Khichdi

Khichdi is a simple but hearty dish made from lentils, rice, and spices. It's a staple in many Indian households and is often served as a comfort food or as a way to use up leftover rice and lentils. This recipe is for a basic khichdi, but you can add other vegetables or spices to taste.

Khichdi is one of the oldest dishes in the Indian subcontinent, with its roots in ancient Ayurvedic medicine. It was originally made with just lentils and rice, and was used as a healing food for people with digestive problems. Over time, other spices and ingredients were added to the dish, and it became a popular staple in many Indian homes. Today, khichdi is still a popular comfort food, and is often served to people who are sick or recovering from an illness.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• ½ cup yellow lentils, picked over and rinsed
• ½ cup white rice
• 3 cups water
• 2 teaspoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 dried red chili, broken into pieces

Instructions

1. In a medium saucepan, combine the lentils, rice, and water. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lentils are tender.
2. Heat the oil in a small skillet over medium heat. Add the mustard seeds, cumin seeds, coriander seeds, and chili and cook until the seeds start to pop.
3. Add the tempered spices to the lentil mixture and stir to combine.
4. Season with salt and pepper and serve.

Why It Works

• The combination of lentils and rice provides a complete protein, making this dish a good source of protein for vegetarians and vegans.
• The spices in this dish help to improve digestion and absorption of nutrients.
• The khichdi is cooked in a single pot, making it easy to prepare and clean up.