Prepared with traditional methods, khichdi is aptly called ‘comfort food’ in many South Asian countries like India,Bangladesh, and Pakistan. As is common with comfort foods, this rice-lentil based recipe has mushy texture and is light on stomach.
Known by khichari, khichadi, khichuri, khecheri and many other regional names, there is a customary recipe that is commonly employed for its preparation, though many variants are also popular. In many Indian states, it is specially prepared on auspicious occasions like Saraswati Puja and Makar Sakranti. In the following paragraphs, we have explained some simple steps to cook it at home. It does no take much time and is preferred due to its nutritive value.
Half bowl rice
Half bowl lentils
A medium sized potato
A small tomato
A medium sized onion
½ tsp ginger-garlic paste
Salt to taste
A tsp turmeric powder
5-6 coriander leaves
Big tsp ghee
2-3 green chilies
½ tsp cumin powder
½ tsp red chili powder
Veggies like beans, capsicum, carrots, and peas
Keep the lentils and rice soaked separately for about 10-15 minutes.
How To Make Delicious Simple Indian Dish Pulao
Famous Punjabi Channa Masala Recipe
How To Cook Indian Potato Masala
How To Make Bisi Bele Bath A Classic Karnataka Dish
Recipe Of How To Make The Indian Yellow Dal Tadka
Khichdi without tadka tastes very bland, so it is tempered with spices and flavorful items. Warm some ghee/oil in a pan. Add cardamoms, cinnamon and cloves; as they start bursting, add fragmented pieces of onion. let them fricassee for 2-3 minutes. Also add chopped tomato chunks. Keep the gas knob at medium position to avoid burning the contents of the pan. Cleave the green chilies from middle and saute them too in oil for some time. Mix every time an ingredient is added to the pan.
Add cumin powder and ginger-garlic paste; let the paste sizzle for a minute or so.
Cook Rice, Lentils, and Veggies:
Mince all the veggies-potatoes, capsicum, beans, and carrots. In a pressure cooker, put the soaked rice and lentils. Also put the vegetables along with peas. Add salt as per requirement and a tsp turmeric powder. Mix thoroughly with a ladle. Also mix in some red chili powder. Add 4-5 glasses of water. Close pressure’s lid and wait for a whistle. Lower the gas flame now and let the kichdi cook for another 6-7 minutes. Look for the consistency; if it appears firm, add more water and cook for some more time.
Combine Khichdi and Tadka:
To the cooked kichdi, add tadka contents. With a ladle, mix well. Garnish with the chopped leaves of coriander.
Serve hot with curd, papad, and salad.
If you are going to offer khichdi to some sick member of your family, better keep it light and mushy. You can avoid adding veggies altogether. Though ghee adds to the scrumptiousness, you can replace it with unsaturated fat or refined oil. Apart from lentils, you can use any type of dal as you wish. You can choose any combination of these dals also. You can also experiment with the amount of water used. Generally, 3-4 glasses will suffice. But add more for making it more dilute.
It can be kept overnight in a refrigerator and eaten the next day after warming.