I made khichudi (khichdi)- another simple, hearty meal recently. Except it was turned out drier than what I usually make.
I remember it from rainy days when my dad would request it. We'll eat it hot with variety of vegetable fries or fish fry or eggs.
Ingredients: (for 2-3 people)
1 cup rice
1 cup toor or moong dal
2 small potatoes (chopped)
1-2 carrots (chopped)
1 small onion (chopped)
1 medium tomato (chopped)
2 red chillis
cube of ginger (thinly sliced)
1 bay leaf
1 small cardamom
1/2 tspoon coriander-cumin powder
1/2 tspoon cumin seeds
1/2 tspoon garam masala
1/4 tspoon turmeric
1 tspoon oil
5 cups water
pinch of asafoetida
salt tp taste
If you are using Moong dal, roast it in a dry vessel. It gives a nice aroma to the khichudi.
Saute the carrots and potatoes. Keep it aside.
Heat oil and temper with asafoetida, cumin seeds, bayleaf, cardamom.
Next, put in the chillis, ginger and then the onions.
When onions turn translucent, add the tomatoes and the sauted vegetables.
Add the rice, dal and the masalas. Mix it well together.
Once it starts boiling, add the water. Water should be double the amount of rice and dal and a little more.
Let it cook for 20-25 minutes. Keep stirring every 10 minutes to check the rice and dal.
What makes khichudi extra special is if you add 1/2 teaspoon of ghee just before you remove it from the flame.
Enjoy it hot with salads, pickle, yogurt or fries.