The comfort of jaulo

Do you remember the comfort food your mother made when you were sick? For many in Nepal, that dish was ‘jaulo’, a simple yet soothing rice and lentil porridge that remains a staple in Nepali kitchens. It holds a special place in the hearts of most Nepalis, much like its variations do in other cultures—‘khichadi’ in India, British kedgeree, and Italian risotto.

For me, jaulo is more than just food. It’s a warm, comforting hug from my mother. Whenever she made jaulo, it was more than a meal; it was a gesture of love, a remedy for any ailment, mood, or weather. My mother always knew when jaulo was needed. Whether it was a chilly day, someone in the family was feeling under the weather, or she just couldn’t decide what to cook, jaulo was the go-to dish. It was a staple in our household, often served for breakfast, lunch, or even as a snack. Her cooking was simple, quick, and easy, yet it tasted like nectar to us.

The recipe for jaulo is remarkably straightforward—one part rice, three parts lentils, and six parts water, with just turmeric and salt for seasoning. However, the magic lay in the tempering, which varied based on what was available at home. My mother loved using mung daal, but she was flexible and used whatever lentils were on hand. Seasonal greens were often added, giving the dish a fresh twist.

The tempering was the soul of her jaulo. She always used garlic and whole red chilies, tempered in ghee, which gave the dish its distinctive aroma and flavor. Depending on the lentils, she would vary the spices, sometimes using mustard seeds, ajwain (carom seeds), fenugreek seeds, cumin, and occasionally asafoetida (hing), which was my favorite. On special occasions, she would add jimbu (Himalayan chives), making the dish absolutely delicious.

Once, when I missed her jaulo terribly, I called her for the recipe. Trying to recreate it from memory, I realized the key was in the details—how she balanced the spices, the exact timing of adding ingredients, and the love she poured into every pot. Jaulo is more than just a dish. It encapsulates the essence of home, a mother’s love, and the simplicity of comfort food that warms the heart and soul.

Each bite of jaulo is a nostalgic journey back to my childhood, bringing with it the warmth and security of my mother’s kitchen. Whenever I cook jaulo now, I’m transported back to those days when my mother’s cooking made everything better. Her jaulo was not just food—it was a symbol of her care and affection, a dish that could heal and bring joy no matter the circumstances.

Jaulo and its global cousins

Rice and lentil dishes have been a staple in many cultures worldwide for centuries. From the comforting Nepali jaulo to the British kedgeree and the Italian risotto, these dishes share a common base of rice and lentils or legumes, but each brings unique flavors and cultural significance. Here’s a look at some of these beloved dishes.

Nepali jaulo
Jaulo is a simple yet nutritious dish central to Nepali cuisine. Traditionally consumed during Maghe Sankranti, it’s believed to have cleansing properties and is often prepared with minimal ingredients. The basic recipe includes rice, lentils, water, turmeric, and salt, with optional additions like vegetables and spices.

Indian khichadi
Khichadi, often referred to as Khichdi or Khichari, is a staple across India, known for its simplicity and ease of digestion. This dish is particularly associated with comfort during illness or monsoons. It typically includes rice, moong dal (split yellow mung bean), and a variety of spices, sometimes with added vegetables.

British kedgeree
Kedgeree is a dish that evolved during the British colonial era in India, inspired by the traditional Indian khichari. It typically includes smoked fish, rice, and eggs, seasoned with curry powder and garnished with fresh parsley. Kedgeree combines the protein of fish and eggs with the carbohydrates of rice, providing a hearty and nutritious meal.

Italian risotto
While not traditionally made with lentils, risotto shares the same comforting and hearty nature as jaulo and khichadi. It’s made with arborio rice, known for its creamy texture, and often includes ingredients like mushrooms, seafood, or saffron. Risotto provides energy from carbohydrates and can be enriched with various proteins and vegetables, making it a versatile and nutritious dish.

Rice and lentil dishes like jaulo, khichadi, kedgeree, and risotto are cherished across different cultures for their simplicity, nutritional value, and comforting nature. Each dish reflects its unique cultural heritage while sharing a common foundation of rice and legumes or complementary ingredients. These dishes not only provide sustenance but also carry historical and emotional significance, connecting generations and regions through their enduring appeal.

As the world becomes more health-conscious, these humble dishes continue to hold their place on our tables, reminding us of the warmth and love that come with a home-cooked meal. Whether it’s the Nepali jaulo or its global cousins, each dish offers a comforting taste of home, wherever that may be.

The author is a UK-based R&D chef