Khichdi
Khichdi is an Indian preparation made from rice and lentils(dal). Khichdi is a very popular dish across India and Pakistan. Almost every state in India it has its own name for Khichdi, and has it as part of regular meals. Considering that Khichdi is eaten almost everywhere in india, is instantly recognisable, very easy to make with readily available ingredients, I would nominate it as one of the National Dishes of India.
Bengalis call it khichuri. It is served Bhog(Prasad). In Odisha its made with Ginger and flavored with asafoetida and called adahengu khichdi (ADArak-HEENGu Khichdi, that is ginger-asafoetida khichdi) . This particular Khichdi is prepared at the famous Jagannath Temple in Puri as part of an old tradition. Khichadi is known as (or is similar to) Pongal in South India; primarily Tamil Nadu. In Bihar its called Khichri and its customary to eat it every Saturday. Most families in Bihar consume khichri with lots of ghee, baigan ka bharta, aaloo ka bharta, tomato chutney, papar, tilori (a fried snack), and mango pickle. The festival of Makar Sankranti is in complete without eating Khichdi.
Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is popular with many who follow an ayurvedic diet or nature cure. Khichdi is used as infant solid food since it is soft , easily digested, and has (basically)no spices. The people with upset stomach also prefer khichdi since it is easily digested.
Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns. Khichri is also a favourite campfire food. At home, moong dal khichdi and other khichdis are served with papad, pickle, curd, aaloo bharta, or baigan bharta, raita and chutney.In Bengal,this dish is prepared with so many ingredients that the idiom joga khichuri is used in Bangla to mean a mess.
Khichdi
Ingredients
- Moong dal (split) – 70gms
- Rice (add any rice, regular short or medium grained rice or even basmati) – 100gms
- Medium sized onion – 1 (finely chopped)
- Medium sized tomato – 1 (chopped)
- Cauliflower florets – 4-5
- Green peas – 2tbsp
- Ginger paste – ¼tsp
- Green chilli – 3 (slit)
- Dry red chilli – 2
- Cumin seeds – 1/2tsp
- Turmeric powder – 1/2tsp
- Red chilli powder – 1tsp
- Garlic paste – 1/2tsp
- Water – 4 cups (for a more thin consistency)
- Cloves – 3
- Green cardamom – 2
- Cinnamon stick – 1 in
- Bay leaves – 2
- Ghee – 4tbsp
- salt as required
- Coriander leaves for garnishing
Method
- Moong dal roosted on pan (without oil) until light brown.
- Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).
- Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,
- A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.
- Turn off the fire and release the pressure from the cooker.
- If the khichdi becomes too thick, then add some water and stir till the consistency is right.
- The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
- In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.
- Then add onions and fry till they are light browned.
- Stir to mix well and add this tempering mix to the cooked khichdi mixture.
- Garnish with coriander leaves.
- serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil) and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).
Khichdi
Ingredients
- Moong dal split – 70gms
- Rice add any rice, regular short or medium grained rice or even basmati – 100gms
- Medium sized onion – 1 finely chopped
- Medium sized tomato – 1 chopped
- Cauliflower florets – 4-5
- Green peas – 2tbsp
- Ginger paste – ¼tsp
- Green chilli – 3 slit
- Dry red chilli - 2
- Cumin seeds – 1/2tsp
- Turmeric powder – 1/2tsp
- Red chilli powder – 1tsp
- Garlic paste – 1/2tsp
- Water – 4 cups for a more thin consistency
- Cloves – 3
- Green cardamom – 2
- Cinnamon stick – 1 in
- Bay leaves - 2
- Ghee – 4tbsp
- salt as required
- Coriander leaves for garnishing
Instructions
- Moong dal roosted on pan (without oil) until light brown.
- Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).
- Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,
- A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.
- Turn off the fire and release the pressure from the cooker.
- If the khichdi becomes too thick, then add some water and stir till the consistency is right.
- The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
- In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.
- Then add onions and fry till they are light browned.
- Stir to mix well and add this tempering mix to the cooked khichdi mixture.
- Garnish with coriander leaves.
- serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil) and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).
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