Khichdi Recipe

It’s been quite a while since I last shared something from Indian cuisine. With the weather getting colder, I thought it would be nice to bring you a recipe that is both warming and nourishing. And the best part is, it’s a very simple dish to make.

The origin of Khichdi goes back to Sanskrit. The word derives from the Sanskrit term khiccha, which means “a dish made of rice and legumes.” As the name suggests, the harmony of grains and legumes forms the foundation of the dish. This simple yet nourishing combination has held its place for centuries in both daily Indian cooking and its healing traditions. In many regions of India, it is a staple in everyday meals. In fact, in the Ayurvedic tradition, it is considered a healing food. It is believed to aid digestion, balance the body, and calm the mind. It is especially offered to those who are ill, whose digestive system has weakened, or during fasting periods as a light yet nourishing meal.

As you know, when it comes to Indian cuisine, the power and diversity of spices take the spotlight. Khichdi stands out as a simple yet balanced dish among this abundance of spices. Rice and lentils, cooked with spices such as cumin seeds, mustard seeds, and turmeric, create a meal that is both filling and comforting. The addition of vegetables makes it substantial enough to serve as a main dish on its own. A final touch with butter or ghee enhances both its aroma and nutritional value.

The different varieties of Khichdi reflect the richness of India’s culinary culture. In some regions, it is prepared very simply with just rice and lentils, often in a soup-like consistency. In others, it is made thicker with plenty of vegetables. In Northern India, it is served with yogurt or pickles, while in the South, versions cooked with coconut oil can be found.

Khichdi is also highly flexible when it comes to vegetable choices. Instead of carrots and zucchini, you can use potatoes, peas, green beans, or spinach. In the winter, celery or cauliflower works beautifully too. Spicier versions may feature strong flavors of cloves, cinnamon, or black pepper. Its naturally gluten-free and vegetarian profile is also one of the reasons why Khichdi has become increasingly popular in modern kitchens.

In short, Khichdi is a highly satisfying and nourishing everyday meal. By experimenting with different vegetables and spices, you can adapt it to your own taste and bring both nourishment and soul-soothing comfort to your table.

Enjoy...

Ingredients:
3/4 cup yellow lentils
3/4 cup rice
1 red onion
1 clove garlic
1 tomato
1 carrot
1 zucchini
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric
1/4 tsp black pepper
1 bay leaf
1 chili pepper
Salt
4 tbsp olive oil
1 tbsp butter (optional)
Chopped parsley/cilantro

Preparation:
Wash and drain the lentils and rice, then place them in a bowl.
Add enough water to cover and set aside.
Heat the olive oil in a pot.
Add cumin seeds, mustard seeds, and bay leaf, and sauté.
Add chopped onion, minced garlic, and finely chopped ginger, and cook until the onion softens.
Add the chopped chili and diced tomato, and cook until the tomato softens.
Add turmeric, black pepper, chopped zucchini, and carrot, and sauté for a few minutes.
Add the lentils and rice along with their soaking water, and cook until both are tender (add hot water if needed).
Transfer to a serving dish, drizzle with melted butter (optional), and garnish with chopped parsley or fresh cilantro.

Bon appétit...