Khichdi is a very basic and healthy food. You can make with many different vegetables, rice and lentils.
- 1 cup rice
- ½ cup moong dal
- ½ cup masoor dal
- 1 cup small florets of cauliflower (1”x ½ “)
- ½ cup small cubes of potatoes (½ “x ½ “)
- ½ cup green peas
- 1 tablespoon clarified butter (ghee) if you are vegan replace the ghee with oil
- 1 teaspoon whole cumin seeds
- 1 bay leaf
- 1 dry red chili
- 2 teaspoon of toasted cumin, coriander and red chili powder
- 1-1/4 teaspoon salt
- ½ teaspoon of turmeric powder
- 2 teaspoon ginger finely grated
- 1 med sized red onion very finely chopped
- 3-1/2 cups water
- 2 tablespoons hot clarified butter (ghee) (optional)
- In a pan add 1 tablespoon of whole cumin seeds, 1 tablespoon of whole coriander seeds and 1 red dry chili, toast on med heat with no oil, once you get nice aroma transfer to a plate and grind them using a spice grinder. NEVER BURN YOUR SPICES.
- Heat the clarified butter in a pressure cooker over medium high heat. When butter is moderately hot, add cumin seeds, bay leaf and red chili. After the seeds crack add onion and fry for 1-2min then add grated ginger and the rice and two dals, cauliflower, potatoes and peas and stir for 1-2 min in med heat.
- Add the toasted spice mix that you prepared and stir for 1-2 min and add water.
- Close the pressure cooker and seal the exhaust, or put the weight.
- After the pressure cooker start steaming lower the heat to medium and cook for about 7 minutes.
- Turn off the heat and wait until steam has stopped before opening the cooker.
- Mix the khichdi well, dal and rice should be very soft and a little mushy. Consistency of the khichdi should be like a runny dough. As khichdi cools it will become a little thicker. If needed, add boiling water too adjust the consistency to your liking.
- Traditionally ghee is poured over khichdi before serving, but this is optional.
- Serve the khichdi hot with pickles, yogurt and papadam.