How long does Khichdi last in the fridge?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “How long does Khichdi last in the fridge?”, and how to make Kichadi?
This article also includes a brief guide on how to store and reheat Kichadi.
How long does Khichdi last in the fridge?
If stored correctly, Kichadi lasts 2-3 days in the fridge (1). But it is best consumed within 1 day of storage. Kichadi is a well-known food in the Ayurveda due to its amazing cleansing properties and immense nutritional benefits. It is a combination of grains, usually rice and mung bean, that have various spices added to them for improved flavor.
Khichadi is a dish from the Indian subcontinent made with a mixture of rice and lentils which is loaded with wholesome goodness, easy to digest and free of gluten. It is a salty porridge and a comfort food, owing to the convenience of being able to cook in a single simmering pot. In northern Indian Khichdi is usually prepared with the addition of some vegetables such as cauliflower, carrot and green peas. It is usually tempered with cumin seed in hot oil and a gum from Asafetida plant root and finished with ghee. In most places Khichdi is served with accompaniments such as raw mango pickle, pappadum, yogurt, fried potato, spiced onion rings and tomato chutney (2,3).
In spite of large food production in India, the food industry is incapable of fulfilling the basic requirements of Indian consumers like having affordable, sufficient and healthy as well as value-added food. The processing rate is only 2 to 3% of the total production that is quite less as compared to other dominant players of the world. Presently, India is facing the problems of food inflation and food security. Thus, the rate of postharvest farm losses in India is one of the hottest topics of discussion among academics and practitioners which accounted for up to 25–40% (4).
Proper storage and freezing of Kichadi
If done right, freezing extends the shelf-life of the Kichadi for months. Whether you refrigerate or freeze your Kichadi, let it cool down before you pack it away. This is the foremost and the most important step in the storage of Kichadi since it leads to condensation in the storage container and eventually spoilage.
When the Kichadi has cooled down, spoon it into an air-tight container or a ziplock bag, leaving an inch of headspace. If you opt for a ziplock bag, squeeze it to get rid of the excess air. Label the container or bag and freeze for up to 3-46 months (1).
Using Kichadi after freezing
- Plan ahead of time and remove your Kichadi from the freezer and pop it in the fridge the night before you anticipate serving it. If pressed for time, you can allow the Kichadi to thaw at room temperature for about 2-4 hours.
- Kichadi can be reheated in a pan on the stovetop or in a microwave. It is recommended you opt for the former method.
- Transfer your thawed Kichadi to a heated pan and cook for about 10-15 minutes or until heated through. Add a splash of water to preserve the freshness of the Kichadi.
- To microwave, transfer the Kichadi into a microwave-safe bowl and drape it with a damp paper towel. Microwave on high for 3 minutes. Stir and check the Kichadi after every minute.
How to make Khichdi?
Ingredients
- Ghee/oil 2 tablespoon
- Cumin seeds 1 teaspoon
- Ginger 1 inch grated
- Turmeric ½ teaspoon
- Basmati rice 1 cup
- Yellow mung 2 cups
- Water 7 cups
- Salt to taste
- Ghee / vegan butter 1 teaspoon to garnish
Optional ingredients if you want to add
- Diced veggies 1 ½ cup (You can use carrots, peas, cauliflower, beans, spinach, kale, etc)
- Garam masala 1 teaspoon
Instructions
Soaking
Rinse the rice under cold running water until the water runs clear. Fill a large bowl with cold water and let the rice and moong dal soak for about 15 minutes.
Instant pot Kichadi
- Set the inner pot of the instant pot to saute mode. Heat the oil and ghee in it.
- Sizzle the cumin seeds and ginger in the heated oil or ghee. Stir to avoid burning the seeds and ginger.
- Stir in the rice, yellow mung, turmeric, water, diced veggies (if using any), and salt. Turn off the saute mode and close the lid.
- Set the valve to sealing and pressure cook for 6 minutes. Let the pressure release naturally when the cooking time is up.
How to make Kichadi on a stovetop pressure cooker?
- If you do not own an instant pot, you can work with a pressure cooker to make Kichadi.
- Heat oil or ghee in the pressure cooker while the rice and mung are soaking.
- Then stir in the ginger and cumin seeds and heat until fragrant.
- Mix in the rice, lentils, turmeric, diced veggies (if using any), and salt. Close the lid and pressure cook on high heat for up to 4-5 whistles.
- Allow the pressure to release naturally.
Serving the Kichadi
- Transfer the Kichadi to a serving platter or dish and drizzle with some extra ghee or vegan butter on top. You can also sprinkle some garam masala at this point.
- Serve your warm Kichadi alongside lemon slices, pickles, yogurt, pappadum, lassi, buttermilk, or kefir.
- Another option is to serve your Kichadi with any raita or salad, eggplant fries, or potato fries.
Storage and leftovers
- Kichadi is best eaten fresh and warm. It dries out and becomes crumbly upon storage and reheating. But you can still store your Kichadi leftovers in the fridge for 1 day.
- Reheat your Kichadi in a pan instead of the microwave so that you can add as much water as needed to bring your Kichadi back to life. The water will restore the original consistency of the Kichadi and keep it from becoming thick and lumpy.
Conclusion
In this article, we answered the question “How long does Khichdi last in the fridge?”, and how to make Kichadi?
Was this helpful?
References
1.-
Leftovers and Food Safety. US Department of Agriculture. 2020.
2.-
Khandekar, S. P., R. C. Ranveer, and A. K. Sahoo. Development of ready to cook vegetable khichadi mix by microwave drying technology. J Postharv Technol, 2020, 8, 1-8.
3.-
GAUTAM, Hitesh. Culinary Processes as Body of Knowledge and Cultural Phenomenon. Euras Proceed Health Environ Life Sci, 2021, 2, 12-18.
4.-
Singh, Rajwinder, and Amir Shabani. Value‐adding practices in food supply chain: Evidence from Indian food industry. Agribus, 2017, 33, 116-130.
