After a few days of heavy, rich meals, we made this masala kichidi recipe to cleanse a bit: https://www.funfoodfrolic.com/masala-khichdi-recipe/ This is our favorite kichidi recipe to date.
Our modifications: first, we used 1/2 cup white jasmine rice and 1/4 cup pink masoor dal (i.e., red lentil), soaked in water for 15 mins; and 1/4 cup toor dal (i.e., pigeon pea instead of moong dal, i.e., mung bean), soaked in water for 30 mins.
Second, to avoid making this dish too spicy, we substituted the red chili powder (in both the tomato spice mixture and the tadka) to a 3:1 ratio of sweet paprika and cayenne pepper. But it still was too hot for us, so the next time we may try a 4:1 ratio. (We also sometimes balance at the end of cooking with a few sprinkles of white sugar.)
Third, we heated 2 Tbsp canola oil to saute the onion/hing powder, tomato spice mixture. Fourth, based on our available vegetables, we used 1/4 cup diced cauliflower instead of 1/4 cup French beans.
Finally, after we made the tadka (with 2 Tbsp ghee and reduced hot pepper), we poured it into the pressure cooker and stirred it in. But the next time, we will set some of the reddish oil (about 2 tsp) for garnish when we serve the kichidi. (Dec. 2022)
Variation (shown in photo): first, we had moong dal (split mung beans) this time. Second, we used ground Kashmiri pepper, a type of low heat pepper, for both the kichidi and the tadka. Finally, we tossed a handful of fresh baby spinach into the kichidi right after we opened the pressure cooker from natural release. (Mar. 2023)
Cooking Adventures 