kichri
Kichri (or khichdi), has long been revered and enjoyed throughout history. Made up of rice, lentils, and aromatic spices flavored by spices such as cumin or cardamom; its humble beginnings have transformed it into an comforting and nutritious staple in many cultures worldwide.This one-pot meal features an irresistibly delicious combination of carbohydrates and plant-based proteins to provide a satiating meal, perfect for satisfying even the pickiest eater. The delicate infusion of spices adds depth and aroma that delights all senses.
Equipment
- 1 Pressure Cooker A pressure cooker is often used to cook kichri quickly and efficiently. It helps to soften the lentils and rice faster, reducing cooking time.
- 1 Saucepan If you don't have a pressure cooker, a regular saucepan or pot can be used to cook kichri. It may take a little longer to cook.
- 1 Wooden Spoon A wooden spoon or spatula is handy for stirring the kichri while it cooks and preventing it from sticking to the bottom of the pan.
- 1 Cutting board You'll need a cutting board and a knife to chop the vegetables and herbs that you might want to add to your kichri.
- 1 Mixing bowl If you want to soak the lentils and rice before cooking, a mixing bowl can be used to combine them with water and allow them to soak for a while.
- 1 Strainer If you prefer to rinse the lentils and rice before cooking, a strainer can be used to remove any impurities or debris.
- 1 Spice Grinder If you're using whole spices in your kichri, a spice grinder or mortar and pestle can be used to grind them into a fine powder or paste.
- 1 Serving Bowls Finally, you'll need bowls or plates to serve your kichri. You can garnish it with cilantro, fried onions, or ghee (clarified butter) for added flavor.
Ingredients
- 1 cup Rice
- 1/2 Split yellow moong dal
- 2 tbsp Ghee
- 1 tbsp Cumin seeds
- 1/2 tbsp Mustard seeds
- 1/2 tbsp Turmeric powder
- 1 tbsp paste
- 2-3 Green chilies
- 2-3 tbsp Garlic cloves
- 1 med Onion
- 1 med Tomatoes
- 1 cup Mixed vegetables
- 4 cups Water
- 1/2 tbsp Garam masala powder
Instructions
- Rinse the rice and split yellow moong dal separately under running water until the water runs clear. Soak them in water for about 30 minutes, then drain and set aside.
- Heat ghee or oil in a pressure cooker or a large pot over medium heat.
- If using asafoetida, add a pinch and stir for a couple of seconds.
Video
Notes
Rice and Lentils: Kichri typically features equal parts of both rice and lentils, such as basmati or jasmine varieties, as well as yellow split lentils (moong dal) or red lentils (masoor dal). Rinse both thoroughly before using.
Soaking: Soaking rice and lentils for 30-60minutes prior to cooking may aid digestion while decreasing cooking time, though this step can be skipped in a pinch if time is of the essence.
Spices for Kichri: To tailor this dish to your personal taste, the spices you add can vary widely. Common ingredients may include cumin seeds, mustard seeds, turmeric powder, coriander powder, red chili powder, and garam masala; feel free to adjust according to your palate!
Vegetables: Kichri can be prepared either with or without vegetables. By including peas, carrots, potatoes, or spinach in your recipe you can increase both its nutritional value and enhance its taste. Cook these together with the rice and lentils or saute separately prior to adding them to the finished kichri product.
Water Ratio: When making kichri recipewater plays a decisive role in its texture. If you like porridge-like consistency, use more liquid. If you prefer something dryer like drier kichri instead, reduce its volume. A general guideline would be to use a 1:1 ratio with 2-3 cups of liquid being needed per cup of each ingredient.
Cooking Methods: Kichri can be prepared in various ways. From stovetop, pressure cooker, or Instant Pot cooking methods - each requires its own amount of time and water - so be sure to adjust according to which one you select.
Garnishes: Kichri can be customized further by garnishing with fresh cilantro leaves, fried onions, or drizzles of clarified butter (ghee). These finishing touches add additional depth of flavor and aroma.
Accompaniments: Kichri can be enjoyed with various accompaniments such as yogurt, pickles, papadums, or a side salad. Each one provides an exciting array of tastes and textures that round out the dining experience.