We had to follow a soft food diet this evening, so we tried this kichidi recipe: https://www.indianhealthyrecipes.com/dal-khichdi-recipe/
Our modifications: first, we used a medium shallot instead of a small onion. Second, for the optimal vegetables, we used 1 thin carrot and 5 green beans, each diced. We found that these, along with the diced, seeded tomato and the purple shallot, added a nice pop of color. Third, we followed Swasthi’s pressure cooker method. At first the kichidi looked watery, but after cooling for a few minutes, it firmed up. Finally, at the end of cooking we found the dish slightly undersalted, so we lightly seasoned with salt to taste. (Aug. 2025)
Cooking Adventures 