My special dish

If I had to pick one dish as my special dish, it would be khichdi. This South Asian comfort food, made from rice and lentils, is one of the first solid meals we’re introduced to as kids. Maybe that’s why, later in life, we tend to turn to it when we’re pressed for time or need something soothing during recovery from an illness.

The beauty of its cooking process lies in its simplicityespecially when I’m cooking for myself, like I am right now. Here’s how I make it:

I start with a glass of basmati rice and an equal amount of mixed lentils, using the same glass for both. After rinsing them thoroughly (my wife insists three washes is the magic number), I soak them for about 30 minutes. Once they’re ready, I transfer the mixture to a pressure cooker, add salt to taste, and cook it just like rice.

For me, it’s all about timing. Once the steam starts escaping from the pressure cooker’s nozzle, I place the weight on and cook it for just a minute after the first whistle. Then, I turn off the heat and let the cooker cool down naturallythis is where patience is key. Never force open a pressure cooker! After 15-20 minutes, the khichdi is ready to enjoy, piping hot.

There are fancier, more elaborate ways to make khichdi, if you have the time. This version gets the job done perfectly. For a little extra flavor, you can sprinkle some black pepper, maybe add a spoonful of mango pickle, or enjoy it with a side of curd. It’s healthy, satisfying, and couldn’t be easier to make.