Comforting Khichari is nutritious, delicious and perfect for a Meatless Monday meal. It’s also a great pantry meal and easily adaptable. Like most of the world, my husband and I are sheltering inside until the Covid 19 pandemic is defeated.
We are eternally grateful to the brave and heroic healthcare workers, grocery shoppers, delivery people and others who are putting their lives on the line so that we can be cared for and fed. There cannot be enough shout-outs to those who are risking their own lives during these extraordinary times.
In order to help in some small way, we are trying to limit grocery deliveries. But we also know how important it is to so many families living on the edge to have any income coming in. So if you are receiving deliveries, please be generous with the people who are making them. Every little bit helps. For those lucky enough to have jobs that can be performed remotely and the incomes to go with it, be very generous.
So why Khichari? The most basic is comprised of a lentil, rice and some seasoning. Not only are these pantry staples for many, but it is loaded with nutrition for those who are following a vegetarian or vegan diet. While not a vegetarian, my husband and I often eat vegetarian or vegan meals. I came across this particular recipe recently and knew that I had everything on hand. Well almost. I didn’t happen to have the Thai chile or cauliflower. But I did have a butternut squash and a jalapeno pepper.
I made up a simple raita (yogurt and cucumber) to eat alongside with some pita that I had in my freezer. If you are vegan, a chutney of some sort or some other vegetable dip would be appropriate. And if you don’t have either of those, this dish is comforting and delicious on its own.
I simply peeled, cubed and roasted my butternut squash with EVOO, salt and pepper at 425 degrees F. for about 20 minutes. And I added a cup of frozen peas to the end of the cooking time as much for color as anything else. What I am trying to say, is don’t stress if you are missing an ingredient or if you want to substitute something. I had mung dal in my pantry and curry leaves in my freezer. If you don’t, then double up on the split red lentil and just leave out the curry leaves. Maybe add some lemon or lime zest if you have it or a bit of asafoetida.
This is not a traditional recipe so don’t be afraid to play with it a bit. Now is a great time to be a bit fearless with cooking. However you end up making Khichari, just keep the proportions of grains and lentils to liquid. And if you are not using a split lentil, the cooking time might increase a bit along with the liquid. You can always add liquid as you go if necessary. Assuming you can receive deliveries, most of the ingredients are available online and keep well stored in airtight containers. After that, go for it!
For other great dal and side ideas:
Yield: About 4 servings
¼ cup red split lentils
¼ cup yellow split mung dal
¼ cup basmati rice
¼ cup white quinoa
2 tablespoons ghee or melted virgin coconut oil
½ teaspoon ground turmeric
6 fresh curry leaves or 2 dried cassia leaves (optional)
1 1-inch piece ginger, peeled, very finely chopped (about 1 tablespoon)
1 small green Thai chile, finely chopped
2 cups chopped cauliflower florets and/or peeled daikon
1 teaspoon ground fennel seeds
1 teaspoon (or more) Himalayan rock salt (or kosher salt)
Cilantro, basil, lime slices, black pepper, and olive oil (for serving)
Cover lentils and mung dal with water in a small bowl and let soak 30 minutes. Drain. Meanwhile, rinse rice and quinoa and drain well.
Heat ghee or oil in a large pot over medium-low. Add turmeric and toast just until slightly darkened, about 10 seconds. Add curry leaves, if using, ginger, and chile and cook until very fragrant, about 1 minute.
Add drained lentils, mung dal, rice, and quinoa and cook, stirring, until nearly dry, 1–2 minutes. Add cauliflower, fennel seeds, 1 tsp. salt, and 4 cups water. Increase heat to medium-high and bring to a boil. Reduce heat and skim off any foam that forms on the surface, then simmer covered until grains and vegetables are very tender, 30–40 minutes; the khichari should be thick, very soft, and just loose enough not to stick to bottom of the pot (add water as needed to loosen). Season with more salt, if needed. Note: I did not have the cauliflower so I roasted my butternut squash separately and added it on top for serving.
Divide among bowls. Top with cilantro, basil, black pepper, and limes. Drizzle with oil.