A recipe for nourishment and bringing people together

The taste of a family recipe can bring back of flood of warm memories. We asked some New Yorkers to share what comes to mind when thinking about a certain dish. Yamini Joshi of Kew Gardens, Queens talked about the importance of Khichadi as a dish that nourishes the body and brings people together. Joshi is a cooking instructor with the League of Kitchens.

Enjoy making Khichadi for yourself! 

KHICHADI (Lentils and Rice)
Recipe courtesy Yamini Joshi and the League of Kitchens

Khichadi, an ancient one-pot dish of seasoned lentils and rice, is never served alone. It comes accompanied by 4 friends – pappad, ghee, dahi (yogurt), and achaar (pickle) – for a variety of textures and flavors. Yamini likes her family recipe (every family has their own version) as it’s a complete protein and easy to digest. Khichadi is commonly served as a healing food – it’s even served in hospitals in India. If there’s any left over, Yamini will eat it cold for breakfast, drizzled with sesame oil.

1 heaping cup split moong dal
1 heaping cup short grain rice
5 cups water
2 tablespoons ghee, plus more for drizzling (see additional recipe)
1 tablespoon cumin seeds
1 teaspoon whole fenugreek
1/2 teaspoon hing (see Cook’s Notes)
2 tablespoons ground coriander powder
1 heaping tablespoon kosher salt
1 teaspoon turmeric
1 teaspoon ajwain seeds (see Cook’s Notes)

Rinse the dal and rice until the water runs clear. Cover with 1 cup of the water and let soak while you prepare the rest of the recipe.

Heat a large saucepan over medium-high heat until the surface is hot, about 2 minutes. Add the ghee and heat it until it smokes, about 3 minutes. (To test, drop a cumin seed in, and if it sizzles and floats immediately the ghee is ready.) Reduce the heat to medium and add the cumin seeds (they will crackle) and toast, about 30 seconds. Turn the heat to low and then add the fenugreek and hing. Pour in the remaining 4 cups water, then add the ground coriander, salt, and turmeric. No need to stir. Turn the heat to high and bring the liquid to a boil, about 5 minutes. Add the soaked dal and rice along with the soaking water and bring back to a boil, about 5 minutes. Stir and lower the heat to medium. Fit a metal pan or bowl over the top of the pan and pour in a couple of inches of water (this method surrounds the food with warm heat and helps to keep it moist). Cook until the liquid is absorbed, and the rice is very soft and a little sticky, about 30 minutes. Carefully remove the bowl with the steaming water. You can mash the khichadi or leave as is. Stir in the ajwain. Serve drizzled with ghee.

Cook’s Notes: Hing is the ground resin of giant fennel plants. Used widely in Indian cooking, often in place of garlic and onion, it has a strong odor that dissipates shortly after being added to the dish.

Ajwain seeds, popular in Indian cuisine, are slightly bitter and very aromatic, especially when bloomed in hot oil or ghee.

Makes 6 servings
Prep: 10 minutes
Cook: 1 hour