Kichdi: Comforting Superfood!

   
   Choosing the first recipe to feature in the blog was really hard. I wanted something special, delicious, nutritious and easy. Comfort foods came to mind. Who doesn't love comfort food? In the winter time, we usually eat things that will comfort us and give us warmth. During tough times we eat things that make us feel good, for one reason or another. When we were sick as children, our mothers made us food that would cure us and make us feel good. As stated in the previous post, our emotions, feelings and emotional state comes shining through our food. Why not make something that a mother would make for her children?

    The problem with a lot of comfort foods is that, they are loaded with fat and will add on pounds, not nutrients. Although I am guilty of devouring a bowl of mac during "tough" times, I am very concerned in what I put in my food.  And thus, kichdi (p. Kichri) came to mind. 

    Kichdi is an Indian rice and lentil dish with different versions, from one region to another and from one family to another. With the flexibility to make this dish your own, the possibilities are endless. Kichdi is the “it” dish in Ayurveda (Indian medicine) because it balances, detoxifies and nourishes the body, among other benefits (great post-work out food).

   With the plethora of recipes and styles of kichdi, you can really embark on a culinary adventure throughout South Asia without leaving your kitchen! 

Let’s get cooking!

For this version of Kichdi you will need:

·         1 cup of uncooked Kichdi mix (equal parts rice and “urad dal”)
·         ½ cup of chopped onions
·         2 cups of chopped spinach
·         1 cup of chopped tomatoes
·         2 chilies
·         ½ Tbsp. of cumin seeds
·         5 cloves
·         4 pieces black peppercorn
·         1 Tsp. of black mustard seeds
·         ½ Tbsp. of chili powder
·         ½ Tbsp. of turmeric
·         2 Tbsp. of garlic-ginger paste
·         1 stick of cinnamon or 1 tsp. of ground cinnamon
·         2 Tbsp. of ghee
·         Coconut cooking spray or 1 Tsp. of coconut oil
·         Add salt and cumin powder to taste.

In a small pot, heat 3 cups of water until it boils. Add salt to taste and a little bit of oil or, spray coconut oil 2 times. Add the kichdi mix. Lower fire and cover.

Meanwhile, heat 1 tablespoon of ghee in a pan. Add onions, and chopped chili until onions are soft.

Add, all the dry spices slowly and allow at a few seconds between all of them. Finally add the remainder ghee, ginger-garlic paste, tomatoes and spinach. When the spinach and tomatoes have shrunk and cooked, turn off heat.

Check your rice and lentils and make sure that consistency is how you desire it. Kichdi can be soupy or dry. My version is a bit mushy and soft so, if you want a dryer kichdi add less water. Add more for a soupy version.

Once the cooked mix is to your liking, add all the spices and vegetables from the frying pan and mix in until the rice and lentils have acquired all the spices. Taste to make sure it has acquired all the flavor.

Serve piping hot with a side of raita, a cooling yogurt sauce.

Raita:

•  2 cups thick plain Yogurt. Low fat Greek works fine.
• 1 large cucumber (half grated and half chopped)
• 1 medium red onion chopped
• 1/2  Cumin powder
• 1Tbsp.of lemon juice
• Few sprigs of cilantro
• Salt to taste. I use either black salt which is much more authentic or Himalayan salt.
• Chili powder for garnish. Remember, this is a cooling sauce!

Add yogurt, lemon juice, spices, (except chili powder), cucumber and onions. Stir until it becomes smooth. Add cilantro and chili powder to garnish. Serve cool!