A couple of weeks ago, HI asked me to make khichdi, and it hit me how rarely I cook it these days. It used to be such a staple at my nani’s (grandmother’s) home, and I absolutely loved having it for dinner there. Fresh, aromatic, steaming rice and lentil mix straight out of the pot, we’d usually enjoy it with leftover curry from lunch or with raita and those spicy onions she’d specially make for my nana (grandfather). Those were truly the days.

Anyways getting back to the present, I realized how little it’s made in our own home, and that made me want to film the recipe and share it here, so it isn’t forgotten. Most people associate khichdi with recovery meals for an upset stomach because it’s so light and comforting, but honestly, it deserves a spot on the table any day, anytime because it’s just that good.

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About Khichdi: (also spelled khichri or khichuri) is a traditional South Asian dish made primarily from rice and lentils, cooked together with spices. It’s soft, mildly flavored, and easy to digest — often considered comfort food or a healing meal when someone is unwell.

Rating:   4 out of 5

Cuisine: Desi

Course:  Main

Good for:	4-5 ppl	Ease Level:	5 out of 5
Prep Time:	5 mins	Quickness:	5 out of 5
Cooking Time:	30 mins	Taste Level:	4 out of 5

 Above ratings are out of 5, with 5 being the ‘most’.

GET:

Cooking Pot
Cooking Spoon
Knife
Cutting Board

SET:

Lentil (Red Masoor) 1 cup
Rice 1.5 cups
Whole Spices
-Black Pepper 1 tsp
-Cloves 4-5
-Star anise 2-3
-Cinnamon stick 2-3
Onions 1 (julienne cut)
Salt 1.5 tsp
Water 2.5 cups
Oil 100ml (half cup)

GO:

Mix rice and lentil together, wash and soak them for about 15mins.
Heat Oil in a pot.
Now add julienne cut onions and fry them till they turn golden brown.
Add in water, followed by whole spices.
Add in Salt and bring the water to boil.
Once you see water boiling, add in the soaked rice and lentils mix.
Let them cook without lid on high heat until you are able to see rice on the surface with water.
At this point, cover the pot and put it on dum – let it cook for about 15-20 mins on low heat.
After 20mins, your khichdi is ready. Open the lid an
Serve and enjoy with raita or kabab.

Here’s a quick video to help you understand it a bit more:

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A post shared by Breaks&Bites-Travel•Lifestyle (@yasiikhan)

MY TWO CENTS:

• I used Red masoor split daal (lentil), you can use moong or green lentils if you like.
• Take extra care with heat when putting on dum. a general rule of thumb for this recipe is the heat is high when you’re cooking without the lid and when the lid is on, heat should be low.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy Cooking Easy as!