We tried this Padma Lakshmi recipe: https://www.padmalakshmi.com/copy-of-keralan-crab-cakes Because we did not have sambhar curry powder or curry leaves, we followed the spice mixture (black mustard seeds, ground cumin, and dried hot chilis) adapted by the Washington Post: https://www.washingtonpost.com/recipes/kitchari/17359/. Our modifications: first, along the lines of Padma’s original recipe, we sauteed the spice mixture until the mustard seeds gently popped and then added minced shallot and microplaned ginger. Once the shallots looked glassy (per Padma), we added finely diced carrots (we did not have bell pepper) and sauteed until the carrots were crisp-tender. Second, as a cooking tip, we had underestimated how much water would be needed, and we ended up adding an additional ¾ cup towards the end of the rice/red lentil cooking time. The next time, we may cook the porridge in a smaller pot (a low-walled Dutch oven , as a large stock pot was unnecessarily large) and we’ll be more mindful of making sure the water is 3 inches above the uncooked rice/red lentils at the start of cooking. This dish was delicious and comforting. (Apr. 2021)
Note: Padma also has a pantry-friendly version of Kichidi that we plan to try: https://www.washingtonpost.com/news/voraciously/wp/2020/03/05/top-chef-host-padma-lakshmis-updated-kitchari-a-traditional-indian-porridge-of-lentils-rice-and-spice/ (Dec. 2022)
Cooking Adventures 