Khichdi/ Kitchari : How to Cook a Good Recipe

Khichri is also called Kichri, Khichdi, Kedgeree , kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri! And no matter what you choose to call it, the many names of kitchari attest to this one-pot meal that has captured hearts across continents.

A simple dish of mashed rice and lentils, the humble Khichri or Kitchari as it is known in the West, easily shape shifts from a comforting transitional meal for the sick to a star dish at a royal feast.

This is a go to meal for Indians everywhere as a filling easy to digest breakfast, a nourishing meal for fasting and cleanse days.

 

 

Khichri and Samsarjana Krama: Diet for the Sick

Ayurveda plays great emphasis on the health of our digestive fire.

A healthy person protects their vitality by modifying their diet according to their state of health, the seasons, and the time of the day.

Here is the food discipline for someone recovering from a prolonged illness or surgery.

If you are unable to stomach food. Sip on lots of rice water. Boil a cup of washed red rice in a gallon of water till the rice mashes and the water becomes cloudy. Strain this water and drink throughout the day when thirsty.

If you begin to feel better but are nauseated. Eat the mashed rice mixed with the rice water.

If your nausea clears and you begin to recover. Eat more of the mashed rice, sparingly salted.

If you get sharp pangs of hunger. Wash 1/2 a cup of red rice and 1/4 a cup of mung lentils and cook with 8-10 cups of water in a slow cooker or on the stovetop in a stockpot. Salt and season with pepper. If you have been sick for a long time, then do not add anything extra to this soupy mash. Eat at least 3 meals of this before transitioning to a plain Khichri.

You are fully back to yourself. Cook a plain digestive Khichri. Cook 2/3 cup of rice and 1/3 cup of mung lentils with 5-6 cups of water, a generous pinch of turmeric, a teaspoon of freshly chopped ginger root, 1/2 a teaspoon of cumin seeds, a pinch of Hing or asafoetida, couple of shakes of black pepper and salt. Serve with a teaspoon of ghee on top, if you can tolerate it.

Back to Normal Diet. Once you are able to keep down a couple of meals of plain Khichri, you can safely eat a thin chicken soup, bone broth, steamed fish, and steamed veggies.

This diet regimen will help the body’s digestive fire come back strong. You can watch my Instagram video on this here

Khichri Recipe and how to cook

There are as many Khichri recipes as there are households and mothers. The warm, soupy, nourishing and easy to digest Khichri is a natural favorite of Vata Body Types.

Feel free to create your own family Khichri.

To the base of rice and lentils, add any meat or vegetable, spice or seasoning you fancy, and voila! You have mastered the Khichri.

At the hands of Michelin Star Chefs from India, the plain Jane Khichri turns into a smoldering spicy treat.

Here are 3 recipes for your to create a signature dish out of.

A South Indian Khichri recipe, ven pongal

Ingredients:

2/3 cup Basmati rice

1/3 cup Mung bean lentils

Salt for taste

To Temper:

1 teaspoon Oil

1 tablespoon Cashews

1 pinch Hing Asafoetida

1/2 teaspoon black pepper

1 dry red chili

½ teaspoon cumin seeds

1 teaspoon grated fresh ginger

1 sprig of curry leaves

1 tablespoon Cilantro

1 teaspoon Ghee for pouring over.

Method:

Cook the rice and lentils with salt and 5 cups of water till soft and mushy.

Heat the oil and add the cumin seeds. When brown add the Hing, pepper, red chili, and cashews. Stir till the cashews are slightly roasted. Add the ginger and curry leaves.

Add this to the cooked rice and mung lentil mash, and serve with a teaspoon of Ghee on top.

 

 

A North Indian Khichri

Ingredients:

2/3 cup Basmati rice

1/3 cup Mung bean lentils

1/2 teaspoon Turmeric

Salt for taste

1 cup mixed vegetables like sweet potatoes, cauliflower, carrots, beans.

1/3 cup frozen peas

To Temper:

1 teaspoon Oil

1 bay leaf

2 green cardamom

2-3 cloves

1 thin stick of cinnamon

1 dry red chili

½ teaspoon cumin seeds

1 teaspoon grated fresh ginger

1 teaspoon Ghee for pouring over.

Method:

Cook the rice and lentils with salt and turmeric and 5 cups of water till soft and mushy.

Heat the oil and add the cumin seeds. When brown add the bay leaf, dry chili, cinnamon, clove, cardamom, and stir for a few seconds. Add the ginger and vegetables.

Stir well, cover, and cook for 15 minutes till the veggies are soft. Uncover and stir to prevent the veggies from burning. Season with salt.

Add this to the cooked rice and mung lentil mash, and serve with a teaspoon of Ghee on top.

A Khichri for Fasting

Ingredients:

2/3 cup Basmati rice

1/3 cup Mung Dal

1/2 tsp Turmeric powder

Salt to taste

1 cup Mixed Vegetables: green peas, carrots, beans, cauliflower, green bell pepper

To Temper:

1 teaspoon oil

1 Green Chilli (adjust spice levels)

1/2 teaspoon cumin seed

2 tablespoons of peanuts

1 tablespoon Cilantro leaves to garnish.

Method:

Cook the rice and lentils with salt and turmeric and 5 cups of water till soft and mushy.

Heat the oil and add the cumin seeds. When brown add the peanuts and toast well. Add the green chili and vegetables.

Stir well, cover, and cook for 15 minutes till the veggies are soft. Uncover and stir to prevent the veggies from burning. Season with salt.

Add this to the cooked rice and mung lentil mash, sprinkle with cilantro leaves, and serve with a teaspoon of Ghee on top.

A recipe for Khichri dessert

Ingredients:

2/3 cup Basmati rice

1/3 cup Mung Dal

1/2 cup Jaggery (adjust sweetness to your liking)

1/4 cup mixed nuts

1 tablespoon green raisins

1/4 cup grated coconut

2 pods of cardamom, crushed

1 1/2 tin condensed milk

a few strands of Saffron

2 tablespoons of Ghee

1 tablespoon sliced toasted nut to garnish.

Method:

Cook the rice and lentils with 5 cups of water till soft and mushy.

Heat a tablespoon of Ghee and add the nuts. When golden brown add the raisins and toast well. Add the coconut and stir till golden brown.

Add the saffron, cardamom, condensed milk and jaggery. When the jaggery melts, add this to the rice and lentil mash.

Mix well, sprinkle with sliced nuts, and serve with a tablespoon of Ghee on top.

Expert tip

• Toast the lentils till golden brown for extra nutty flavor

• Skip the lentils if you are going to have a side of protein

• Try spicy Khichdi with yoghurt curry for extra flavor

• North Indian Khichri pairs well with a side of spicy fried fish

South Indian Khichri is perfect with coconut chutney

Khichri goes global

Khichri finds mention in the ancients texts of Ayurveda. Because of its versatility, and it’s delicious comforting taste, it has found a home in every corner of the world whether or not Ayurveda is practiced there.

While South India sees Khichdi as a breakfast dish, North India still turns to Khichdi when we feel a little off and want to give our digestion a break.

Give kitchari a try and let me know what you think.