Khichdi is an Indian preparation made from rice and lentils. Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari.
|Preparation Time:||30 minutes|
|Broken Moong||1/2 cup|
|Chopped tomatoes||1 small|
|Chopped onions||1/4 cup|
|Grated ginger||1 tbsp|
|Any other vegetables (I used capsicum and frozen beans)||1/4 cup each|
|Garam Masala||1/2 tsp|
|Green Chillies (optional)||1-2|
|Ghee (clarified butter)||1 tsp|
- Pick rice and dal to make sure there are no stones and dirt in it.
- Wash both of them together till the water is clear.
- Pour them in a pressure cooker. Add 4 cups of water and rest of the ingredients.
- Close the lid of the cooker and let it cook. On first whistle, reduce the heat and let it cook for 5 more minutes. Turn off the heat.
- Open the cooker when the steam dies down. If it’s too thick, add a little boiling water. Mix well. Khichdi is ready.
- Top it with a few drops of ghee and serve with fresh yogurt, pickle and papad.
- Traditionally khichdi is made with rice, dal, and salt only but I like to make it more interesting by adding a few vegetables and spices of my choice. Feel free to use the vegetables of your choice or skip the vegetables altogether.
- Generally when people want to eat light and healthy food, they make khichdi. Make sure to serve it with ghee, yogurt, pickle and papad for best taste.
- Since rice is mashed up in khichdi, you don’t need to use basmati rice, you can use any other rice of your choice.
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