ONE YEAR IS A LONG TIME
THANK YOU FOR READING + A KHICHDI HUG
I can't believe we've just passed the year mark for the launch of FOODSTAR. Or can I? It's hard to say. Thank you from the soles of my feet to my tallest curl for reading along!
Your support means so much to me. I wish I could give you a hug. But since FOODSTAR is read in over 15 countries (!!!), I'll have to offer the culinary equivalent: khichdi! It's a warm, spiced rice and lentil porridge made all across South Asia. Rhitu Chatterjee describes khichdi as "a beloved comfort food for all seasons" in this thoughtful piece. She also details the tremendous reach of such a versatile recipe as well as its usefulness during dramatic weather shifts. Since we've just entered the season of darkness, I can think of no better weapons than turmeric (sunshine) and hot pepper (heat) to soften the transition.
I've been in love with khichdi for a long time. There is no recipe equivalent in Jamaican cooking that I can find—aunties and uncles, please keep me honest. In any case, that absence dug a savory porridge-sized hole in my stomach. I received some expert direction from Dharmistha Patel to sharpen my skills, and you'll find her culinary wisdom wrapped up in the recipe I'm sharing below.
Khichdi can be brewed to a saucy, congee-like consistency or thicker like a traditional porridge; it's up to you. I go for sludge, but sludge is not for everyone! It can be made "plain" with just rice and split mung beans, or it can be made into a vegetable version with whatever you have hanging out in the fridge. I suggest starting with some classics like cauliflower, carrot, and leafy greens. Last week, I made one with beet greens and broccoli stems. No rules, I guess. I hope you enjoy it!
If you're wondering if that's all you get for reaching this milestone with me, you are wrong. I put together a playlist for you! Maybe it will accompany your clanks, thwacks, and sizzles in the kitchen this weekend. It begins in the upbeat mid-70s and early '80s and cranks its way back in time and tempo to 1937. I hope your ears enjoy the time travel!
KHICHDI!
SERVES 6-8
1 cup basmati rice
1 cup yellow split mung beans (moong dal), or red lentils in a pinch
3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon ground turmeric
½ teaspoon ground coriander
1 bird's eye chile or 1 dried red chile
1 tablespoon grated fresh ginger
1 large yellow onion, diced
Sea salt and freshly ground pepper
1½ cups mixed vegetables like cauliflower, carrot, and tomatoes
1½ cups leafy greens like kale, spinach, or Swiss chard
½ cup frozen peas
2 teaspoons garam masala
Optional Toppings:
cilantro, finely chopped
lemon wedges
onions, sliced and tossed with cumin and salt
whole-milk plain yogurt
sliced chiles
In a medium bowl, rinse the rice and mung beans (or red lentils). Once the water runs clear, cover with water and let soak for 15 minutes.
In a large pot or Dutch oven, add the ghee and heat over medium. Add the cumin seeds and bloom until fragrant, about 30 seconds. Add the turmeric, coriander, chile, and ginger, and toast for 15 to 30 more seconds. Be careful not to burn your spices during this step! Move quickly!
Add the onion and cook until it has softened slightly, 5 to 6 minutes. Season generously with salt and pepper.
Add the vegetables and greens. Drain the rice and lentils and add to the pot. Stir in 5 cups of water. Season the broth with salt and pepper, bring to a simmer, and cover. Cook, stirring occasionally, until the khichdi takes on a porridge quality, about 25 minutes. Add more water as needed to keep the khichdi from becoming too dry and sticking to the bottom of the pot.
Once the khichdi reaches the desired consistency—I like mine starchy and on the thicker side—stir in the garam masala and peas. Cover, remove from the heat, and let sit for 10 minutes while the peas cook from the residual heat.
Serve hot with any or all of the optional toppings.
DON'T FORGET ABOUT SOUP
In addition to the season of darkness, it's also the season of cinnamon, scarves, crowded airports, and colds. Blech. I was reminded by multiple readers (is everyone sick??) that this chicken soup is easy enough to make when your immune system is at half-mast. I buy frozen bone broth if I don't have homemade, which is really just good chicken stock that's gone through a rebranding process. If it jiggles, you know it's good!
ONE MORE THING
Finally, if there's anything else you are curious about or would like a little bit of guidance on, I'm here! I would love to take a stab at those burning cooking questions. Reply to this email!
Thank you again. This is so much fun, and I'm so grateful for your continued support, likes, cooking photos, witty comments, and enthusiasm. Have a wonderful weekend, and I'll talk to you soon!
Love,
Ash