee y tostar en ello el hing, cumino, curcuma y gengibre en polvo. A\u00f1adir al arroz y las habas y remover un poco.<\/p>\n\n\n\n

A\u00f1adir el agua caliente y dejar que todo cocine hasta que las habas y el arroz esten totalmente blandos.<\/p>\n\n\n\n

Al final rectificar con zumo de limon, sal y cilantro fresco.<\/p>\n\n\n\n

Variaciones<\/strong><\/p>\n\n\n\n

Cansancio y agotamiento<\/strong>: el kichari puede ser m\u00e1s liquido. A\u00f1adir zanahor\u00eda, col blanca, urad dal y m\u00e1s ghee.<\/p>\n\n\n\n

Diarrea:<\/strong> utilizer una mezcla de cada 1\/3 lentejas rojas – mung dal y urad dal. Lentejas rojas tienen un efecto espesante para la evacuaci\u00f3n.<\/p>\n\n\n\n

Problemas de digesti\u00f3n:<\/strong> equilibrar con cumino, hing y curcuma<\/p>\n\n\n\n

Astma \/ Tos:<\/strong> a\u00f1adir al kichari chana dal, garbanzos, col blanca, gengibre fresco, pimienta negra, clavo, canela<\/p>\n\n\n\n

Gases: <\/strong> hing, cumino, hinojo, zumo de limon<\/p>\n\n\n\n

Seg\u00fan la estaci\u00f3n del a\u00f1o se le puede a\u00f1adir esparragos, espinacas….Kichari es el hijo querido del Ayurveda. Buen porvecho y buena digestion! Samagni como se dice.<\/p>\n\n\n\n

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