The Comfort You Love, Dialed Up to Eleven
Get ready for the ultimate comfort food glow-up. We're taking the beloved, soul-soothing Khichadi and infusing it with our incredible BKB Spiced Chickpea Miso. Prepare for a Miso Khichadi (video here) experience that's deeply flavourful, wonderfully comforting, and surprisingly elevated.
Khichadi is that warm hug in a bowl we all crave, right? But what if we told you it could be even more? Our BKB Spiced Chickpea Miso is the game-changer here. It doesn't just add salt; it brings this incredible, earthy umami, a subtle fermentation complexity, and a hint of warming spices that transforms simple rice and dal into a truly extraordinary dish. It’s the easiest way to give your Khichadi a gourmet edge, solving the problem of a sometimes "flat" flavour by infusing it with layers of deliciousness.
Here’s what you’ll need for this next-level comfort:
- 1/2 cup rice
- 1/4 cup toor dal
- 1/8 cup chana dal
- 1/8 cup moong dal
- 2 tablespoons oil
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Pinch of hing (asafoetida)
- 6-8 curry leaves
- 1 green chilli, sliced
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1/2 medium onion, finely chopped
- 1 small tomato, finely chopped
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1-2 tablespoons BKB Spiced Chickpea Miso (your secret weapon for deep flavour)
- 2 - 2.5 cups water
- 2 tablespoons chopped coriander leaves
For the Miso Ghee Drizzle (Don't skip this):
- 1 tablespoon BKB Spiced Chickpea Miso (for that rich, final touch)
- 2 tablespoons warm ghee
Let's Get This Khichadi Cooking
1. Soak & Prep: Wash your rice and all the dals. Soak them together for at least 30 minutes, then drain.
2. Tempering Magic: In a pressure cooker, heat the oil and ghee. Add mustard seeds and let them splutter like crazy. Then, toss in the cumin seeds and a pinch of hing.
3. Sauté the Aromatics: Quickly add curry leaves and green chilli, frying for just a few seconds. Next, add the grated ginger and minced garlic, sautéing until they smell absolutely fragrant.
4. Build the Base: Add the finely chopped onion and cook until it turns a lovely golden colour. Then, in goes the chopped tomato – cook until it softens down nicely.
5. Spice & Miso Power: Stir in the salt and turmeric, cooking for a minute. Now, for the magic moment: stir in your BKB Spiced Chickpea Miso and cook for just 30 seconds.
6. Combine & Cook: Add the soaked rice and dals, stirring well to combine everything. Pour in the water.
7. Pressure Cook: Close the pressure cooker and cook for 2-3 whistles. Once done, let the pressure release naturally, then stir in the fresh coriander leaves.
8. The Miso Ghee Finish: In a small bowl, combine BKB Spiced Chickpea Miso with warm ghee. Give it a good stir and let it sit for 20-30 minutes for the flavours to meld – totally worth the wait.
9. Serve It Up: Ladle your hot, comforting Miso Khichadi into bowls. Drizzle that incredible miso ghee generously over the top. Serve with papad if you're feeling fancy.
This Miso Khichadi (video here) is more than just a meal; it's an experience. The rich, spicy umami from our BKB Spiced Chickpea Miso transforms every spoonful into pure bliss. Give it a try, your taste buds will thank you.
