Achari Khichdi (Spicy Rice porridge with Lentils)

Khichdi is an Indian dish that is made from Short grain rice and lentils. Its like a savoury rice and lentil porridge, and is very popular in all Indian regions although the preparation methods vary from region to region. This one pot meal is traditionally served as a comfort food, it is considered a light and nutritious dish, and is especially popular amongst those who follow an ayurvedic diet. It is also one of the first meals that is given to a baby.

Khichdi can be prepared in many ways. In Gujarat it is cooked from a mixture of short grain rice (the glutinous variety) with Moong dhal with husk cooked with salt and turmeric. It is usually served with a dollop of ghee(clarified butter). Sometimes it is served mixed with kadhi a thin sauce made from yoghurt, gram flour, curry leaves, cumin, and mustard seeds and eaten as an evening meal.

Alternatively to serve Khichdi as a more flavoursome one pot meal, I cook it with some seasonal vegetables and spice it up with Achar masala (pickle spice.) All it then needs to complete the meal is to serve it with a glass of  fresh salted jeera lassi known as Chaas and a bowl of cooling natural yoghurt. This is my most favorite comfort food.

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Achari Khichdi

by Nayna Kanabar May-17-2016

A delicious rice and lentil spicy hotpot with seasonal vegetables.

Ingredients:

• 1 cup Short Grain Rice (I use patna make)
• 1/2 cup Moong Dhal with Husk
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 small Red Onion, finely diced
• 1 small Carrot, diced
• 1/2 cup Dutch Aubergine, diced
• 1 Medium Potato, diced
• 1 Small Courgette, diced
• 1/2 tablespoon Achar Masala (Pickle spice)
• 1 tablespoon Olive oil
• 1 Red dried chilli
• 1/2 teaspoon Mustard seeds
• 4 cups Water

Method:

1. Mix together the rice and lentils and wash them in cold water to remove dust and starch. Once washed soak the rice and lentils in more clean water for 1 hour.2. In a large deep saucepan, add the oil and when it is hot add the red dried chilli and the mustard seeds and wait for them to crackle.3. Add the onions and saute them until translucent and softened.4. Add the aubergine, carrots, courgettes and potatoes and mix with the rice. Add the salt, turmeric, achar masala and mix gently into the rice and vegetables.4. Add 4 cups water and bring the mixture to boil, once mixture has reached boiling stage, reduce heat and cook the khichdi on a low simmer for about 35-40 minutes until all the water is absorbed and the mixture is  mushy. It needs to be well cooked.6. Once the khichdi is cooked remove from heat and give it a final stir. 7. Spoon the Khichdi in to serving bowls and serve with cold salted jeera lassi and a bowl of cooling natural yoghurt.

Details

Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Yield: Serves 4

NB-The Khichdi works best with short grain rice as it is more glutinous, I used Patna brand that I buy from my local Asian supermarket. Khichdi is not like a normal rice dish its more like a rice porridge therefore it should be fairly sloppy in texture.With regards to the pickle spice you can either make it from my Achar masala recipe here or use shop bought . It is available in most Asian supermarkets or online from Amazon