Jaulo ( Khichadi )

Classic Nepali Jaulo

Jaulo, a comforting and wholesome dish, is celebrated in Nepal not only for its simplicity but also for its cultural significance, especially during festivals like Maghe Sankranti. Here is a classic Nepali jaulo recipe that embodies tradition and flavor.

Ingredients:

- 50gm rice (any variety, I prefer local grain or medium-grain rice works well)

- 150 gm Lentils (Moong Dal or Masoor, Toor Dal are commonly used)

- 1 tablespoon ghee (clarified butter) or oil , I love Mustard Oil

- 1 teaspoon cumin seeds

- 1/2 teaspoon mustard seeds

I love Fenugreek seeds - 1 teaspoon

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (optional)

- Salt to taste

- 600ml water

- Chopped vegetables (optional, such as carrots, peas, potatoes, and bell peppers)

Chutney or Pickles to compliment Jaulo for serving

Instructions:

• Rinse the Rice and Lentils: Rinse the rice and lentils in cold water until the water runs clear. This helps remove excess starch and ensures a non-sticky texture.
• Heat the Ghee or Oil: In a pot or saucepan, heat the ghee or oil over medium heat. Add the cumin seeds and mustard seeds. Cook until they start to sizzle and release their aroma.
• Add Spices: Add the turmeric powder, red chili powder (if using), and salt. Stir to combine and allow the spices to bloom for about 30 seconds.
• Combine Ingredients: Add the rinsed rice and lentils to the pot, followed by 2 cups of water. Stir to mix everything together. Bring the mixture to a boil.
• Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice and lentils are tender. Stir occasionally to prevent sticking.
• Add Vegetables (Optional): If using vegetables, add them to the pot during the last 5-10 minutes of cooking. This ensures they are cooked but still retain some texture.
• Serve: Serve the Jaulo hot, accompanied by yoghurt or pickles for added flavor and nutrition. You can also garnish with fresh cilantro for a burst of freshness.

Customization and Variations:

• Spices and Aromatics: Enhance the flavor by adding ginger, garlic, or garam masala. Sauté these with the cumin and mustard seeds for a more aromatic dish.
• Liquid Alternatives: For a richer flavor, substitute some or all of the water with vegetable or chicken broth. Coconut milk can also be used for a creamy texture.
• Non-Vegetarian Option: Add cooked chicken, lamb, shrimp, or tofu to the Jaulo. Ensure any meat is cooked thoroughly before adding to the rice and lentils. Adjust cooking times as needed.
• Texture Variations: Depending on your preference, you can adjust the water quantity to make the Jaulo more soupy or dry.

Cultural Significance of Jaulo in Nepal

Maghe Sankranti

Jaulo is traditionally consumed during Maghe Sankranti, which is celebrated on the first day of the Nepali month of Magh, usually in January. This festival marks the end of the winter solstice and the beginning of longer days. Eating jaulo is believed to have purifying and cleansing properties, helping to start the new year with a cleansed body and mind. It is often enjoyed with til (sesame) laddu, sweet balls made from sesame seeds and jaggery, which are thought to bring warmth and energy during the cold winter months.

Other Festivals

Jaulo is simplicity, nutritional balance, and ease of digestion make it an ideal food during fasting and detoxification periods.

Nutritional Benefits

Jaulo is a balanced meal, providing a good source of plant-based protein from the lentils and essential vitamins and minerals such as iron, potassium, and B vitamins. It is low in calories and cholesterol-free, making it a healthy choice for those maintaining a balanced diet or seeking weight loss. The combination of rice and lentils also helps in maintaining stable blood sugar levels, offering sustained energy without spiking glucose levels.

By combining tradition, nutrition, and simplicity, Jaulo holds a special place in Nepali cuisine and culture, offering both comfort and a connection to heritage during significant celebrations.