ONE POT35 MINUTESWHAT YOU EAT WHEN YOU ARE SICK

Khichdi

Rice and split lentils cooked well past the point of separateness, then hit at the table with a spoonful of ghee full of burnt spices.

Anjali RaoPune, India → DublinMade this the first three nights in a new country and has made it most weeks since.

Serves4Active12 minTotal35 minVesselPressure cooker or heavy pot

HEAVY POT WITH A LID · OR A PRESSURE COOKER, IF YOU HAVE ONE

in the pot where you are still on the counter

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From the fire

notes pinned to the stage they belong to

Too dry is the classic mistake. Add water freely — it thickens a lot as it sits and you want it pourable in the pot.
Anjali · Dublin
Make the tadka last, never in advance. Everything it is for happens in the first ten seconds after it hits the pot.
Anjali · Dublin
Pressure cooker: three whistles, then off the heat and let it come down on its own. Same result, half the time.
Sanjay · Nairobi

cooking far from the shop you learned in

In DublinAnjali
Ghee is expensive in the supermarket here and cheap at any Asian grocer. Butter works but it browns and tastes different.
In LisbonRita
Add a diced carrot and a handful of peas with the water. My kids will eat it that way and not otherwise.

1,044 people have made it.

Cooked it differently where you live? Write your version — same map, your shop.