“For the fall harvest in India we make a very heavy kichiri, of lentils and rice. It’s not light. It’s seasoned and cooked and normally you eat it with a coriander (seed) chutney. This is a savory main dish served with sweet rice and some vegetables on the side– any vegetable we might have on hand. The harvest specific dish was this heavier kichiri for the cooler season and a buttermilk lassi.”–Sukhi
For more on Sukhi’s Fall Harvest Food Memories, read our September Newsletter.
Sukhi's Fall Harvest Kichiri Recipe
- 1 cup split urad dal (lentils)
- 1 1/2 cups Basmati rice
- 4 cups water
- 1 tsp ground turmeric
- 1 1/2 tsp salt
- 1/4 cup ghee (clarified butter)
- 1/4 tsp asafetida
- 2 tsp ground cumin
- Garnishes: cilantro and coriander chutney
Mix rice and lentils together in a fine-mesh sieve. Rinse with cold water 2 to 3 times. Drain water and set aside. Heat clarified butter in a large pot over medium-high heat. Add cumin, asafetida and turmeric. Saute for 20 seconds. Add rinsed rice and lentils and water. Bring mixture to a boil. Cover and reduce heat to low and let simmer for 30 to 40 minutes or until rice and lentils are cooked.
Serve with fresh chopped cilantro and Coriander Chutney.
Photo by Kim Sunée.