Khichadi is a very Indian recipe that has slightly different approaches in different states. Generally, a combination of rice, lentils and spices plus optional vegetables are basic to khichadi recipe as suggested by khichadi.com.
Most families have their own variation of the ingredients. As a child I remember a fairly bland recipe with just half rice, half lentil (moong dal), some salt and turmeric all cooked in water in the ratio of 4 cups of water to one cup of lentil + rice. Once cooked it was served hot with some ghee in it. Mostly I remember eating it with yoghurt and a potato and tomato vegetable with lots of gravy (a very soupy affair). Most often this was the diet when I was ill and so it has not become a favourite dish of mine. However, I have made some changes and find it a little more likeable now. My family like to eat this just by itself or with potato and tomato sabji (curry).
For 2 people –
Take half a cup (an average size mug) of rice and half a cup of moog dal ( having the husk on the dal improves the fibre content of the dish).
To this one cup of mixture add 4 cups of water. This will make the mixture a good mash when cooked. If you wish to have some bite to the grain then add just 3 and half cups of water.
Finely chop 2 small chillies, 2 cloves of garlic, and a half inch piece of ginger and add to the pot. These ingredients can be changed to suit your taste.
Add salt to taste and half a teaspoon of turmeric powder. Stir the pot, cover and bring the water to boil. Once it begins to boil turn the gas down to the lowest flame and leave to cook until al water disappears. There is no need to stir the pot while the khichadi is cooking.
Serve it hot with a spoon full of ghee or butter.
For the potato sabji –
Finely chop 1 medium size onion, 2 – 3 cloves of garlic and half inch of ginger piece.
In a pan heat 1 table spoon of oil (olive or vegetable or peanut oil) add half teaspoon of mustard seeds, 2 small dried red chillies, 2 cloves, small cinnamon stick piece and a bay leaf. When the mustard seeds start popping add the chopped onion and garlic.
While the onion is gently sautéing finely chop 2 large tomatoes or use half a tin of chopped tomatoes. Once the onions start to brown add the tomatoes. Now add salt to taste, half a teaspoon of red chilli powder, quarter teaspoon of turmeric powder, 1 tea spoon of cumin powder and 3 teaspoons of coriander powder. Stir the spices in and cook until the oil comes back to the surface. This indicates that spices have been cooked.
To this now you can add 2 – 3 medium sized potatoes that have been cubed small. Add water to cover the potatoes. Cover the pan and bring to boil. The turn the gas to medium heat and cook till potatoes soften. The lid can be left off to evaporate excess water if you do not wish to have a lot of gravy. If you wish to thicken the gravy just mash up some potato pieces. Add fresh coriander leaves before serving.
The indobase website gives a similar recipe but with a mixture of moong and masoor dal and added potatoes.
Here are some youtube recipes of making different types of khichadis –
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