I have a confession to make. I call myself the Pantry Diva but there are times when even my pantry is bare. We were on vacation this past week and were eating out often, and I did not do my usual grocery shopping. Of course my lack of meal planning had no impact on my family’s incessant daily hunger pangs. One evening, we just returned from the beach and everyone was starving. I needed to make something fast and with literally no ingredients on hand. I decided to make khichidi, which is a one pot meal of rice and daal and vegetables and spices.
I use basmati rice and masoor daal for my khichidi
You can throw any veggies or spices you have on hand, but usually less is more as it is a simple dish and you don’t want to have too many flavors competing with each other. So, while everyone showered I soaked the daal and rice (as I am too paranoid to buy a pressure cooker) and then quickly cooked the khichidi. I usually rate any dish’s success not by its taste or ease of cooking but instead by if my kids eat it or not…and they devoured it! (OK they were starving but hey I take any cooking successes I can get!)
As everyone was scarfing down my khichidi, I was putting all the spices back in my cupboard and I noticed one in particular: Hing.
Hing (Asafoetida) can be bought in Indian grocery stores.
Hing? Although I have been using it for years, I realized I didn’t know much about it. I wondered what exactly is this strange spice and why does it make the khichidi taste so good? After some googling I found out Hing (Asafoetida in English) is a dried and ground resin extracted from a plant. Based on its unpleasant smell in its natural form, hing has been called such names as “Devil’s Dung” or “stinking gum”. This initial information was not encouraging me to find out more about hing. But I kept reading, and it got better: We usually buy hing from the supermarket in its commercial form not fresh form, so the flavor and smell is much more mild. It adds a savory flavor to the food similar to sautéed onion and garlic. In addition to being a flavor enhancer, it also has some health benefits such as aiding digestion and reducing gas. You can find more information about Hing here and here.
Because the khichidi recipe is so versatile, you can add any combination of veggies and spices. I have made it both with and without hing and trust me, you need it. Although it has a subtle flavor, hing is the one spice that is essential in a tasty khichidi. You don’t notice it when it’s there, but you definitely miss it when it’s gone. And remember, a little hing goes a long way…you don’t need to use much. You can find it in any Indian grocery store if your local supermarket doesn’t have it. Apparently it is used in many other Indian dishes too so feel free to experiment. Add Hing (Asafoetida) into your pantry today!
Pantry Diva Tip: This khichidi recipe required grated fresh ginger, and I had no time to go shopping. Store your fresh ginger in the freezer, it keeps for a really long time. When a recipe calls for fresh ginger, just take it out of the freezer, grate what you need, and put it back in. No need to run to the store each time you need ginger!
Vegetable Khichidi Recipe
1 Cup Basmati Rice
½ Cup Masoor Daal
2-3 cups water
NOTE: I tend to add more water (about 3 cups water) as I like the khichdi texture kind of “goopy”and stuck together, not like separate grains of rice. Feel free to reduce amount of water. But, if you have NOT presoaked the rice and daal, you can add more water and increase cooking time.
2 teaspoons cooking oil
1 onion, chopped fine
1 teaspoon ginger, grated
1 bunch coriander, chopped (optional for garnish)
1 teaspoon Hing (Asafoetida)
1 teaspoon cumin seeds
½ teaspoon mustard seeds (optional)
½ teaspoon turmeric
Red chili powder,to taste
Salt, to taste
¾ cup peas (frozen ok)
Yoghurt (optional – to serve with khichidi)
NOTE: My recipe above is just a guide. You can add any vegetables you have on hand such as grated carrots, cauliflower, broccoli, peas, etc. You can also add different spices, such as coriander powder, cumin powder, garam masala, black pepper, ginger, garlic. Just remember that this is a simple dish and you don’t want too many flavors competing with each other. Less is more!
1. Wash rice and daal and soak for 20 minutes. Note: You do not need to soak beforehand but then you must increase water and cooking time.
2. Heat oil in a pot, and when hot add the cumin seeds, mustard seeds and hing and stir for a minute.
3. Add chopped onion and stir until very light brown.
4. Add ginger, chili powder, turmeric, and salt and sauté for a few minutes.
5. Add drained rice and daal and mix.
6. Add water and peas and any additional vegetables. Heat until boils.
7. Cover pot and and cook on low heat until rice is done. It is usually done when there are little holes on top of the rice and the water has evaporated.
8. If desired, garnish with chopped coriander and serve with yoghurt or raita.