Khichdi is the ultimate comfort food when you’re feeling under the weather. When I was a child, my mother would ladle up huge bowls whenever my sister or I felt like we were about to get a cold. It is often given to people when they’re unwell and is very gentle on the stomach.
It also happens to be gluten free as it is made with rice. The combination of rice and lentils is rich in fibre and protein without being heavy to digest. I almost felt a bit silly sharing this recipe as it is so simple and ordinary in our household. However, it really is super nourishing and delicious and I eat it all the time. It’s the perfect meal to batch cook and have on a cozy Sunday night.
In case you were wondering, my mother adds two special ingredients: edamame and peas. You’ve got to get those greens in! Plus both, edamame and peas are a great source of plant protein. Win win.
Ingredients
Method
- Soak 1 cup brown rice and 2 cups of yellow lentils (toor dal) for 3-4 hours in room temperature water. Ensure they are covered by at least a couple of inches while soaking.
- Rinse thoroughly.
- Boil with 9-12 cups of water. Add 1 tsp haldi and 1 tsp hing once boiling. Turn down the heat and simmer for 30 minutes.
- At this point, add in the carrots, beans, peas and edamame beans. Add 2 tsp salt and stir the mixture thoroughly. Lentils absorb a huge amount of water so ensure it is quite liquid.
- Simmer for an additional 30 minutes or longer. It should be soft and almost mushy when fully cooked.
- Finally, heat 1 tsp of oil in a pan (or omit if oil-free) for the tadka – which adds the seasoning to the khichdi. Add in 2 tsp jeera, 2 tsp haldi and 1 tsp of asafoetida and break 3-4 dry red chillies into the pan. Be careful not to burn and stir for a minute. Add to the khichdi mixture and stir thoroughly. Let sit for a few minutes with the lid on the pot.
- Serve a bowl of khichdi with corn or lentil papad and a dollop of coconut yoghurt. A homemade mango pickle adds a spicy kick too.
