Khichadi is usually meant to be a dish for invalids. A lightly cooked meal of rice and lentils with just a touch of salt and a drop of ghee. Its nutritious , filling and easy to digest. However Khichadi is a staple on Sundays at my dining table. I need think up variations to keep them interested in this simple yet nutritious one dish meal. Khichadi typically is a combination of rice and lentils , mostly moong dal( spilt mung beans) . However I have expereimented with mixed lentils, spinach and cheese, sprouted pulses and even fenugreek seeds.
This is one with sprouts and mung beans.
The general proportion I use is 1 cup of rice to 1/2 cup of dals/ lentils or sprouts. So the ingredients for 4 servings would be 1 cup rice , 1/2 cup dal , 2 tbsp ghee, 1 tsp jeera seeds, 1 pinch asafoetida, 1 bay leaf, 1 medium size piece of cinnamon, 4 cloves, 2 green cardamom, salt to taste,
For the tempering 1 tbsp ghee, 1 tsp red chilli powder.
Heat a pressure cooker or heavy bottomed pot. add in ghee . When the ghee is hot enough add in whole spices like jeera, cinnamon, cloves, bay leaf, crush the cardamom and add it to the ghee as well. drain the rice and add to the ghee. On a slow flame roast the rice , when well coated in the ghee add the dals. ( If using sprouted pulses do not add them yet. Add in hot water . Proportion is 3 cups water to 1 cup rice . If you like the khichadi a bit mushy, add about 4 cups. Add salt to taste, cover and cook. ( If using a pressure cooker 2 whistles are enough) .If using sprouts, add them after about 5 mins of cooking with the lid on. Mix well , taste salt and cook till well done.
Just before serving, heat the extra 1 tbsp ghee take off the flame. Add in the chili powder . Pour over the khichadi and serve hot. Khichadi can be served with a variety of accompaniments like kadhi , dahi, salads, pickles, papadams , stuffed chillies , raita , green coriander chutney , garlic onion chilli chutney , garlic chutney
No comments:
Post a Comment