Kichdi, Ideal Comfort Food for Convalescents
Creamy kichdi is comforting, nourishing, and easy on the stomach. This simple gruel of rice and dal is yummy enough to enjoy on a rainy day. But, it becomes a real hero when there are sick folks in the house.
I know. The number one rule of blogging is you’re supposed to have a plan. Well, believe it or not, I did have a plan.
But, that was before I woke up to find 3 out of 5 children sick at home. In families, it always happens this way. One falls sick, then they all fall — like dominos — one after the other. I’m sure the hot weather hasn’t helped!
Regardless, when my children are sick, they crave kichdi. This is probably pretty unusual for Ivorian-American kids growing up in South Africa. However, once you try this kichdi you will understand why they ask for it.
As students head into exams and parents try to wrap up the year’s work, falling sick is, unfortunately, par for the course. Everyone gets a little run down, and it happens.
Personally, I have a firm belief in food as medicine. Thus, I thought I might as well share this excellent recipe with you, in case your family is similar to mine.
About the Recipe
I have made a couple of changes — as cooks do — to adjust the recipe to my family’s tastes. I hope you will feel free to do the same, and that it nourishes and comforts your loved ones as it has mine. Bon appétit!
Kichdi, Ideal Comfort Food for Convalescents
Ingredients
- 1 cup basmati rice, sorted and washed in 3 to 4 changes of water
- 1/2 cup dried green split mung beans, sorted and washed in 3-4 changes of water
- 5 1/2 cups water
- 4 black cardamom pods (badi elaichi), crushed lightly
- 1 (1-inch) stick cinnamon
- 1 1/2 teaspoons black peppercorns
- 1 teaspoon salt, or to taste
- 2 tablespoons melted ghee
- 1 1/2 teaspoons cumin seeds
Instructions
- Place the rice and the dal in a pressure cooker along with 5 1/2 cups water, the cardamom pods, peppercorns cinnamon and salt. Secure the lid, as per manufacturer's instructions, and cook over high heat until it reaches high pressure. Continue cooking for approximately 1 more minute.
- Remove the pot from the heat and allow it to de-pressurize on its own (about 15 minutes). Carefully open the lid and stir the rice. The kichdi should be soft and creamy. If not, add a list more water, cover and boil, stirring a few times until it is soft and creamy.
- Transfer to a serving dish.
- Heat the ghee in a small sauté pan over medium-high heat. Add the cumin seeds. As soon as they are fragrant and toasty (30 seconds to 1 minute) add the entire mixture to the serving dish and serve immediately.
Notes
If you don't have split green mung beens on hand, you can substitute the yellow mung beans (dhulli mung dal). I've done this a few times and, while the flavor is different, the kichdi is equally tasty.
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