Khichdi is a preparation made from rice and lentils. Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal areas is made with prawns. Khichdi is commonly served with papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yogurt. Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or nature cure.
Here is a recipe of the Mixed Vegetable Khichdi:
Ingredients:
# 4 cups basmati or any long grained rice
# 1 cup red lentil (masoor dal)
# 1 cup split green lentil (moong dal)
# 2 tbsp ghee
# 10 cups water
# 1 tsp cumin seeds
# 1 cardamom, seeded
# 1 black cardamom seeded
# 2-3 sticks cinnamon stick
# 1 green chili
# 2 cloves
# 2 tsp coriander powder
# 2 tsp ginger paste
# 1 tsp garlic paste
# A pinch asafoetida, cayenne pepper
# 1 tsp whole mustard.
# 1 cup carrots chopped
# 1 cup french beans chopped
# 1 cup peas
# 1 tsp turmeric powder
# 10 pieces cauliflower florets
# 1 cup potato, cut into big chunks
# 1 cup onions, finely chopped
# 1 cup english spinach (palak) and capsicum
# 1 cup cooked soy granules
# 2 bay leaves
# 1 tsp salt
# 1 cup oil
# 2 tomatoes, cubed
# 1 jalapeno, seeded and coarsely sliced
# Cilantro and lemon for garnish
Method:
1. Wash rice and lentils together and drain the water out.
2. Heat some ghee (clarified butter) in a vessel and fry the bay leaves, ginger, garlic, cardamom, cinnamon, cloves for 1 or two minutes.
3. 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 2-3 minutes in about 2 tablespoons of oil.
4. 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 to 6 minutes, keep aside over very low heat to keep it warm.
5. 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
6. 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.
7. Add lemon and serve with some fried fish, or eggs or even grilled veggies or pure ghee.
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