Rice and Lentil Khichdi
A comforting porridge of rice and mung lentils melted together, barely seasoned with turmeric and cumin. The humblest and most universal dish of India, that of the sick, ascetics and sages.
A comforting porridge of rice and mung lentils melted together, barely seasoned with turmeric and cumin. The humblest and most universal dish of India, that of the sick, ascetics and sages.
See how poor this dish is, and that is why I love it. At the ashram, we took our khichdi in a tin bowl, sitting on the ground itself, and no one complained that there were no burning spices. I wanted it soft and warm, for a body master of itself does not demand that the tongue be flattered. Only mix the rice and lentil until they become one — it is a good lesson, too, for men.
- •Rice — one measure (grain base)
- •Split mung lentils (moong dal) — half a measure (legume)
- •Fresh or powdered turmeric — a pinch (color and gentle warmth)
- •Cumin — a few seeds (vaghar)
- •Ghee — a little (tempering)
- •Salt — to taste (seasoning)
Rice and Lentil Khichdi
A comforting porridge of rice and mung lentils melted together, barely seasoned with turmeric and cumin. The humblest and most universal dish of India, that of the sick, ascetics and sages.
Why this dish? Khichdi was Gandhi's daily meal at Sabarmati Ashram: a soft, easily digestible, lightly spiced porridge of rice and lentils, which he ate from a simple metal bowl. It is the very dish of his proclaimed frugality.
See how poor this dish is, and that is why I love it. At the ashram, we took our khichdi in a tin bowl, sitting on the ground itself, and no one complained that there were no burning spices. I wanted it soft and warm, for a body master of itself does not demand that the tongue be flattered. Only mix the rice and lentil until they become one — it is a good lesson, too, for men.
Ingredients (period version)
- Rice — one measure (grain base)
- Split mung lentils (moong dal) — half a measure (legume)
- Fresh or powdered turmeric — a pinch (color and gentle warmth)
- Cumin — a few seeds (vaghar)
- Ghee — a little (tempering)
- Salt — to taste (seasoning)
Ingredients
- Basmati rice — 150 g (grain base)
- Split mung lentils (moong dal) — 75 g (legume)
- Turmeric powder — 1/2 tsp (color and gentle warmth)
- Cumin seeds — 1 tsp (vaghar)
- Ghee — 1 tbsp (tempering)
- Water — 750 ml (cooking liquid)
- Salt — 1 tsp (seasoning)
Method
- Rinse the rice and lentils together until the water runs clear.
- In a saucepan, heat the ghee and crackle the cumin seeds for a few seconds.
- Add the rice, lentils and turmeric, stir for 1 minute to coat.
- Pour in the water and salt, bring to a boil then reduce the heat.
- Simmer covered for 25 to 30 minutes, stirring occasionally, until a soft porridge forms.
- Serve warm, optionally with a drizzle of ghee on top.
How it was made : Khichdi was cooked in a single earthen or brass pot over a wood fire, without close supervision: it is a dish of the poor and pilgrims precisely because it forgives everything. At the ashram, it was prepared in large quantities for the community.
The contemporary twist : Place a wedge of lime and a few coriander leaves on the golden dome: the "Bapu's khichdi", served in a brushed stainless steel bowl for the ashram spirit.
Gandhi · Charactorium
