Kichdi-South Asian Risotto

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Kichdi is a form of comfort food for many individuals in the south asian region. It is commonly referred to as the South Asian Risotto. This recipe has rice and lentils as its base ingredients and can have many variations. I am going to share a version which is always a winner with kids. The best thing about this recipe is that it can be altered to your preference and you can add your meat and vegetables in this to make it a wholesome meal. When your little ones fuss over eating their vegetables, this recipe can come in very handy to make sure you are incorporating all that they need! As mentioned earlier, rice and lentils are a base for this creation. To this, I am also going to add carrots, broccoli and minced goat meat. You can choose any vegetable of your choice as well as any meat of your choice. I just chose carrots and broccoli because that's what I had in handy at the time. I also chose to add red meat because my little one has low iron levels and his dietician suggested I add more red meat into his diet. This could be a trick you can also follow. If you prefer to skip the meat, go right ahead because the lentils in this recipe are already rich in protein. Hope you enjoy this recipe and let me know if you have any questions! Enjoy!

Directions

Kichdi/South Asian Risotto

Level: Easy Servings: 4 Preptime: 10 mins

Cooktime: 35-40mins

Ingredients

• 1/2 lb meat of your choice

• 3/4 cup rice

• 1/4 cup lentil

• 2 tablespoons butter or ghee

• 1/2 teaspoon cumin

• 1 clove garlic

• 1/4 teaspoon black pepper

• salt to taste

• 1/4 teaspoon turmeric

• 1/4 teaspoon paprika

• 1 cup carrots

• 1 cup broccoli

• 1 tomato (optional)

• 2 cups water

Note:

1) I have used shredded carrots so that they cook more easily and it eliminates prep time also. For younger kiddos who are just starting solids, I recommend shredded carrots so that it cooks faster and is softer/mushier and therefore safer for them to swallow. If your kiddos are older, using diced vegetables would be a better option.

2) For rice, I used basmati rice but you can use whatever you have in stock.

3) I use ghee in most things I cook for my little one. It not only tastes richer, but also adds calories. So if you have kiddos who are struggling to put on weight, I suggest making use of ghee as a staple ingredient in all your recipes!

4) You can switch out the vegetables to any other vegetable of your choice. The same goes for the meat. In the past, I have paired using boneless chicken breast with green beans. Another delicious combination is adding chicken breast with potatoes and peas.

Instructions

1. Give your rice and lentils a good wash. After rinsing them, soak them in water and keep aside.

2. In a medium sized pot, heat up the butter/ghee. Add cumin seeds and chopped garlic and sauté for a few minutes.

3. Add your choice of meat, in my case I used minced goat meat. Add chopped tomatoes and give it a good mix. Sauté for a couple of minutes. Make sure to stir occasionally so the tomato doesn't stick to the pan. Season with salt and pepper. Add turmeric and paprika. Mix well and let is cook for about 10 minutes until the tomatoes have softened and the meat has changed color.

4. Add the carrots and broccoli. Mix well and cover your pot and let it cook on medium heat for 5 minutes.

5. Drain water from the rice and lentils, and add it to the pot. Add water and mix well. Let this cook on high flame until you see the water starting to evaporate. Once you see water evaporated, cover the pot with the lid and let it cook on low heat. Let it simmer on low heat for about 20 minutes. Note: If you want the consistency of the Kichdri to be runny and mushier/softer for your little ones, add 3 cups of water instead of 2. Also, after the water has evaporated on high heat, cover the pot with a lid and let it simmer on low heat for 30 minutes.

Serve with a side of plain yogurt or sour cream and enjoy!

1. In a medium sized pot, heat up the butter/ghee. Add cumin seeds and chopped garlic and sauté for a few minutes.

2. Add your choice of meat, in my case I used minced goat meat. Add chopped tomatoes and give it a good mix. Sauté for a couple of minutes. Make sure to stir occasionally so the tomato doesn't stick to the pan. Season with salt and pepper. Add turmeric. Mix well and let it cook for about 10 minutes until the tomatoes have softened and the meat has changed color.

3. Add the carrots and broccoli. Mix well and cover your pot and let it cook on medium heat for 5 minutes.

4. Drain the water from the rice and lentils, and add it to the pot.

5. Add water and mix well. Let this cook on high flame until you see the water starting to evaporate. Once you see water evaporated, cover the pot with the lid and let it cook on low heat. Let it simmer on low heat for about 20 minutes. Note: If you want the consistency of the Kichdri to be runny and mushier/softer for your little ones, add 3 cups of water instead of 2. Also, after the water has evaporated on high heat, cover the pot with a lid and let it simmer on low heat for 30 minutes.

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