A soft rich dish which is a common comfort food (similar to Italian risotto)
Khichri, is a comfort food frequently made as a quick filling dinner option alongside a curry or soup. It can also be simply enjoyed with plain yogurt and pickle on the side. Khichri can be made in many different ways with many different flavorings depending on what part of India you are in. The main ingredients are soft creamy buttery rice and lentils, however the spices can vary. In the south it may be spicier with red chili powder, while in northern India it has more whole spices and topped with ghee.
Similar to Italian Risotto, its cooked with more liquid to a soft creamy consistency. Unlike traditional basmati rice made for biryani or pulao where we want each grain to be separate, khichri rice is cooked till it is mashy. It is one of the first whole foods fed to infants and toddlers as its cooked to a soft consistency and does not require teeth to chew. Served with milk or yogurt, it makes for a healthy meal for children and adults alike. Especially when you are sick, this is a hearty meal when you don’t feel like eating spicy foods. This is how it has become a comfort food for many.
When you don’t know what to make or not feeling like a heavy meal while sick, this is the perfect healthy quick fix meal. Using the green Moong dal with the skin on is an even healthier option that plain yellow dal. Served simply with yogurt, papadum and or Kadhi, this is a complete and satisfying meal. A dollop of melting ghee or butter on top of hot steamy khichri adds a ton of flavor to the final dish.
Makes 4 servings
Time: 10-30 mins to soak, 15 mins to cook
Ingredients:
- 1 1/2 cups rice (any, short or long grain)
- 1/2 cup Moong dal (with or without green outer shell)
- 4 cups water for cooking
- 2 tbsp Ghee, butter or oil (ghee is preferred)
- 1 or 2 cloves of garlic small diced
- Optional whole spices for added flavor: 1 whole cinnamon stick, 4 black peppercorns, 2 whole cloves, 1 big black elcho, 1 bay leaf
Method:
- In a bowl, mix the rice and Moong dal together. Wash: add water, swirl around, drain out water. Repeat 3 or 4 times. Fill water and let it soak for 10 mins. After 10 mins drain out all the water.
- In a nonstick pot, on medium heat add ghee and whole spices along with garlic. Stir fry till the garlic is browned and you smell the whole spices approximately 3-4 mins.
- Add the soaked rice and lentils, add 4 cups of water, let it come to a boil approximately 5 mins.
- Lower heat to medium low, cover with lid and cook for 15 mins till the rice and lentils are fully cooked and water is absorbed. It is normal and ok for some of the dal to separate from the shells while cooking. The rice and dal should be easily mashed with the back of your spoon.
- Stir it to check consistency, if you like it softer, add a little bit more water and cook a bit longer.
- Serve hot with ghee (or butter) on top.
- Enjoy!
Tips:
- You can add fresh green or red chili powder for added spice
- You can use green moong dal (split moong) or the yellow moong daal without the shell. Either is fine, green is healthier.
- If you plan to make khichri often, keep the raw rice and dal mixed in a container. The dal to rice ratio should be 1:3.
- Highly recommend using ghee or butter for this recipe, it really adds great flavor to the dish which cannot be achieved with oil.
- Add chopped vegetables like green peas and carrots to make it a complete one pot meal, perfect for office and school lunchboxes