Khichri

A humble porridge like risotto dish with minimal pantry ingredients. Basmati rice and green split bean lentil, cooked down in water or stock. A comforting dish not just for the colder months, but for all ages. Khichri, which is light on the stomach and great for those under the weather, or to give to friends and family who are healing.

This dish is the definition of my childhood. I remember enjoying it with my Dadi (grandmother) or on days my mom didn't feel like cooking, after a long day of solo parenting while my dad was on an overnight call. A heaped dollop of plain yogurt and a sprinkle of sugar and my sisters and I would lick the bowl clean!

Here's my humble version of a childhood classic!

Ingredients:

• 1 cup Basmati Rice

• 1/4 cup Green Split Mung Bean Lentil

• 4 cups Water or Stock

• Salt to taste (lessen or adjust if using stock)

• 1 to 2 tbsp Ghee

Method:

1. Presoak your rice and lentils for at least an hour.

2. Rinse and drain your soaked rice and lentils.

3. Add to a pressure cooker on medium heat with your water and salt.

4. Attach lid securely and pressure cook for 10 to 12 minutes (3 whistles).

5. Turn stove off and let the pressure release naturally.

6. Open lid carefully, mix in the ghee and enjoy!

Take it one step further and turn it into Masala Khichri!

Ingredients:

• 1 cup Basmati Rice

• 1/4 c. Green Split Mung Bean Lentil

• 1 tbsp Oil

• 1 tsp Mustard Seeds

• 5 to 6 Curry Leaves

• 1/2 Large Onion (chopped)

• 1 tbsp Tomato Paste

• 1 tsp Garlic Ginger Paste

• 1/4 tsp Green Chili Paste or 1 Thai Green Chili

• 1/2 tsp Red Chili Powder

• 1/4 tsp Turmeric

• 1/2 tsp Cumin Powder

• 1/2 tsp Coriander Powder

• Salt to taste (lessen or adjust if using stock)

• 1 Sweet Potato (peeled and cubed)

• 1/2 cup Frozen Peas

• 4 cups Water or Bone Broth

• 1 to 2 tbsp Ghee

Method:

1. Presoak your rice and lentils and set aside.

2. Heat oil in a pressure cooker on medium heat.

3. Add mustard seeds and curry leaves.

4. Once they start to sizzle add your onion.

5. Saute the onions until translucent then add your pastes and spices.

6. Give it all a good mix then add your sweet potato and peas.

7. Rinse and drain your soaked rice and lentils.

8. Add them to the pot along with your liquid of choice.

9. Give it all a good mix.

10. Bring it to a boil, secure your lid tightly, and pressure cook for 10 to 12 minutes (3 whistles).

11. Turn stove off and let the pressure release naturally.

12. Open lid carefully, mix in the ghee, garnish with chopped cilantro (optional) and enjoy!

Instant Pot Instructions: Pressure on high for 5 minutes, then 10 minute NPR (release pressure manually 10 minutes after the IP beeps).

You can view a video of how I made the Masala Khichri here!

I hope you give it a try and enjoy it as much as my family and I do!