Kichri is the ultimate food. It combines the powerhouse of lentils, a source of potassium, calcium, zinc, niacin and vitamin K and rich in dietary fiber, lean protein, folate and iron, with the comforting carbohydrates of basmati rice. A whole meal with chutneys or a vehicle for carrying more spiced dishes, it is versatile and can be prepared with various ingredients that add complexity or it can be kept simple and soothing, the way I love it.

Ingredients:

1 cup basmati rice, rinsed in several washes of cold water

half cup split mung lentils (or any other yellow daal can be used), also rinsed

1 large shallot, thinly sliced

half tsp. cumin seeds

2 tbsp. ghee

salt to taste

Serves 4

Preparation:

1. Add ghee to a heated pan.
2. Add cumin seeds and when they start to sizzle put in the shallots. Saute till they start to brown on the edges (around 3-5 minutes).
3. Add the rice and lentils and lightly fry for a couple of minutes.
4. Add water to cover the rice in a 3:2 ratio.
5. Bring to a boil, reduce heat to low, add salt and cook for 15-20 minutes till the rice and lentils are fluffy and all the water has evaporated.

Eat with your favorite dish or chutneys. Pairs perfectly with vegetable ginger medley.