I first learnt of kichidi while eating at Mrs Y.’s table. I can’t believe I never knew of this before!
Funny isn’t it, comfort food takes similar forms and evokes similar feelings despite which cuisine it originates from. I think an ill version of me would be just as happy eating kichidi as Chinese porridge. Well maybe say, 80% as happy. That’s still pretty close. A healthy me would also be happy because both taste pretty good. I happily ate mine with accompanying dishes while at Mrs Y’s, when I recreated this at home I was too hungry and ate it straight from the pot. Shh.
As much as I’d like to say this is Mrs Y’s original recipe, it isn’t. This is because she appears to make it very fast and when I tried to watch her one time I lost track.
Adapted from Padhu’s Kitchen, changing a few ingredients and the rice:dhal ratio.
I’ve also made this recipe with loads of ingredients missing and it still tasted pretty nice – I’ve marked those that I’ve tried it without. I’d suggest you don’t try making it so bare bones that all of the stuff is left out at the same time though
1/2 cup rice
1/2 cup dhal – I used the orange dhal
2 cups water – I used 1:2 for each of the rice and dhal so check what your rice and dhal packet says
1 teasp mustard seeds – without is okay
1 teasp cumin seeds
1/4 teasp whole black pepper (or just black pepper if you don’t have it whole)
A few curry leaves – without is okay
A pinch of hing (asafoetida) – without is okay
1 onion, chopped
2 dried chillies – technically you should use one green chilli, chopped
4 cloves garlic, crushed
1/2 a thumb of ginger, chopped
1 tomato, chopped – original recipe doesn’t have this, but it is a nice option if you want it
1/4 teasp turmeric powder – without is okay
1 teasp chilli powder
1/2 teasp coriander powder – without is okay
1/4 teasp garam masala
Other utensils: pressure cooker or a lot of patience.
- Fry the mustard seeds and cumin seeds in a little oil over medium heat, until they start to dance. Then, add in the black pepper, curry leaves, and hing (if using). Give it a bit of a stir until it smells nice.
- Add the onion, cook until it goes a bit transparant and soft.
- Add the ginger, garlic, and dry/fresh chilli. Fry until fragrant. Add tomato and cook until soft if using.
- Add all the powders, give it a quick stir for a couple of seconds.
- Add the rice and dhal, and fry it until coated with oil. Add some salt to taste.
- Add the water, and close the lid on the pressure cooker. Cook on high for 9 minutes. If you don’t a pressure cooker, close the lid on your pot and be prepared to wait around 20 minutes. Taste and salt as needed.
After that you can garnish with fried onions, or coriander, or a top-up garnish (see the original author’s link). I didn’t do any of these because I was already happy with the taste 🙂