Most of you have probably never heard of khichadi. It’s basically an Indian comfort food made with rice and lentils. Khichadi is traditionally made for someone who’s sick or recovering from surgery or childbirth; it’s healthy and nutritious while also easy to digest. My mom made it for me frequently after I gave birth to my daughter and I now make it regularly using sprouted rice and lentils. I know I sound like a broken record but sprouted grains and legumes are better for you since the sprouting process makes them easier to digest while increasing nutrient bioavailability. So always choose sprouted when possible (Costco sells large bags of both sprouted brown rice and sprouted lentils).
Yield: 3-4 servings
- 2 tbsp oil or ghee
- 1 1/2-2″ piece of ginger root
- 2 garlic cloves
- 1 1/2 tsp ground cumin or whole cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1 tsp salt (or to taste)
- 1 cup lentils of choice (I use a mixture of green, brown, and black)
- 1 cup brown rice
- 5 cups water
- Garnish: Handful of chopped cilantro (optional)
1. Wash rice and lentils and set aside.
2. Chop up the ginger and garlic and throw it into a small blender or food processor (a bullet works great for small quantities like this). Add just enough water to blend into a thick paste.
3. Heat oil or ghee in a large saucepan or small pot on medium heat. Add garlic-ginger paste and cook until it has thickened, about 5-7 mins. Add cumin, turmeric, masala, and salt. Cook for 1-2 mins more.
4. Add rice and lentils and toast for 2-3 mins, stirring constantly to keep them from sticking to the bottom. Add water and bring to a boil. Reduce heat to low, cover and simmer for 35-45mins until the rice and lentils have softened and absorbed all of the water (the texture will be mushy, not like traditional rice). If you prefer a thicker or thinner consistency you can adjust the water content.
5. Garnish with fresh cilantro (optional)