Creamy and fragrant, filling without being heavy, deceptively rich-tasting and supremely healthful at the same time -- "Khichdi is India’s chicken soup for the soul”: a dish everyone knows, and everyone knows how to make..

So when Andrea Theis calls to ask if I would teach her to cook Khichdi a la Ayurveda, I'm more than happy to oblige. I prepare the handouts -- Indian Traditions, Ayurveda basics, Spice-cheat-sheet and Recipes; Bindis and a Mango Smoothie to begin with.

While going over the spices, I tell her that Ayurvedic experts consider Khichdi a vital food for restoring balance to body and mind. She's pleasantly surprised to learn that it is used in Ayurvedic cleansing therapy, because of its ease of digestion and assimilation...

Soon we're chopping veggies, washing daal and rice and the Khichdi gets underway. I tell her that the humble Khichdi is also endlessly variable, a veritable mix-and-match for all manner of grains, dals and greens. In Hindi, Khichdi means “a mess” or “all mixed up.” Take that to heart, and it will never bore you....

When the daal, rice and veggies start to melt together in a creamy porridge like consistency, we prepare the Tadka with Ghee and all the spices that make Khichdi as nourishing as it is. Andrea is already falling in love with the fragrance wafting from the Tadka and can hardly wait to taste it. Ahh.. but we have to roast some Papad & make some Raita. Tadka, Papad and Raita make the humble Khichdi a complete meal.. We roast Aalu (potato) Papads and grate cucumber for the raita.. Andrea cannot wait anymore.. her mouth is already watering..

Finally, we sit down.. En Guete!!! Andrea takes one bite... "Mhmmmm.. this is divine - health and taste.. all melted together in one pot!!" 

I couldn't agree more....