As a chef and baker, my goal is to wow you with flavor. That’s what drives me. That’s where my ambition derives from.
But this recipe is intentionally a little milder in flavor. Don’t get me wrong, the herbs, spices and aromatics in it make for a delicious dish, but the flavors are more muted than what I normally aim for. That’s because this recipe is less about wowing you with flavor and more about serving a nutritional purpose.
Kichadi—also pronounced/spelled as kichari—is a South Asian rice and beans porridge, a regional comfort food containing ingredients that help to ease an irritated and inflamed GI tract, including ginger, turmeric and fennel. This nurturing dish can be eaten just as is or used as the base of a bowl where you add vegetables, nuts and/or seeds. Swap out the cilantro for other herbs to complement whatever you may be adding to this dish.
Slow-Cooker Kichadi
(Gluten-free; Dairy-free and Plant-based option)
Ingredients:
2 Tbsp ghee (can be substituted with a plant-based butter for a dairy-free/vegan option)
2-inch piece of ginger, peeled and grated
2 tsp turmeric
1 ½ tsp fennel seeds
1 ½ tsp ground cumin
1 onion, diced
½ cup short grain brown rice, uncooked
1 ½ cups mung dal/petite yellow lentils, uncooked, rinsed and drained
4 ½ cups water, plus more if needed
Salt and pepper, to taste
Chopped cilantro and/or parsley, to garnish (optional)
Directions:
In a large sauté pan, heat the ghee on low heat and add the ginger, turmeric, fennel seeds and cumin. Sauté until the spices release their aromas, about 1 minute. Add the onion, stir to completely coat with the spice mixture and sauté until soft and translucent, about 7-8 minutes. Add the uncooked rice and lentils and stir until fully coated with the spice mixture. Transfer to a slow cooker, add the water, and cook on HIGH until it is a thick, porridge-like consistency, approximately 2 ½ hours. If the mixture dries out before the rice and beans are fully cooked, gradually add in more water. Season with salt and pepper. Garnish with cilantro and/or parsley, if desired.