Khichdi



Khichdi is a favourite dish in most of India, especially for dinner. Every family has a different recipe. It is easy to cook, can be cooked with the fewest of ingredients; or can be enhanced with vegetables or different spices - depends on your mood, availability of ingredients, and the time. I usually cook it directly in the small pressure cooker that I have, but sometimes I also make it in a kadhai, with water and some weight on the lid. Today I cooked it in a container in the pressure cooker and then added tadka to it.

Take half a cup of rice and half a of cup moong dal - either only yellow, only green or a mix of both. I took only the yellow one tonight. I have taken a pan which I put directly on the stove later. Add 3 cups of water, salt and turmeric. Cover and cook in a pressure cooked. Once the cooker is cool enough to open, take out the pan. Check the consistency. If you want it softer, add some water and cook for 2 minutes till everything is mixed well. Make a tadka of oil, garlic, and red chili. Add the tadka to the khichdi. Serve with ghee. I added fresh coriander because I had it and I love it.

Another way of cooking a khichadi is cook it like this in a pan in the pressure cooker. Make a tadka in a kadhai, add tomatoes/onion/green or red chili/garlic etc, you can add whatever vegetables you have/like. Cook the vegetables, and then add the khichadi. Adjust the salt. Serve with ghee.

The easiest way is to cook everything together in the pressure cooker directly. Make a tadka, add vegetables if you have/like. Saute for 3-4 minutes, add washed rice and dal mixture, then add hot water. Add salt and whichever spices you like. Cook. It's ready to eat once the cooker is cool enough to be opened.

Radish is abundantly available in the markets these days, I love its crunch. So I have just chopped some radish along with the greens, sprinkled salt and lemon juice, and mixed. 

Any pickle, curd, papad go well with khichdi.

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