Watch as special guest Padma Lakshmi shares her cultural and personal ties to kichidi, a classic yet simple Indian dish of rice and lentils – and watch Taste of the Tenement!
Event Highlights
A classic yet simple Indian dish
Padma Lakshmi’s Kichidi Recipe
Recipe from Padma Lakshmi at padmalakshmi.com/kichidi
Ingredients
- 1 cup yellow or orange (masoor)* lentils
- 1⁄2 cup white basmati rice
- 2 fresh bay leaves
- Kosher salt
- 2 tablespoons canola oil
- 1⁄4 teaspoon cumin seeds
- 1⁄2 cup chopped shallots
- 2 tablespoons minced ginger
- 1⁄2 cup diced red bell pepper
- 1⁄2 cup diced carrots
- 1⁄2 teaspoon Madras or sambar curry powder (I prefer 777 brand)
- 1 cup chopped fresh baby spinach leaves
- 1⁄2 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1⁄2 teaspoon coarsely crushed black peppercorns
- 8 to 10 fresh curry leaves
Directions
- Rinse the lentils and rice until the water runs clear and transfer them to a big stockpot. Add the bay leaves and 1 teaspoon salt and cover with 2 to 3 inches of water and stir.
- Bring to a boil, reduce heat to medium, and cook for 25 to 30 minutes, skimming off any foam that appears during cooking. Stir occasionally to prevent sticking. Add a bit more water, if needed.
- Meanwhile, heat the oil in a skillet over medium heat. Add the cumin seeds. After a minute, when the cumin starts to sizzle, add the shallots and ginger. Stir.
- When the shallots become glassy, after about 4 to 5 minutes, add the bell pepper and the carrots and stir to sauté. Add 1⁄2 teaspoon salt and the curry powder. Stir, cooking for 3 to 5 minutes more, until the vegetables are done but still al dente. Remove from heat and cover to keep warm.
- Once the lentil and rice mixture is ready, add the sautéed vegetables. Stir together and remove from heat.
- Now add the spinach and cilantro, stirring well. Adjust salt to taste.
- In a separate pan, heat the olive oil. Add the black peppercorns and cook over low eat just until fragrant. Add the curry leaves, and fry for no more than 30 seconds.
- Drizzle mixture over kichidi and serve. It should have a porridge-like consistency.
2022 Gala Celebration
Taste of the Tenement
For our gala celebration this year, we’re inviting everyone to the table for a “taste” of the tenement! We’re honoring Hulu’s Taste the Nation with Padma Lakshmi.
Whether you join us through a free/donation-optional virtual gala film premiere inspired by the show or join special guests Padma Lakshmi and culinary historian Michael W. Twitty at our ticketed in-person celebration for an evening of festivities, we’ll highlight the stunning variety of Lower East Side foods!