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Vegetable Khichdi Recipe


The cooked lentils are very popular in India and are part of many dishes. The Khichdi single dish of lentils, rice and vegetables is a very popular dish in India, and can be served with or without vegetables and serve in the same way cold or hot. It is currently one of the most popular dishes of India which considers himself a plate of humble origin, eaten by people with few resources. Indians usually eat this during festivals like Durga Puja, Saraswati Puja, Lakshmi Puja, Kali Puja.

There are different variants of the Khichdi. The red lentils are used in the variant yellow, and green ones in brown. The khichdi, for example, is a preparation of basmati and blacks beans, spiced with cardamom and cooked for the feast of harvest, the Maker Sankranti. The kheer, however, is a pudding of sweet milky rice dish considered auspicious, is given in offering to the gods and guests. It is often flavored with cardamom, chopped almonds and raisins. Traditionally, the basmati rice is cooked with water flavored with cloves, to enhance the flavor and aroma.

A hot preparation made from rice and lentils, very quick to prepare and composed of natural ingredients. So a nice plate of Khichdi embraces us without us up with guilt. To make it more rich is often accompanied by meat curry, eggplant or fish, suitable for those who need more affection.
Khichdi

Prep time: 2 hours  Cook time: 30 mins  Total time: 3 hours  Yield:


Ingredients

4 cups basmati rice
1 cup red lentil
1 cup green lentil
2 tbsp ghee
10 cups water
1 tsp cumin seeds
1 cardamom
1 black cardamom
2 sticks cinnamon stick
1 green chili
2 cloves
1 tsp coriander powder
1 tsp ginger paste
1 tsp garlic paste
A pinch asafoetida, cayenne pepper
1 tsp whole mustard.
1 carrot 1 french bean
1 cup peas
1 tsp turmeric powder
10 cauliflower florets
1 potato
1 onion
1 sprig spinach
1 cup soy granules
2 bay leaves
Salt
Oil
1 tomato
1 capsicum
Cilantro and lemon


Recipe Method

Wash rice and lentils together and drain the water out.

Heat some ghee clarified butter in a vessel and fry the bay leaves, ginger, garlic, cardamom, cinnamon, cloves for two minutes.

Mix all the vegetables, potatoes, soy granules, lentils, mustard, jalapeno, turmeric powder and the rice except for the sweet peas, with a dash of salt and lightly fry for 5 minutes in 2 tablespoons of oil.

Mix in 6 cup of boiling water and salt. Cover and stir fry on low heat up till done. Stir a few times. Once the water dries up after another 5 minutes, keep aside over very low heat to keep it warm.

Heat oil in a separate pan and add the cumin seeds and and asafoetida and let it splutter. When the seeds crackle add the onions, tomatoes, sweet peas and green chili and saute for another minute to let it turn golden brown. Once fried, add them to the rice and mix thoroughly but gently. Cover and cook for 15 minutes

Check frequently to make sure you have enough water and things are not really stuck to the bottom or is getting burnt up. When rice is done, season with salt and pepper. Garnish with cilantro.

Add lemon and serve with some fried fish, or eggs or even grilled veggies or pure ghee.

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