Healing Kachadi Recipes

HEALING KACHADI

Steps:

• Soak the rice and dahl separately for at least 1 hour. Drain and rinse them well. In a sauce pan or medium sauté pan brown the cumin, coriander, turmeric and asafetida in the ghee.
• Stir in the drained rice and dahl and stir it well to coat in the spices for about 1 minute.
• Add the water or broth, then the salt, ginger and cardamom seeds.
• Cover and simmer for about 20-30 minutes until all the liquid is absorbed. Watch this, it may take less time.
• You can add asparagus, arame, hijiki, carrots or peas to this as they are compatible with the other ingredients.
• For maximum benefit, enjoy in an atmosphere of pleasure and gratitude.
• This recipe is best if made in small batches.
• Bon Appetit!

KHICHDI RECIPE | MOONG DAL KHICHDI

Steps:

• Rinse and wash moong lentils and rice together.
• Soak both rice and lentils for 30 minutes in water.
• After 30 minutes, drain all the water and set aside.
• Heat ghee or oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.
• Sauté onions until translucent. No need to make onions light brown or golden brown.
• Once the onions become translucent, then add tomatoes, green chilli and ginger.
• Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.
• Add the rice and moong lentils to the pressure cooker.
• Stir and sauté for a minute. Add water and season with salt.
• Mix well. Check the taste of the water and it should be slightly salty.
• Close the lid tightly and pressure cook on a high heat for 7 to 8 whistles or 8 to 9 minutes on medium-high to high heat.
• Switch off heat and wait. Let the pressure fall naturally in the cooker.
• When there is no pressure in the cooker, remove the lid and check the consistency. If it looks too thick, add some hot water and mix well.
• Keep on sim or low heat to simmer for a few minutes until you get the right consistency.
• The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
• While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.
• Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.
• Press the sauté function of your IP. Let the display read 'hot'. Add ghee or oil. Fry cumin seeds until they splutter.
• Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.
• Add soaked rice and lentils. Stir deglazing if needed.
• Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.
• Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.
• Check the consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If it has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.
• To make khichdi in a pan, follow all the directions as listed for the pressure cooker version in a pan until you add the rice and lentils.
• After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pan and cook on a medium-low to medium flame until the lentils are softened and mushy.
• Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.
• When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.
• The sides that that pair great and make khichdi a satisfying complete meal are Curd (yogurt), Papad (roasted or fried), Pickle and Ghee - a teaspoon or two drizzled on top of the khichdi
• You can also serve it with any raita or salad. I like to to enjoy khichdi drizzled with some lemon juice and served with your choice of vegetable fries and with vegetable salad.
• I always prefer to eat and serve khichdi fresh as it can become dry and lumpy on cooling or after some hours.
• If you do end up with leftovers, you can store in the refrigerator in an air-tight container for up to 1 day.
• I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.
• On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.

ULTIMATE KICHADI

Steps:

• Soak rice and lentils together in hot water for about a half hour.
• Drain the water as much as possible.
• Put rice and lentils into a pressure cooker, add 7 1/2 cups of clean water, turmeric, garam masala, and salt to make the water nice and briny. However salty you want your Kichadi to be, your water should taste a little brinier than that.
• Let the pressure cooker whistle 2 or 3 times, then open up to see the consistency of the Kichadi. It should be soft and a little loose. I find pressure cookers to be very inconsistent in how they cook from one model to the next, so yours may require more or less whistles.
• In a sauteé pan, put oil and bring up to heat.
• Add your serrano chillies that have been deseeded. If you do not deseed them, the dish will be overwhelmingly hot.
• Add the asofetida. Sauteé the chillies until they get quite brown, but not burned.
• Add your chopped Cilantro, and sauteé until the leaves are wilted.
• Add in Coriander powder and chilli powder. At this point you may need to add a little more oil to the pan due to all the powder. Cook for no more than 30 seconds so that the powder doesn't burn.
• Empty the contents of your sauteé pan into your Kichadi and stir it inches There will be plenty of powder stuck to the sauteé pan. So as not to lose these spices, take a little Ghee and melt it in the pan. Swish it around to get all the spices, and pour into your Kichadi.
• Serve Kichadi with a dollop of ghee and a generous squirt of lime to finish it off.
• Cry because it's so damn good. The end.