Khichri is one of the most easy to digest, healing and most comforting of comfort foods. It's a staple for children, elderly people, new mothers and a go to when people aren't feeling well or need to give their digestive system a break. 

Every region of India has their own take on this staple but the foundation is a blend of a grain (usually rice) and lentils. This is my mom's stove top recipe that I grew up on. I love it thick but more water can be added if a thinner consistency is preferred.

Recipe for 3 servings:⬇️

• 1/2 cup split yellow moong daal (can also use green split moong daal, red lentils or whole mung beans that have been soaked overnight) 
• 1/2 cup basmati rice 
• 1/2 tsp of Resilience pure turmeric
• 1/8 tsp asafoetida powder (optional)
• 1 tsp ginger powder 
• 1 tsp salt
• 1 tsp cumin seeds
• 3 whole cloves
• 3 tbsp oil 

Wash and rinse lentils and rice 3 times.

Heat oil (any oil that can take high heat) on medium in at least a 4 quart pot.

When hot, lower the heat to min and add cumin seeds.

As soon they start popping/puffing add cloves, asafoetida powder, and turmeric 

Then add rice and daal and mix well.

Put it on medium high.

Add ginger and salt.

Add 4 cups of water.

Mix.

Bring to boil and then cook covered on medium low for at least half an hour. It's done when the water is soaked up and you have an oatmeal like consistency. 

Give it a mix. 

If it looks like it needs more cooking or you'd like a thinner consistency, add more hot water and give it a stir. 

You can also use a rice cooker for simplicity or if you have an Instapot you can just pressure cook for 6 minutes.

Scoop into a bowl and top with a little ghee or yogurt if desired. 

Serve it with a little mango achaar and papad if you have it! 😋