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Khichdi

Ingredients:(Serves 4)

  • Rice 1 cup
  • Masoor Dal 1 cup
  • Ghee (cooking oil) 2-3 tbsp.
  • Butter 4 tsp.
  • Dry red chili 2 nos.
  • Tez patta (Bay leaf) 2 nos.
  • Methi (Fenugreek) ½ tsp.
  • Cauliflower pieces 1 cup
  • Carrot pieces 1 cup
  • Green peas ½ cup
  • Onion (chopped/ pieces) 1 cup
  • Ginger (grated) ½ tsp.
  • Green chili (whole) 2 nos.
  • Turmeric powder ½ tsp.
  • Salt to taste
Procedure:

Soak the rice and massor dal in water for at least one hour before you commence cooking.

Heat ghee (or oil) in a pan/ pressure cooker. Add fenugreek, red chili, bay leaf, and ginger. Stir and fry. Add all the vegetables, onion and green chili, and stir. Add rice, masoor dal, salt, and turmeric powder. Stir and add 4 cups of water. Place lid and pressure cook. If you are using pan, you may keep adding water as necessary.

Remove from heat when done. Serve hot. While serving, garnish with 1 tsp. of butter.

Nanz's Tips:
  • The rice and masoor dal should be in 1:1 ratio.
  • You may add other vegetables, viz., beans, sesame, cabbage, tomato, baby corn, papaya, potato, pumpkin, gourd, winter squash, capsicum, etc. according to your choice. However, use only 2-3 combinations of the above; do not put all vegetables at a time.
  • If you can get hold of small onions (about 1" dia), you may add them whole, without slicing. Nanz feels this enhances the taste.

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