Khichdi is a traditional meal that is the ultimate comfort food for Indians, especially our family. Typically, khichdi is prepared with rice and lentils, spiced with turmeric, paprika and a hint of cinnamon and cloves. It is such a versatile dish that has many variations to suit the mood.
On days when anyone in the family is feeling under the weather, I make a light, fluffy khichdi in a porridge-like consistency to warm the heart and soothe the soul. After coming home from an out-of-town trip, our dinner consists of masala khichdi, made with a rice and lentil mix, vegetables such as onions, potatoes, zucchini and eggplant and spiced with paprika, laal marchu (red chili powder), turmeric and garam masala. It’s the perfect home-cooked meal that hits the spot after eating out for a few days.
On busy days, when we’re trying to juggle homework and taxi-ing the kids to and from gymnastics, softball, baseball and other after school activities, my go-to meal is Quinoa Khichdi. I add a protein supercharge to the traditional dish by including quinoa in the rice and lentil mix. 20 minutes in the pressure cooker and I am able to feed the family a nutritious meal that is packed with protein, fiber and healthy carbs.
Khichdi is typically served with a cool, refreshing drink called Chhaas. Chaas is made from homemade yogurt and flavored with coarsely ground roasted cumin seeds, salt and finely chopped cilantro.
Update: This Quinoa Khichdi can be made in the Instant Pot by modifying the directions in the recipe:’
- Your “vagar” is done on “Saute” mode on the Instant Pot.
- After adding the water, switch to “Multigrain” mode at 12 minutes.
- Let Instant Pot cool on Natural Release before opening lid.