Khichdi
A dish of rice and legumes, generally moong dal
Serves: 2
Prep Time: 10 minutes
Cooking Time: 25 minutes
Source: https://www.indianhealthyrecipes.com/dal-khichdi-recipe/
Ingredients:
1 - 2 tbsp Ghee / Oil
3/4 to 1 tsp Cumin Seeds
1 bay lead / 1 Sprig curry leaves
3/4 to 1 tsp ginger grated / paste (1 inch piece)
1/4 cup onion finely chopped (1 very small)
1 green chilli, slit or 1/2 tsp red chilli powder
1/2 cup tomatoes deseeded & fine choppd or pureed (1 medium)
1/4 tsp turmeric
1/3 tsp salt
1/2 cup rice (or quinoa, steel cut oats, millets)
1/2 cup moong dal
3 cups water
1 pinch asafoetida (hing)
1/2 tbsp ghee
Optional
1 medium carrot cubed
8 french beans cut to 1 inch length
1 small potato cubed
Method:
Add rice and moong dal to a pot. Rinse at least thrice and drain water completely. Soak for 30-40mins. This will help them cook faster.
Heat ghee/oil on medium heat. Once hot, add bay leaf (optional) and cumin seeds.
When seeds begin to splutter, add ginger & saute until fragrant (30-60 seconds) and sprinkle hing.
Add onions and green chillies. Sautee until the onions begin to turn golden.
Add tomatoes, carrots, beans, salt and turmeric. Sautee for 3-4 minutes.
Add drained dal and rice. Sautee for 3-4 minutes.
Pour 3 cups water for mushy consistency.
Stir well
Bring to boil on high heat. Then reduce to medium to low and continue to cook.
Leave the pot partially covered so the froth will not overflow. Keep checking and add more hot boiling water (half to 3/4 cups) as needed until lentils are fully soft cooked.
When both done, mash slightly to get a thicken cosnistency. Add salt as needed.
Transfer to serving plates and pour 1tsp ghee on the hot khichdi. Serve with papad and pickle.
Variations
To make the khichdi more flavourful, add 1inch cinnamon piece, 2 cloves and 2 cardamom pods.
To make masala hichdi, add 3/4 teaspooon Garam Masala along with turmeric.
For vegetable masala khichdi, add 1.5 cups of mixed vegetables like carrots, beans and potatoes. Also stir in 3/4 teaspoon of Garam Masala.
To make Palak or Spinach Khichdi, use about 1.5 - 2 cups of finely chopped spinach and saute for 2mins. Then add rice and dal.