Khichadi: Rice Porridge and Savory Black Lentil
In Nepal, there are many festivals throughout the year. It is interesting to note that specific cultural foods are consumed during specific festivals. This reflects the diversity of Nepal’s food culture. Brahmin and Chhetri communities from the western hilly areas (Gulmi Argakhachi Palpa, Palpa Baglung, Parbat & Syangja) celebrate Maghe/Makar Sakranti. This is a solstice celebration by eating Khichadi. This is a one-pot savory dish made from black lentil ( Kalo maas), rice and ghee.
Prep time: 10 min Cooking time 20 min
Ingredients (4-5 pax)
700gm split black lentils
500 gm rice
8-10 tbsg ghee (clarified Butter)
1 teaspoon turmeric powder, 1 thumb-sized fresh root
2 thumb-sized ginger
1 teaspoon cumin seed
Few stalks of fresh coriander leaves for garnishing
To remove impurities, wash the rice and black lentils separately.
In a pressure cooker, heat a liter water, turmeric powder, crushed fresh turmeric, black beans, and 3-4 tablespoons of ghee. Cook the lentil over medium heat until it whizzes about 3-4 times. Let the steam escape by itself, and turn off the heat. You should cook the lentil.
Add about 1 liter of water to the pressure cooker, and then add rice. Add the crushed ginger and 3-4 tablespoons of ghee. Cover the pressure cooker tightly with a lid, but not so that it can be pressure cooked.
Heat 2 tbsp of ghee in a small saucepan. Fry the cumin seeds until they turn golden brown. Then, pour the ghee over the Khichadi. Combine them, and garnish with fresh coriander leaves. Khichadi has been prepared.
Hot, serve it with pickle, extra butter, ghee or plain yogurt.
- Black lentils can be substituted for by using other beans, such as rice beans. The Moong Daal Khichadi in India is extremely popular.
- For more flavor, you can add green chilies and bay leaves, cloves, or cinnamon.
- Even vegetables such as taro, Colocasia ( pidalu), or yam can be used ( tir).
Mr. Laxman Prasad Bhhandari, a professional chef with many years of experience cooking in Nepal and abroad, is the initiator of the Chef’s Federation of Nepal.