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.
Ingredients
- ½ cup rice short grain or long grain or basmati
- ½ cup moong dal (having the husk on the dal improves the fibre content of the dish)
- 1 medium sized potato cut into small cubes
- ½ cup of frozen peas
- 1 table spoon of olive oil
- 1 teaspoon of cumin
- Whole spices (3 cloves, inch stick cinnamon, 3 small red chillies) optional
- ½ teaspoon turmeric powder
- ¼ teaspoon of asafoetida
- 1 medium green chilli finely chopped
- 1 tablespoon of finely chopped ginger
- 1 table spoon of finely chopped garlic
- Salt to taste
Method
- Mix the rice and dal add water and wash the grains. Wash it twice to get rid of as much starch as possible. Drain and set aside.
- In a large pan heat the olive oil and cumin seeds.
- Once the cumin starts to sizzle and darken add the asafoetida, and the whole spices.
- Continue adding green chillies, ginger and garlic and sauté for a minute.
- Add the chopped potatoes and peas. Stir and add turmeric and salt.
- Sauté for minute and add the rice and the dal in the pan. Mix well to coat the grains with the oil.
- Add 3 and half cups of water and bring to boil. Put a lid on the pan and turn down the heat to low and leave to simmer.
- Cook until all water has been absorbed.
- Serve it hot with a spoon full of ghee or butter.
Tips
- The ratio of rice to lentils to water is – 1.1.3 ½
- I often turn of the heat when just a drop or two of water still remains as in the residual heat of the pan and cooling electric hob will finish off the cooking time. If you are cooking on gas flame then wait till the water is absorbed before turning off the heat.
- Vegetable added can vary according what is available. You can add finely chopped runner beans, shredded cabbage, small cubes of capsicum, cauliflower florets. All vegetable should be cut similar size so that it gets cooked in the 20 or so minutes it takes for the water to be absorbed.
- You can add turmeric according to taste if you want to add a little more.
- You can eat it as it is or with some plain yogurt or some cucumber raita.
