It’s that time of year again…

Time for colds, the flu, and sinus infections.

I come down with one of these almost every month. When I get a sinus infection, though, it doesn’t just affect my sinuses. I also have a swollen lymph node in my throat that makes it incredibly painful to swallow. I’ve gone to multiple doctors for my swollen lymph node issue and they all say the same thing— just give it time and take some over the counter medicines to help reduce the swelling…

I always leave feeling frustrated and frazzled.

Over the years, I’ve discovered a few tricks to help soothe my throat since antibiotics don’t work well for me. I’ve discovered eating raw garlic and ginger has worked wonders for me. These two ingredients are hard to swallow on their own, but they have natural healing properties that are totally worth it. I’ve found that I recover twice as fast when I eat meals with both of these in them. Sometimes, I will even chew on raw ginger to facilitate the healing process.

The weekend before Thanksgiving, I came down with a terrible sinus infection. I immediately started using my neti pot to clear out my sinuses, and the next step was to make a big batch of a home remedy to comfort me. On more than one occasion, my coworker, Shilu has recommended a Bengali home remedy called Kechuri. This was my chance to finally make it.

The recipe was super simple and easy to follow. I had to make a few substitutions based on what I had on hand. You can eat this dish on its own, but I decided to make a squash curry to put on top of it, and you can do that, too.

Shilu’s Kechuri (makes 4-6 servings)

Ingredients

1/2 cup basmati rice
1/2 cup orange split lentils
1/2 small onion, diced
2 tbsp chopped ginger
3/4 tsp turmeric
1 tsp chili powder
2-3 tbsp ghee or butter
3-3 1/2 cups water
1 bay leaf

Directions (Stovetop)

1) Mix all of the ingredients together in a pot and bring to a boil on the stove.

2) Once boiling, turn the heat down and cook until rice is cooked through. The final product should be kind of like a creamy soup with rice.

Directions (Instant Pot)

*Disclaimer: When using an Instant Pot, be VERY careful. Read the directions carefully and thoroughly, and use the appliance at your own risk.

1) Put all the ingredients together in the Instant Pot.

2) Seal the pressure valve and set on high pressure for 6 minutes.

3) Let naturally release for 10 minutes and then release the pressure valve.

Squash Curry

Ingredients

1 small onion, diced
2 zucchini/squash, chopped into cubes
2 medium carrots
1 can coconut milk
4 garlic cloves, minced
1 cup of tomatoes, diced OR 1 can of diced tomatoes
1/2 tsp coriander
1 tsp cumin
1 tsp red chili flakes
1/2 tsp paprika
1/2 tsp cinnamon
1/4 tsp nutmeg
Salt & pepper

Optional ingredients

Parsley
Cilantro
Scallions

1) Sauté the onions in a medium size pot or a deep skillet until soft. You can add a splash of water to help soften them quicker.

2) Add the spices to coat the onions.

3) Add the coconut milk, carrots, squash, and tomatoes. Mix well.

4) Simmer with the lid on until the vegetables are cooked to desired tenderness.

5) Top with optional herbs. You can eat on its own over rice or place on top of the Kechuri.

The squash curry adds a lot more texture and variety to the dish, which was filled with so many comforting flavors and textures— it was just what I needed. I even ate it for breakfast a few days! After eating this for three days straight, I was feeling much better.

This is the kind of meal that warms your body up on a cold day. With each serving, I felt so comforted. It’s amazing how much this dish helped me feel better, and it will definitely be used any time I start feeling sick. On top of all of the benefits you get from this dish, it’s also vegetarian- and vegan-friendly!