Khichdis are a type of rice and lentil dish that have made previous appearances on this blog, but given that there are hundreds of varieties, I wanted to share one that I’ve been making quite often these days. As I mentioned in another post, I had been to a wellness retreat some time ago and had really enjoyed the healthy meals that were offered there. A gently nourishing khichdi was served during my stay, and I decided to replicate it at home, with a few little twists of flavour. It is light on the stomach, but fills the soul well.

Teaching myself how to make this khichdi was something I was able to do because of decades of cooking experience, but I’m also someone who always asks for a recipe wherever it is appropriate to do so. I am perpetually curious, and always eager to keep expanding my skill set and repertoire. Lately, I’ve been on a spree of enrolling in classes and workshops. I’ve been attending sessions for fascinations that are new to me such as making my own pasta, or using specialized flours like red rice and barley, as well as refresher courses for familiar activities like cultivating sourdough, which I was highly invested in during the COVID-19 years. Lately, I’ve plunged into a season of learning and experimentation, and this is very exciting to me.

Khichdis per se are not new to me, but they were an acquired taste. I love a good khichdi today and make some very often, but this is a far cry from how I felt about the dish in childhood. I dreaded having to eat it whenever it was served at home, and I don’t recall finding any particular version that palatable. Over time, the khichdi’s beautifully comforting qualities began to appeal to me deeply. I also came to learn that it qualifies as Sattvic food, or food that Ayurvedic and yogic food systems encourage. Understanding Ayurvedic culinary practices has become another recent preoccupation of mine, and I am mindfully incorporating these as much as I can. Doing so also gives me greater appreciation for various customs and traditional dishes, and the wisdom therein.

When I consider how much exchange and growth there is in the world of cooking today, I feel so grateful. Here you are, reading my blog. Here I am, sharing what I have discovered, what I am intrigued by, and what I care for. I have no doubt that you are just as intrepid as I am about expanding your own range. Today, unlike generations past, we are all so enquiring about what we eat, concerned about ingredient adulteration and environmental impact, delighted with experimentation, and committed to better choices and better practices all around. In my ordinary interactions with people, I observe constantly that food is far from just a social media trend. It’s meaningful on so many levels.

Coming back to this khichdi, while its lightness makes it ideal as a summer dish, I see it more as an any-time item. It is so very soothing when one is ill, or when one has been eating out too much and the system needs a reset, or when one is going through difficult times. There is just something healing about it. I feel that despite its simplicity, it incorporates so many important things – protein, fibre and carbs for energy – that one can almost regard it as a Buddha bowl. Or if not, at the very least, a meal-in-a-bowl. The consistency is a bit runny, so serving it in a bowl in recommended either way. You will find that it needs nothing on the side. It is just so fulfilling on its own.

Light Moong Dal Khichdi
(Serves: 1)

Mix the moong dal and rice. Rinse well and soak in water for about 1 hour.

Add the soaked dal and rice to a pressure cooker along with the vegetables, 4 cups of water, salt, and turmeric.

Pressure cook for 3 whistles, or until the dal, rice and vegetables are soft and tender.

To prepare the tempering, heat a kadai and add the ghee. Once hot, add the cumin seeds.

When the cumin turns golden and fragrant, pour this tempering over the cooked khichdi.

Mix gently and serve hot.

If you want to go an extra step in terms of the nutritional quotient, you could replace the standard white rice with quinoa, another kind of rice, or a grain of your choice.

I truly associate khichdis with all kinds of wholesomeness, and once you take a bite, you’ll also experience exactly why I feel this way!