Simplicity at it’s most comforting, this staple Indian dish of rice and lentils is one to memorise, rinse and repeat.
Whether you’re mending a broken heart, wanting to show your lover that you care, need to nourish yourself, cooking on a budget, recovering from sickness, meal prepping, cooking for your baby, or any other reason why you might need a hug in a bowl – Khitchri has your back. In it’s simplest form, Khitchri is rice, lentils and ghee – the trio of comforting food textures. To that, a simple tempered spice mix is added, which can and should change depending on your mood.
Cooking to soothe an upset tummy or baby might mean you drop almost all the spices. Whilst cooking Khitchri for a chilly winter’s night might mean you add more warmth and kick with maybe some Garam Masala and fresh chilli to garnish. Serve as it is, with roasted veggies, or with a dollop of yoghurt and tangy pickle like I do, scoop it up with chapatis, or alongside the warm Gujarati yoghurt-based soup called Khari, eating Khitchri is a judgement-free zone of joy. The texture should be creamy and almost stodgy, like the perfect bowl of savoury porridge.