October 17, 2012

Punjabi Khichdi

Khichdi (Kh-itch-dee) is a very mildly flavored, soupy preparation of lentils and rice. Common in pretty much the entire Indian sub-continent, variations of the same basic theme are found across India, Pakistan, Nepal, Bangladesh, Sri Lanka ... it is considered a comfort food. Traditional preparations are gentle on the stomach but offer a special blend of spices and herbs that are gentle enough on folks suffering from 'Delhi-Belly' ... or gastric troubles. Even within the same region and cuisine, there are often variations of it, depending upon the particular variety of lentils used and in some instances milder, easy to digest veggies, such as peas and carrots and cauliflower, may also be used. 

Ammaji's Kitchdi
Prep Time: 10-12 min

  1. 1/2 cup Split Mung Dal (Split Green lentils, with skins)
  2. 1/2 cup Brown rice (traditional preparations use white rice)
  3. 3.5 - 4 cups water
  4. 1/8 tsp Asafoetida
  5. 1-2 tsp Cumin seeds
  6. 1 tsp fresh or dried Cilantro leaves
  7. 2-4 Dried Curry leaves (optional)
  8. 1 tsp minced ginger (optional)
  9. 1 tsp Garam Masala (optional)
  10. salt and pepper to taste.
Add all ingredients to a pressure cooker and cook under high pressure for 10 minutes. Allow to sit for a few minutes, or release pressure immediately. If you don't have a pressure cooker, use a deep stock pot and cook until the dal is almost all turned to mush and the rice is super tender. The overall consistency should be that of a very wet oatmeal, or cream of wheat. Mix well, garnish with freshly cracked black pepper, and serve hot. Traditionally this dish is eaten with plain home-made yogurt, or spicy Indian pickles. Some people swear by the flavor of a dollop of butter on each plate ... I've never been a big fan and I don't use oils anymore so I didn't even bother with it today. 

Assessment: I already know I love this dish. But T loved it today :) Score!!!! 

1 comment:

  1. This looks delicious! I've recently fallen in love with curry leaves.