My soul food: Khichdi


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Photo courtesy of Drriad, Wiki

Photo courtesy of Drriad, Wiki

Khichdi is a fragrant broth made by combining lentils and rice and lightly spicing it to give it a subtle flavor that will satisfy the taste buds.

Back in India, Khichdi is eaten by people when they aren’t feeling too well. It’s easy to digest and has  the right combination of rice and lentils that contains all the amino acids that your body needs.

In the ancient practice of Ayurveda, Khichdi is a detox food because it is very light and nutritious. Even in college, whenever I feel homesick, I cook this simple yet appetizing dish. This week, I’m sharing the recipe with you.

Ingredients:

  •      1 cup rice
  •      ½ cup mung lentils
  •      1 inch of ginger (finely chopped)
  •      1 teaspoon cumin seeds
  •      2 tablespoons ghee (clarified butter)
  •      Salt to taste
  •      Pepper to taste
  •      Few sprigs of cilantro (optional)

Procedure:

  1.     Wash rice and lentils and soak for 15-20 minutes.
  2.     Heat the ghee in a six-quart pot till it starts to simmer. Add the cumin seeds until they turn brown.
  3.     Heat until you get a fragrant smell.
  4.     Add the chopped ginger and sauté for a minute.
  5.     Add the rice and lentils along with three cups of water. Add a pinch of salt and pepper. Bring to a boil.
  6.     Cover and cook on a low flame for about 30 minutes until the lentils are fully cooked (very soft).
  7.     Garnish with cilantro.
  8.     Serve immediately, and enjoy!