Indian Rice-n-Lentil ‘Khichdi’
Satisfaction in a Bowl…
The Basic Version of Indian Lentil-n-Rice ‘Khichdi’
Sometimes, all one really craves is a simple home-cooked meal; one that literally cooks itself, using a few pantry and refrigerator staples. Almost a generic term for comfort food, India’s favorite ‘Khichdi’ (pronounced and spelled in a variety of ways), in its many avatars, definitely fits the bill.
A word that loosely translates to 'mixture', Khichdi in its most basic version is a combination of basmati rice and split lentils, with minimum spices and aromatics, simmered in a covered pan till the rice and lentil grain are well cooked, almost mushy in texture. It’s a bowlful of comforting delicious goodness, one that many consider an ayurvedic detox meal. The ghee or butter at the end of the cooking process is an important touch to this recipe, one that gives unbeatable flavor and glazes the Khichdi.
Often, a few vegetables are thrown into this rice and lentil preparation to create a heavier family meal, making this Khichdi recipe a kinda blank canvas, ready for your creativity and ideas for additional ingredients like green peas, spinach, carrots, zucchini or potatoes. Or change it up and toss in salmon or boiled eggs, to create your own signature Khichdi version.
Personally, this satisfying daal-n-rice mélange is my go-to meal for days when all I need is a warm bowl of Indian goodness, a no-fuss one-pot preparation that can be brought together in around half an hour. As the warm steam from a freshly prepared bowl of Khichdi rises to meet your senses, I promise you a meditative-meal-for-the-soul like none other!
