Khichri is one of the most beloved Indian comfort foods, often enjoyed for its simplicity and soothing qualities. Made by cooking a combination of daal (lentils) and rice, Khichri is typically one of the first solid foods given to babies. Its easy digestibility also makes it popular among the elderly. While any combination of daal and sticky or medium-grain rice can make a delicious Khichri, Moong daal with medium-grain sticky rice is the most popular choice. Basmati rice is usually not recommended, as it lacks the starchiness needed for a creamy consistency.
My mother’s favorite version of Khichri was made with Urad daal with skin and cooked with long-grain rice. This version had a pilaf-like texture rather than being mushy. She would often prepare it for lunch during winter, serving it with homemade ghee and fresh cilantro-tomato chutney—delicious!
The ratio of daal to rice in Khichri is a matter of personal preference. I like to use equal parts of rice and daal to maintain a high protein content. Khichri is simple to make, and I find it easiest to cook in a pressure cooker. If you’re not using a pressure cooker, soaking the rice and daal for an hour or more can speed up the cooking process, especially since daal typically takes longer. You can also use a slow cooker, setting it on high for about 4 hours. The ideal consistency for Khichri should be similar to risotto or oatmeal, and it’s best served immediately for optimal flavor.
In North India, Khichri is traditionally served on the 14th of January to celebrate the festival of Sankranti.
ingredients:
3/4 cup medium grain or Jasmine rice
3/4 cup Moong daal with skin
3/4 tsp. salt
3/4 tsp. turmeric
1/2 tsp. powdered cardamom seeds
1/4 tsp. powdered cloves
1/4 tsp. asafoetida powder (optional)
1 tsp. butter, Ghee, or oil
5-6 cups water
for tadka: (optional)
2 tsps. Ghee or oil
1 tsp. cumin seeds
3-4 dried cherry peppers
Fry cumin seeds and peppers in Ghee or oil in a small skillet over medium heat until seeds crackle. Sprinkle over Khichri just before serving.
note:
You can season Khichri with cumin tadka or a few drops of Ghee.
Other popular Khichri combinations are Toor daal with parboiled rice, Lentil with sticky rice, and Urad daal (with skin) with long grain or Basmati rice served with fried garlic tadka.
preparation:
- Wash and rinse daal and rice.
- Place in a 4-5 quart pot or pressure cooker.
- Add salt, turmeric, cardamom, cloves, asafoetida, butter, and water (4 1/2-5 cups if using a pressure cooker/slow cooker and 5-6 cups if cooking on the stovetop).
- Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until cooked and creamy, adding more water if needed.
- If cooking in a pressure cooker, turn off the heat after 5 minutes of consistent pressure.
- Serve with a dollop of Ghee, Papad, and Cucumber Raita!
Copyright © Rashmi Rustagi 2015. All Rights Reserved.