120 Min
DF
GF
V
Carrot Khichdi
From Diwali this week to Christmas all the way through the end of the year, the holidays have arrived. And despite our valiant efforts, at some point or another feelings of stress will descend on us. Which is exactly why we should take solace in simple, nourishing comfort foods. And there may be no better way to end any long day than with a steaming bowl of khichdi with freshly sautéed greens and a generous drizzle of ghee.
Unofficially designated as the national dish of India, khichdi, also known as khichri, is a simple peasant stew. It can be fed to babies first eating solid food; to normal folks with upset stomachs (it’s great for a hangover!); or to older people with delicate digestive systems. Eaten by rich and poor alike, it is usually made with rice and lentils cooked long and slow. Turmeric and ginger are common ingredients. Fragrant or pungent spices maybe added for flavor, and you can also incorporate everything from the humble carrot to luxurious lobster meat. With innumerable iterations, khichdi is what I crave the most after returning from a vacation. It takes little effort to prepare, and its fragrant aroma wafting through the air is the perfect welcome home. Here is a simple version to try, with carrots adding a pleasant sweetness against the savory stew.
From Diwali this week to Christmas all the way through the end of the year, the holidays have arrived. And despite our valiant efforts, at some point or another feelings of stress will descend on us. Which is exactly why we should take solace in simple, nourishing comfort foods. And there may be no better way to end any long day than with a steaming bowl of khichdi with freshly sautéed greens and a generous drizzle of ghee.
Unofficially designated as the national dish of India, khichdi, also known as khichri, is a simple peasant stew. It can be fed to babies first eating solid food; to normal folks with upset stomachs (it’s great for a hangover!); or to older people with delicate digestive systems. Eaten by rich and poor alike, it is usually made with rice and lentils cooked long and slow. Turmeric and ginger are common ingredients. Fragrant or pungent spices maybe added for flavor, and you can also incorporate everything from the humble carrot to luxurious lobster meat. With innumerable iterations, khichdi is what I crave the most after returning from a vacation. It takes little effort to prepare, and its fragrant aroma wafting through the air is the perfect welcome home. Here is a simple version to try, with carrots adding a pleasant sweetness against the savory stew.
120 Minutes
4
Notes & Variations
- Any fragrant herb can be used to infuse the khichdi: basil, rosemary, cilantro, oregano, or thyme all work well. Add them in at the end.
- Replace the rice with barley, oats, quinoa, or cracked wheat.
- To amp this khichdi up, add one sliced serrano chile and a cup of fresh minced tomatoes toward the end. Or add a fried egg on top.
- Instead of ghee, use olive or coconut oil.
Notes & Variations
- Any fragrant herb can be used to infuse the khichdi: basil, rosemary, cilantro, oregano, or thyme all work well. Add them in at the end.
- Replace the rice with barley, oats, quinoa, or cracked wheat.
- To amp this khichdi up, add one sliced serrano chile and a cup of fresh minced tomatoes toward the end. Or add a fried egg on top.
- Instead of ghee, use olive or coconut oil.
Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
Hurry home, mom said it's carrot night!
Here are some fun ways to incorporate carrots into every dish at your dinner table.
YOU'LL WANT A SECOND HELPING.
