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Khichdi (Khichuri)

 INGREDIENTS:

  1. Yellow Lentils (Moong dal) 1 cup
  2. Gobindobhog Rice 1 cup
  3. Cumin seeds 1tsp
  4. Ginger paste 1 tbsp
  5. Tomato 1 chopped
  6. Potato 2 diced
  7. Carrots 1 diced
  8. Cauliflower 6-7 florets
  9. Green Peas 1/4 th cup
  10. Turmeric powder 1/4tsp
  11. Ginger 1 inch grated
  12. Green Chilis 3-4 (slit)
  13. Salt to taste
  14. Sugar 1tsp
  15. Bay Leaves 3-4 
  16. Grated Coconut 4-5 tbsp
  17. Cumin powder (roasted and ground) 1 tsp
  18. Coriander Leaves (chopped) 2-3 tbsp
  19. Mustard Oil 3 tbsp
  20. Ghee 1 tbsp

METHOD:

Serving Size: 4-6

Wash moong dal and rice and spread them in a colander to dry completely.

Heat 1 tbsp oil in a wok. Add rice and dal and roast for about 6-7 minutes. Remove and set aside.

In the same wok add rest of the oil. Add cumin seeds and let them splutter. Add bay leaves and ginger paste and stir fry. 

Add the vegetables, tomatoes and turmeric powder. Sauté for a while until the tomatoes turn soft.

Then add the fried moong dal, rice, salt, sugar and 5 cups of hot water.

Cover and cook for 15-20 minutes stirring occasionally.

Top with ghee, freshly ground cumin powder, slit green chilis and chopped coriander leaves.

Mix everything and allow the khichdi to rest for 5 minutes before serving.


Serve khichdi hot with papad, fried egg plant or fried fish.

NOTE: 
The basic lentil for making khichdi is moong dal. But toor dal, skinned split green moong dal, masoor dal or a mixture of all the lentils can be used too. Onions can also be sautéed before adding vegetables depending on your personal preference.





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