The comfort of khichdi
From Diwali this week to Christmas all the way through the end of the year, the holidays have arrived. And despite our valiant efforts, at some point or another feelings of stress will descend on us.
Which is exactly why we should take solace in simple, nourishing comfort foods. And there may be no better way to end any long day than with a steaming bowl of khichdi with freshly sautéed greens and a generous drizzle of ghee.
Unofficially designated as the national dish of India, khichdi, also known as khichri, is a simple peasant stew. It can be fed to babies first eating solid food; to normal folks with upset stomachs (it’s great for a hangover!); or to older people with delicate digestive systems. Eaten by rich and poor alike, it is usually made with rice and lentils cooked long and slow.
Turmeric and ginger are common ingredients. Fragrant
or pungent spices may be added for flavor, and you can also incorporate everything from the humble carrot to luxurious lobster meat.
With innumerable iterations, khichdi is what I crave the most after returning from a vacation. It takes little effort to prepare, and its fragrant aroma wafting through the air is the perfect welcome home.
Here is a simple version to try, with carrots adding a pleasant sweetness against the savory stew.