Khichdi is a traditional Indian preparation of warming lentils and rice, often cooked with spices, into a creamy porridge of sorts. In the traditional Indian medical system of Ayurveda, khichdi is considered an ultra nourishing food with complete protein (from the rice and lentils), gut health supporting fiber and grounding, anti-inflammatory spices. Here we jazz up a traditional khichdi with our Tadka blend twice layered into the dish for mega flavor and a boost of antioxidants. You can also add in your favorite chopped veggies like carrots, spinach, peas and even eggplant to make it a complete meal.
Rinse the rice and lentils together in a bowl a few times until the water runs clear. Soak the mixture in water for 30 minutes then drain.
Add the rice and lentils to a pot with 4 cups of water, the turmeric and salt and bring to a boil. Lower the heat to a simmer, cover and cook for 30 minutes or until the lentils have dissolved and the rice has softened considerably.
Heat 1.5 tablespoons of oil on medium high until it shimmers. Add 1 teaspoon of the tadka blend and allow it to sizzle and pop for about 30 seconds making sure it doesn’t burn. Add the chopped onions and sautee for 3-5 minutes until translucent and softened.
Add the ginger garlic paste and cook for 1-2 minutes. Add the tomatoes and sautée for 3-5 minutes until you have a masala of sorts and the oil begins to separate from the tomatoes.
Mix in the cooked rice and lentils and combine well with the masala. You can add a bit more hot water at this stage to create more of a porridge like consistency if you like.
Heat the remainder of the oil on medium high heat. Add in the rest of the tadka blend and the Kashmiri red chili if using and allow it to sizzle and pop for 20-30 seconds. Immediately pour the hot tadka oil over the khichdi.
Sprinkle with cilantro, stir to combine and serve right away.
