Khichari - Rice and lentil one-pot meal

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Khichari

A one-pot grounding and soothing dish

Adapted from Divya Alter by My Little Blue Heron Kitchen

 

Want to experiment and change up how you're eating? After the parties canceled gatherings, when you're ready to to clean-up your kischkas, simplify, and heal your body, try khichari!

Khichari is known for its soothing and healing properties. Khichari (pronounced "kich-di") is Indian/Ayurveda comfort food. It’s delicious, healthy and after eating chocolate, cookies, pasta, and whatever else fun holiday foods you've enjoyed, this is a great dish to prepare. 

With various ingredients  that you'll have on hand, this is a quick and simple dish to make. It’s easy, inexpensive to prepare, and it's fun to eat! Some folks eat Khichari for a solid week to cleanse.  

Your kitchen will smell like heaven. Once you've made your first pot of khichari you'll want to vary ingredients and spices. (I added some ground fennel to this batch.) The ratio of lentils to rice can be changed, too. If you want to cut down on the rice, use half rice/half quinoa. 

Some basic ingredients for khichari (try to get organic)

·      Yellow split mung dal (lentils)

·      White basmati rice

·      Optional quinoa

·      Ground turmeric

·      Fresh Ginger (Use powdered if you don't have fresh.)

·      Curry or bay ("Cassia") leaves - (Indian bay leaves are different than western bay.)

·      Vegetables: carrots, sweet (not white) potatoes, taro root (also called “edo” root .. buy small, firm ones that fit in the palm of your hand), string beans, asparagus, celery root, daikon radish, leafy greens (like swiss chard or spinach)

·      Ghee (organic if possible)

·      Green Thai chile (the tiny green chile’s you find in Indian markets, and in a pinch, a jalapeno will be fine)

·      Sea salt or if you can get it, “Soma” salt

·      Fresh cilantro

MASALA means 'spice mixture' - and you'll need it!

To make a masala (it's what some people call “curry powder”), you'll need a good grinder. A coffee grinder designated as a spice grinder should do! 

This recipe calls for "Grounding Masala". Click on "masalas" above to link you to the recipe. If you're not feeling motivated, find an all-purpose masala powder. Suggestion: try "Mom's Super Spice Masala".  

I love the addition of green veggies. This stew then becomes a well-balanced one-pot meal. I like asparagus and spinach, too. But you can add whatever greens make you happy!

Serve hot, garnished with a drizzle of olive oil, some freshly ground black pepper and plenty of freshly chopped cilantro along with slices of lime. 

Serve with a chutney of your choice. I love date and tamarind or mint chutney. The lime is a surprise - you'll love it!

peace, love and kichiricoo,

jane

Khichari - Rice and Lentil Stew

Equipment: Spice grinder (to grind spices for your masala!), 4-qt. saucepan with lid

Ingredients:

1/2 c. yellow split mung dal (or red lentils)

1 c. basmati rice

1 Tbsp. ghee (or olive oil, or if you like, sesame oil)

1/2 tsp. ground turmeric

1 Tbsp. grated fresh ginger, or use powdered ginger (use less.) I like sunthi ginger, which is supposed to have magical powers (it couldn't hurt)

6 curry leaves (fresh preferred, but you can use dried - I do all the time) or 2 cassia bay leaves

1 small Thai green chile, seeded (left whole or minced .. your choice!)

2 1/2 tsp. grounding masala (see above link to "masalas")

2 tsp. salt (or to taste .. I prefer beginning with a little less - even half,  and then adding to taste)

2 - 3 (or more!) c. diced vegetables of choice: carrots, sweet potato, edo (taro root), beets, zucchini, green beans, asparagus, leafy greens. If using green beans, zucchini, green beans, asparagus or leafy greens, hold off until last 15 minutes of cooking. 

Garnishes:

Olive oil

Fresh, coarsely ground black pepper

Cilantro

Lime Wedges

Chutney of choice

Procedure:

1.   Soak dal (split yellow lentils) and rice together, for 30 minutes.

2.   Meanwhile, mise en place time! (Measure out everything and have it all ready to go.)

3.   Drain the soaked dal and rice and rinse with cold water, very well, until water runs clear. Drain well and set aside.

4.   In a 4-qt. saucepan, melt the ghee (or other oil of choice) over low heat.

5.   When warmed, add turmeric and stir for just a few second, taking care that it doesn't burn.

6.   Add all other spices, including curry (or cassia) leaves and chile (I leave mine whole), EXCEPT the grounding masala and salt and stir for a few seconds until sizzling. 

7.   Now add the well-drained dal and rice and over medium-low heat, stir until almost dry. 

8.   Add masala, salt and veggies and 4 cups of water. Bring to boil over high heat. Reduce heat to low, cover and cook, stirring every ten or so minutes to make sure the stew isn't sticking to the bottom. Do this for about 15-20 minutes and add water, as needs. (This dish drinks water.) In the end, you'll choose your favorite texture: firm, al dente, creamy or soup.

N.B. If you're adding quicker cooking vegetables, add later, about 15-20 minutes into the cook.

Depending upon your rice and dal (age and humidity in your home), and soaking time, cooking time will vary. You'll know when your perfect consistency is reached. (Keep tasting!)

Garnish and serve hot. If you prepare this in advance, add some water when you reheat. 

Serves 4 very generously.