We tried this recipe from Bon Appetit: https://www.bonappetit.com/recipe/simple-khichari. We especially liked the addition of quinoa, which we had not seen in other kichidi recipes.
Our modifications: first, due to our pantry, we omitted the curry leaves. Instead, we added 1/8 tsp asofoetida, 1/4 tsp cumin seeds, and 1 large dried bay leaf to the turmeric.
Second, we used a mix of diced cauliflower (1/4 head, or approx 1.5 cups) and 1 medium carrot (approx. 3/4 cup). At the end of cooking, we added 1/4 cup frozen peas and made sure they warmed through.
Third, we aren’t huge fans of fennel seeds. Instead of 1 tsp fennel seeds in the recipe, we used 1/2 tsp fennel seeds and 1/2 tsp cumin seeds.
Finally, we found the original kichidi recipe mild and a little bland. So we made tadka: we heated 2 Tbsp ghee, 1 tsp cumin seeds, 2 minced garlic cloves, 2 dried chilis, and 1/4 tsp Kashmiri chili pepper. After a few mins on medium heat, we drizzled the sizzling tadka over the kichidi. We based the tadka on this recipe: https://cookingadventures.blog/2022/12/25/kichidi-savory-indian-rice-and-legume-porridge-version-2/.
We garnished with fresh cilantro and freshly squeezed lime juice. (Sept. 2026)
