Ingredients of Moong dal khichari for tridosha
One cup of basmati rice
One cup of yellow moong dal
One inch piece of fresh ginger, peeled and finely chopped
Two tablespoonful of shredded, unsweetened coconut
A handful of fresh cilantro leaves
Six cups water
Ten black peppercorns
Three bay leaves
Five whole cloves
One and a half inch of cinnamon bark
Three tablespoonful of ghee

Method of preparing Moong dal khichari for tridosha
The moong dal and the rice should be soaked in water for at least two hours before cooking. Blend ginger, coconut, cilantro and half cup water until it forms a fine liquefied paste. Heat a large saucepan on medium flame and after some time add ghee. Then put cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir the ingredients for some time till it gives out an aroma. Add the liquefied paste along with turmeric and salt. Stir till it turns slightly brown in colour.

Add the moong dal and the rice in the gravy and mix it well. Add the six cups of water cover the saucepan and boil it for nearly five minutes. Reduce the flame and cook by slightly covering the saucepan til the rice and dal softens and mixes well with each other. Do this for nearly half an hour.

This Moong dal khichari is excellent for tridoshic (all the doshas in balance) prakriti.