Kichadi

Kichadi, also spelled khichdi, is a comforting and nutritious one-pot dish originating from the Indian subcontinent. Its primary ingredients are rice and lentils, typically split yellow lentils (moong dal) or masoor dal. The dish is known for its simplicity and digestibility, making it a popular choice for both everyday meals and as a restorative food for those recovering from illness.

The preparation involves simmering the rice and lentils together with water until they achieve a soft, porridge-like consistency. Spices are often added during the cooking process, with common additions including turmeric for its color and health benefits, cumin seeds, coriander powder, and sometimes ginger and garlic. A tempering, known as tadka or chaunk, is frequently poured over the finished kichadi, adding an extra layer of flavor and aroma. This tempering typically consists of ghee or oil heated with spices like mustard seeds, cumin seeds, dried red chilies, and asafoetida.

Kichadi can be varied greatly depending on regional preferences and available ingredients. Some variations may include vegetables like peas, carrots, or potatoes, while others might be enriched with yogurt or coconut milk. It is commonly served with a dollop of ghee, plain yogurt, pickles, or a chutney. Its balanced nutritional profile, combining carbohydrates from rice and protein from lentils, makes it a wholesome and satisfying meal. Kichadi is also a staple in many households due to its ease of preparation and its gentle nature on the digestive system.