The season always controls our mood. When it’s cold and snowing we crave for hot chocolate or warm soup. During the fall we go to Starbucks for pumpkin spice latte. It’s same all over the world. So after a scorching summer when the monsoon comes to Bengal, we never forget to make khichdi.
Summer in Bengal is pretty intense. The temperatures are above 100 degrees Fahrenheit for 2-3 months. This is why we always eagerly wait for rain to come. Rain comes with a profound relief and hope to all of us. The smell of soaked soil, the sound of groaning frogs, water drops on leaves and khichdi in kitchen are considered to be the onset of rainy or monsoon season. When romantic thunderstorms and dark clouds bring rain, we Bengalis consider eating khichdi with family.
Like snow days in the Northeastern US, we had rainy days in Bengal. Dad and I would get a day off and we always demanded mom make khichdi for that special day–she never denied it to us.
We make khichdi in two ways – one with garlic and onion, which we consider as non-veg khichdi. And another which we prepare for God that we call that ‘Bhoger Khichdi’. It has a unique taste because it is prepared with a lot of Ghee and much different from what Bengalis make at home (because we all are very careful about our cholesterols :wink:). Mom shouts at me when I make khichdi with only two tablespoons of clarified butter and claims that my lower blood pressure will increase because of my Ghee consumption. :weary:.
Khichdi is a one-pot meal with rice, lentils, and vegetables like cabbage, potatoes, peas, and squash. I like adding cashews and raisins. Some people like it plain, which means they don’t add vegetables. Also, the way we have it is very different. The rest of India have it with pickles or yoghurt, but we Bengalis have it with different kind of vegetable fries and fritters like Potato fries, eggplant fritters (‘beguni’), fish fry(ilish mach bhaja), poppy seeds fritters(posto bora), chutney, papad. But ilish macha bhaja or hilsha fish fry wins the crown as the best side dish with khichdi.
This simple khichdi recipe has so many stories with it. In romantic rainy days I crave for khichdi. My friend Prasad says it’s easier to cook, and that’s why he loves it. Debarati from Austin, a gourmet chef herself says, “I cook it when I don’t want to cook anything or if I have hilsha fish fry.” Another friend, Kailash’s mom, serves it when he is sick. Everyone has their “comfort” story with this meal.
Khichdi is also very famous as a Ayurvedic detox diet. It has been a staple diet for yogis over many years. It is easy to digest yet filling. As Boston is getting colder, I make khichdi for my lunch every day. It helps me maintain my weight, as well as helps me stop feeling cold in the freezing A/C in my office. Honestly, I think it cleanses my system internally. Dr. Doulliard says
“Kicharee pulls toxins from your body, is high in protein and is extremely healing to your digestive tract and intestinal mucosa.”
Recipe for Khichuri or Khichdi or Kitchari
- 2 cups yellow moong dal
- 6 cups water or more
- 1/2 small head cabbage, thinly sliced
- 1 large head cauliflower, cut into florets
- 3 medium yukon gold potatoes, cubed
- 2 cups bulgur
- 1 teaspoon turmeric
- salt to taste
- 1/4 cup frozen peas
- 1 piece (3 inches) ginger, 1/2 grated and 1/2 thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon red chile powder
- 1 bayleaf
- 3 teaspoons clarified butter
- 1 dried red chile
- 3 green cardamom pods
- 1 teaspoon whole cumin seed
- 1/2 tablespoon cashew
- 1/2 tablespoon golden raisins
1. In a soup pot, over medium heat, heat moong dal. Stir continuously for 3 to 4 minutes, or until it is golden brown. Take it aside in a colander and wash thoroughly under running tap water.
2. Transfer it back to the soup pot, add 3 cups water. Bring it to boil.
3. Add shredded cabbage and lower the temperature to medium. Cook it for 8 to 10 minutes, or until cabbages are tender, but not super soft. Add cauliflower florets, potatoes and cook it over medium-low heat for 7 to 8 minutes, or until potatoes are tender. Add more water, if needed.
4. Meanwhile, in a non-stick skillet, over medium heat, heat bulgur. Stir continuously for 2 to 3 minutes, or until it’s lightly toasted. In the soup pot, add toasted bulgur, turmeric, salt, frozen peas, grated ginger, ground cumin, red chile powder and a bayleaf. Continue to cook in medium-low heat for 8 to 10 minutes. Add more water, if needed.
6. Meanwhile, in a small non-stick skillet, over medium heat, heat 2 teaspoons clarified butter. Add dried red chile, cinnamon stick, cloves, cardamom pods, cumin seeds and cook it for 2 to 3 minutes, or until they crackle. Add ginger strips and cook it for 4 to 5 minutes, or until they are cooked through. Take it aside in a bowl.
7. Without wiping in the same skillet, over medium heat, heat 1 teaspoon clarified butter. Add cashew and raisins and cook for 1 to 2 minutes, or until they are slightly toasted. Add this back to the soup pot and stir to mix it well. Also add the ginger-cinnamon tempering back to the soup pot and give a stir to mix it well. Take it aside. Serve with pumpkin-potato fry.
I really love your blog.. Very nice colors & theme. Did you build this website yourself? Please reply back as I’m trying to create my own website and would love to know where you got this from or what the theme is called. Thanks!
I got a wordpress theme called cookingpress. 🙂
Oh delicious ness loaded soul food khichdi. I simply LOOOOVE khichdi. I love you clicks Dolphia. First click is simply awesome 🙂
Thank you Jytohi <3
This is the daily meal in my house… from my late husband, his late brother, his neices & nephews, & my children, & now my grand children… all love it & never tire of it. they are happy to eat it 3 times a day. That I serve a different khichadi each time is a whole different story.
Wow, a simple recipe and so many stories. Thank you so much for sharing with me 🙂