Our national holiday of Thanksgiving, established in 1863 by Abraham Lincoln, is celebrated with friends, family and, of course, lots of good food. Here are two recipes from the Indian subcontinent you may want to try for your holiday gathering: Chai, the sweetened black tea drink which is almost a meal in itself, and Khichari, an easy to digest complete meal which your stomach might appreciate.
A warm exotically flavored drink to warm the body and lite the digestive fire.
- 6 cups water
- 2 tsp. coriander seeds, crushed
- 1 tbsp. grated fresh ginger
- 1 tbsp. whole fennel seeds
- 2 tsp. whole cardamom pods
- 1 tsp. black tea leaves
- 1 tsp. whole cloves
- 2 star anise pods
- 2 cinnamon sticks (or 2 tsp. ground cinnamon)
- 2 cups almond milk (or regular milk)
- Honey or stevia powder
1. Bring the water to a rolling boil.
2. Crush the coriander seeds with a mortar and pestle. Add these along with all of the rest of the ingredients, except the milk and sugar. Reduce the heat to low and simmer gently for 10 minutes.
3. Pour the mixture through a strainer into a heatproof bowl. Let the tea cool for a few minutes before adding the milk and honey (or stevia) to taste.
*Recipe from Eat-Taste-Heal, An Ayurvedic Guidebook and Cookbook for Modern Living
Khichari means mixture of a grain and a bean. This white basmati rice khichari is particularly nourishing and easy to digest.
- 1 c. basmati rice
- 1 c. split mung dal
- 1 tsp. ghee
- 1/2 tsp. black pepper
- 2 tsp. cumin seeds
- 1/2 tsp. minced ginger
- 8 cups boiling water
- Pinch of turmeric
- Pinch of sea salt
1. Wash rice and beans until water runs clear.
2. In a large pot, heat the ghee and saute the cumin seeds and ginger for a few minutes. Add rice and beans and saute over low heat for three minutes.
3. Add eight cups of boiling water (reduce water for a thicker khichari), turmeric, black pepper and sea salt.
4. Cover and simmer gently for thirty minutes over low heat, stirring occasionally.
5. Serve warm.