Navadhanya Ayurveda Bowl Recipe

Reader Contribution by Dr. Arya Krishna
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Navadhanyas are the nine-grain varieties popularly known for their health benefits. The Navadanya includes Bengal Gram, Wheat, Horse Gram, Green Gram, Rice, White beans, Black Sesame Seeds, Chick Peas or garbanzo beans, and Black Gram.  These nine grains provide essential nutrients to the human body. These grains are versatile and can be used in a variety of dishes like soups, salads, appetizers, main course, etc.

Bengal gram, which is popularly called Chana dal in Indian cuisine, is yellow in color and it can retain its shape even when fully cooked. It has a nutty flavor which adds to the deliciousness and rich flavor. Wheat, popularly called as Godhuma in Ayurveda, is Vata and Pitta pacifying and helps in improving body strength and nourishment. Horse gram, called Kulattha which is predominant of Kashaya Rasa (astringent taste) is Kapha Vata Pacifying. Green gram, or Mung beans, are easier to digest and can be eaten daily. All these grains are great sources of plant-based protein. If we closely analyze each of these grains is a powerhouse of nutrients. The consumption of these nutrients combined together keeps us healthy and free from lifestyle disorders.

Let us look at the recipe of Navadhanya Ayurveda Bowl/ Navadhanya Kicchdi. This healthy and mindful recipe can keep the diseases at bay.

Navadhanya Ayurveda Bowl Recipe


  • 1 Cup of Navadhanya (2 tbsp. of each of the grains in equal quantity)
  • 1 tbsp. Olive Oil
  • Half of a yellow onion
  • 2 plum tomatoes deseeded and sliced
  • A handful of fresh cilantro chopped
  • Salt and Pepper to taste

Method of Preparation

Soak all the grains except rice overnight in 2 cups of water. In a medium pot cook the washed and drained grains in 3 cups of water. Return to a boil, then reduce the heat and cover the pot. Simmer, stirring occasionally, until all the liquid has been absorbed about 20 mins. In a pan, add 1 tbsp. Olive oil and sauté the onions until soft. Add the tomatoes, cover and cook for 2 minutes or until mushy. Add salt and pepper to taste. Combine well the cooked Navadhanyas with onion-tomato mixture. Garnish with chopped cilantro.

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