Waking up to Breakfast - Khichdi

Weekend morning breakfasts are a ritual for us. It has taken a few years to slowly develop these rhythms and routines. The only constant is that things will change, but for now these routines are so reassuring. As the year winds down, it is nice to wake up and enjoy the morning. With so much unpredictability and uncertainty this year, sitting down to breakfast together gives us some sense of normalcy.

I grew up with a classic Sunday morning. As kids, we would come running down the stairs to find my dad reading the Sunday New York Times and our local newspaper. He would have all the sections laid out in his order of preference. My mom always cut coupons and loved to look through the weekend flyers for great deals. My brother would read the comics or run off to play video games (much more interesting than the paper). My favorite section was Dining and Wine, back when the New York Times food section was called that. I also loved their Magazine which would have a story and recipe each week.

Now with my family we've slowly adopted our own weekend routines. Now, Poet and Flower will wake up and run to the kitchen. They love to sit on the counter as we all get the day going. Tea for G, coffee for mom and milk for the kids. Then it's on to breakfast.Savory breakfasts are a favorite in our household. My mom's classic Sunday morning go to was kichadi or khichdi, scrambled eggs and pappadum. Khichdi is a one pot meal made with lentils and rice. The dish is easy to make and perfect for a lazy morning. I grew up with the Hyderabadi version - commonly served for breakfast.

I've changed my Mom's recipe a little by increasing the dal so there is less rice. Moong dal is one of many Indian lentils, and the split version of green gram is called moong dal. Moong dal is used widely in South Indian cooking. I like the flavors of the earthy lentils. Gently simmering the dal and rice makes for a warm and comforting breakfast. It's a blend of rice, dal, onions and a few spices that comes together nicely. Play with some of the flavors and see what you like.

Khichdi

A comforting one pot dish of rice and moong dal, cilantro and a few spices. It makes a comforting breakfast. Enjoy with a bowl of yogurt, mango pickle, pappadum or scrambled eggs.

Serves 4

• 3 tablespoons oil
• 1 stick cinnamon
• 4 cloves
• 4 cardamon
• 1 medium onion (thinly sliced)
• 2 green chilis (split)
• 1/2 cup cilantro (chopped)
• 1/3 cup moong dal
• 2 cloves garlic (minced)
• 1 inch ginger (grated)
• 1 cup rice
• 1/2 teaspoon turmeric
• 2 teaspoons salt

1. In a medium saucepan, heat the oil over medium heat. Add the cardamon, clove and cinnamon and saute for about 30 seconds until fragrant. They will sizzle a little bit.

2. Add the onions and saute until lightly browned and soft, about 5 to 10 minutes.

3. Add the garlic and ginger and saute until it sticks about 5 minutes. It will look dangerously like burning but you really want it to brown and stick to the pan. If you are using green chilis, add them now and give them a quick stir.

4. Add the moong dal and saute for two minutes until golden.

5. Add 2 1/2 cups water as well as the salt, cilantro and turmeric. Bring to boil. Let it boil 2-3 minutes, then add the rice and let it return to a boil.

6. Turn the heat down and simmer for 20-25 minutes. The rice will be cooked and fluffy.

7. Serve hot with a small bowl of pickles, yogurt, pappadum or scrambled eggs.

To make in in an Instant Pot:

Turn the Instant Pot on to saute. Heat the oil over medium heat. Add the cardamon, clove and cinnamon and saute for about 30 seconds until fragrant. They will sizzle a little bit.

Add the onions and saute until lightly browned and soft, about 5 minutes.

Add the garlic and ginger and saute until it sticks about 5 minutes. It will look dangerously like burning but you really want it to brown and stick to the pan. If you are using green chilis, add them now and give them a quick stir.

Add the moong dal and saute for two minutes until golden.

Add 2 1/4 cups water, salt, cilantro and turmeric and rice. Manual high pressure for 5 minutes, let NR. Serve warm