Traditional Khichdi: A Healing Comfort Food with Rice and Lentils

Traditional Khichdi: A Healing Comfort Food with Rice and Lentils

Khichdi is a beloved dish in Indian cuisine, often considered as comforting and nutritious. It combines rice and lentils cooked together, flavored with mild spices. It is not only delicious but also easy to digest, making it a staple in many households, especially during illness or recovery periods. Khichdi is a versatile dish that can be enjoyed by itself or accompanied by various side dishes and condiments.

Ingredients:
– 1 cup basmati rice
– 1/2 cup split moong dal (yellow lentils)
– 1 medium onion, finely chopped
– 1 medium tomato, chopped
– 2 tbsp ghee (clarified butter) or oil
– 1 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1/2 tsp asafoetida (hing)
– 1 tsp grated ginger
– 2 green chilies, slit
– 1 bay leaf
– 4-5 cups of water
– Salt to taste
– Fresh cilantro leaves for garnish

Instructions:
1. Rinse the Rice and Lentils: Rinse the rice and moong dal under running water until the water runs clear. Soak them together for about 15-20 minutes, and then drain well.

2. Prepare the Spiced Base: In a large pot or pressure cooker, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the asafoetida and bay leaf, followed by the grated ginger and green chilies. Sauté for a minute.

3. Add Onion and Tomato: Add the chopped onions to the pot and sauté until they turn golden brown. Add the chopped tomatoes and cook until they become soft and mushy.

4. Cook the Rice and Lentils: Add the drained rice and moong dal to the pot. Mix well to combine with the spiced onion-tomato base. Add turmeric powder and salt to taste, then pour in 4-5 cups of water. Stir thoroughly.

5. Simmer or Pressure Cook: If using a pressure cooker, close the lid and cook on medium heat for 2-3 whistles. If using a regular pot, cover it and cook on low heat, stirring occasionally, until the rice and lentils are tender and fully cooked, which should take around 25-30 minutes.

6. Garnish and Serve: Once cooked, open the pot and fluff the khichdi gently with a fork. Garnish with fresh cilantro leaves.

Serve the Khichdi hot, accompanied by cooling raita, pickles, or a dollop of yogurt. It’s a wholesome and flavorful dish that provides comfort in every bite.