Khichdi is an Indian preparation made from rice and lentils. Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari.
| Preparation Time: | 30 minutes |
| Servings: | 2 |
| Difficulty: | Easy |
Ingredients
| Rice | 1/2 cup |
| Broken Moong | 1/2 cup |
| Chopped tomatoes | 1 small |
| Chopped onions | 1/4 cup |
| Grated ginger | 1 tbsp |
| Any other vegetables (I used capsicum and frozen beans) | 1/4 cup each |
| Salt | 1 tsp |
| Garam Masala | 1/2 tsp |
| Green Chillies (optional) | 1-2 |
| Ghee (clarified butter) | 1 tsp |
Method
- Pick rice and dal to make sure there are no stones and dirt in it.
- Wash both of them together till the water is clear.
- Pour them in a pressure cooker. Add 4 cups of water and rest of the ingredients.
- Close the lid of the cooker and let it cook. On first whistle, reduce the heat and let it cook for 5 more minutes. Turn off the heat.
- Open the cooker when the steam dies down. If it’s too thick, add a little boiling water. Mix well. Khichdi is ready.
- Top it with a few drops of ghee and serve with fresh yogurt, pickle and papad.
Notes:
- Traditionally khichdi is made with rice, dal, and salt only but I like to make it more interesting by adding a few vegetables and spices of my choice. Feel free to use the vegetables of your choice or skip the vegetables altogether.
- Generally when people want to eat light and healthy food, they make khichdi. Make sure to serve it with ghee, yogurt, pickle and papad for best taste.
- Since rice is mashed up in khichdi, you don’t need to use basmati rice, you can use any other rice of your choice.
Summary
Recipe Name
Khichdi
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)