Kichri

It’s been a while since I wrote my last blog post. Sometimes I find it difficult to write about these memories because if I think too deeply into what I lost - I find myself in a deep dark hole. It’s coming up to a year since I lost my dad and it’s been especially hard. Walking outside and feeling this summer heat honestly makes me want to vomit - I still can’t believe it. I guess it’s important to hold onto the belief that I will see him again InshAllah. Kichri Kheema is a north Indian dish typically served for brunch. I think this is one of my most made dishes and most tasty since my mom and dad were both experts in the dish. Growing up, our Saturdays consisted of my Mom making parathas with omlet/daal. Sundays were usually kichri kheema days or we would randomly have it for dinner as well. My Dad was the kindest soul, loved good company and even better food. After I got married my Dad always made sure to make this for us any time we came over for brunch. I remember these days as if it were just yesterday. 

3 Cups Rice 

¾ Cup Masoor Daal/Lentils

1 Tbs Salt (Morton Salt)

1 tsp of Red Chilli Powder 

½ tsp of Turmeric Powder 

5 Cloves Garlic 

½ Piece of Ginger

¼ bunch of Cilantro 

1 Cinnamon Stick 

4 Cardamom 

3 Cloves 

¼ Cup of Oil 

½ a Large Yellow/Red Onion

¼ tsp of 7 Spices Powder

1. Soak Three cups of Rice and ¾ Cup of Masoor Daal/Lentils in Water. Leave Aside for about 20 min. 
2. In a seperate Pot add ¼ Cup of Oil, ½ a Red/Yellow Onion, 1 tbs of Salt, 1 tsp of Red Chilli Powder, ½ tsp of Turmeric Powder, 5 Cloves of Garlic Chopped, ½ Piece of Ginger, 1 Cinnamon Stick, 4 Cardomum, ¼ tsp of 7 Spices Powder and 3 Cloves. Mix Together on Low Medium Flame for about 12 min. 
3. Drain the Rice and Add the Rice and Masoor Daal. Mix Together Gently without the Rice Breaking. Add the Cilantro. Mix Together for about 7 min on Low Heat. It does not have to be consistent mixing. (Just make sure the Rice does not stick to the bottom of the pan)
4. Adjust the Flame to Low and Add 4 ½ cups of Water to the Rice. Cover and Set the Flame to Medium (6) for about 8-10 min. 
5. Check on the Rice at 8 min to make sure it does not stick to the bottom of the pan. 
6. When the Water has disappeared turn off the Flame and it’s ready to Serve!

Enjoy!