We have a 50/50 vote for this one pot dish in our household, maybe the same for the rest of you out there. My husband thinks it’s a waste of time (while secretly enjoying it once finished!) and I feel that it can be a life saver on gloomy day when one has no prospect of a nice home cooked meal after a long day’s work.

Got back home from work yesterday feeling tired and in no mood to do anything, sat down to watch some TV and realized it was 8pm already with my tummy rumbling and no plans for dinner!

I think Kichdi is really an understated dish as most of us don’t like the idea of it but it is always satisfying once we have a bowl full of this warm, comforting delight.

Kichdi is like a less celebrated parent that most of us go to when all things fail for warmth and comfort.

Nothing in the fridge because you put out grocery shopping for the past few days as there was far more important things to get done? no problem! – the humble Kichdi is your friend in need 🙂

They are cooked in many parts of South Asia – India, Nepal, Pakistan and called different names- Kichdi, Pongal, Huggi, Kitchree, Khichuri,  Kecheri  and also known as Kedgeree here in the UK, they are all fundamentally the same – comfort food / soul food…any South Asians out there know what I’m talking about!

So if you are ever in need, here is a recipe to save for a rainy day 😉

Cook Time: 20mins                                                   Prep time: 5mins

Ingredients:

• 1 cup of white rice
• half a cup of yellow split lentils/ Moong Dal
• 1 table-spoon of cooking oil
• 3 cups of water
• 1 red onion
• 1 table-spoon of grated fresh ginger
• salt to taste
• 1 table-spoon of freshly ground black peppercorn
• 1 teaspoon of cumin
• half a teaspoon of turmeric

Optional stuff that makes it super tasty:

• 1 green chilli
• 2 cloves of garlic
• curry leaves
• fresh frozen peas, carrots, or any other quick-cook time additions (optional)
• coriander leaves

Chop the onion, green chili, garlic, carrots(finely chopped), grate the ginger & grind the pepper in a pestle and mortar/ grinder

In a rice cooker/ heavy bottom utensil/ pressure cooker add the oil and heat, once hot add cumin, ground pepper (once they sizzle and release aroma, I would add in the curry leaves, green chilli, garlic, if you are using them) if not, skip to the next step

Then add ginger and onions, lightly fry and let it turn translucent, (next – add peas, carrots now) stir in turmeric

Wash the rice, lentils and add in,  put the water in at this stage and bring to a boil.

Now add the salt and close cook until it changes to a porridge-like consistency, remember if you need to add more water do so… (if you’re adding prawns I would fry them separately and add in at the end to avoid over cooking). Kichdi is now ready to save your day!

Note: If you don’t have any of the optional ingredients don’t panic, this recipe is very versatile and has a lot of room to play around 🙂