For most Indians, having Khichdi – rice and dal mixed together- for a meal could mean any one of the following:
a) you have eaten too much at your last meal and are “detoxing”
b) you are ill and in need of bland food
c) you are on some crazy non-spice diet
d) you don’t have much of a life so need comfort food
Applying that logic, I am afraid, the son and I would fall into category d). This is our default “feel good” food – to be eaten with yoghurt on the side, preferably in front of the TV when India is winning at cricket. As you can imagine, we haven’t eaten this dish for a while.
I lie. We’ve had it pretty often in the last couple of months to cope with India’s incredible losses!
By the way, the British borrowed the concept of this dish to make kedgeree – a traditional breakfast from colonial times made of rice, haddock, boiled eggs, curry powder, assorted spices, cream and raisins.
Here is a recipe for the Indian Khichdi. Enjoy.
A nutritious and nourishing dish of rice and lentils.
- 100 gms. washed basmati rice
- 50 gms. washed and drained split Masoor dal ((red dal))
- 3 cups water
- 1 tsp. cumin seeds
- 1 tsp. turmeric
- a pinch of asafoetida
- 1 tsp. ghee/sunflower oil
- Salt to taste
The quantity of water is quite key in this dish - make sure it is double the quantity of rice and dal. The khichdi is a success when the rice and dal grains are separate from each other.
|Heat up the ghee/oil in a saucepan and lightly fry the cumin seeds. |
|Put in the rice and dal, salt and turmeric and stir for a bit. |
|Add the water. A tip here is that the water should be twice the quantity of the dal and the rice. |
|Cover and cook on simmer until all the water evaporates. It is best not to cover the saucepan completely, leave a small section of it open so that the boiling water does not spill over. |
|Serve hot with yoghurt. |