Definitely reduce the water some if you use lentils. Mine took a goooood long while to cook down even though I halved the recipe. Would also not recommend using whole peppercorns — you’ll have a spoonful of porridge with a huge bite of pure peppercorn in it. The basic flavors are great though. The buttery spice is super comforting. Will try again with a little modification. Asafetida can be substituted with a mix of onion and garlic powder in a pinch. I was in a real squeeze so I used Trader Joe’s vegan chicken seasoning salt, which contains both along with salt and turmeric. Definitely adds a flavor dimension that’s otherwise missing.
San Francisco, CA07/14/20
Came out too soupy. Far superior recipes for this dish on other websites. Try the one on cookwithmanali.
Used split green peas and long-grain brown rice, but since I hadn’t seen other cooks’ comments before I started, I used the full amount of water. It did take a long time to cook off the water, but the resulting porridge is still pleasant and set off perfectly by the chhonk. I used garlic-flavored ghee and swapped in a torn morita chile in place of the smaller, longer type that would be more typical here. Glad to have this recipe in my repertoire!
da midwest, ya hey05/31/20
For the kichdi I used red lentils and white jasmine rice. For my chhonk I used butter, cumin seeds, crushed red pepper flakes and cayenne. I used 4 cups of water and after cooking covered for 15 minutes I cooked uncovered to get my desired consistency. Will start with 3 cups of water next time and see how that goes. Maybe mung beans need 6 cups but if you use red lentils like me, definitely do not use 6 cups unless you want soup. I’d love to make the chhonk as written but was very happy with how it turned out anyway.
I will hardly ever find a more comforting meal. The chhonk is life-changing.
I would definitely add the water gradually, I reached my desired texture using just 4.5 cups of water (used red split lentils).
If you are using red lentils like me, use less water like others have suggested! But honestly, you might as well make a dal, as the result was much more like a dal (without aromatics) than the dish pictured here! I would try this again, but with mung beans this time.
Super easy and tasty, but if you use red lentils (like I did) i’d recommend no more than 5 cups of water. That’s what I did and its still a little soupier than I hoped.
Ehhh looks an awful lot like the khicdi recipe from cookwithmanali 🤔
TreeCity USA 04/19/20
This was DELICIOUS. My mom loved it. Don’t skip the chhonk(spiced ghee). I used butter and accidentally browned it but it was delicious.
What happened to yogurt in the list of ingredients??
Sandia Park ew Mexico04/18/20
Tena, I would just skip it.
It is a wonderful dish !!!
The cumin and butter mix combined with the rest is a combination out of this world !!!
I tried it with spinach .
Delicious! Just made this recipe, however, I think next time I’ll cook the rice and legumes in the pressure cooker rather than the dutch oven. I may have cooked them a little too high and they were still a little crunchy at the end. The flavors, though, were perfect and as the recipe suggests, super warm and perfect for a stay-in day (or month). Thanks, Priya! Another winner!
Since I cannot seem to find asafetida (asafoetida) in my area would garlic, leek, or fennel be the best substitute?
so so so good! very simple—i’ve made this before with different methods and varying levels of complexities, but in this case i think simpler is actually better. split chana dal and brown basmati rice worked brilliantly for me, though i might have let it stew a little bit longer than stated, just to get the silky softness i was after.
i normally like to add a few more spices to my chhonk, like fenugreek, cardamom, fennel and crumbled curry leaves (in addition to the cumin of course), so i think that’s the only change i’ll make next time! a staple in my kitchen for sure.
Haven’t tried the recipe although it is something my family and I would love. I don’t have the patience to wade through all pictures to get to the ingredients. I will date this recipe a 5 regardless of not having made it..I am familiar enough with these ingredients to know that we would love i t!!!!!
Canada and now living in Costa Rica04/14/20