Dal Khichdi

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Today’s recipe is another classic dish. Dal Khichdi has as many recipes as there are people eating it and I thought I should put my version on paper (or screen) and send it into the world to jostle for space among the other simple and complex khichdi recipes. This is the version that the family has finally accepted after my innumerable attempts to get them to have a veggie filled version.

My usual khichdi theme is tossing in bits and pieces of all available vegetables, finely chopped and adding as much rice and lentils as I can find around. But the husband and daughter have never relished it (I loved it) and would constantly complain about having to eat it and expected me to feel obliged for it. Ha! Me cooking and me also obliged? Not happening.

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During one of our trips to the restaurant, Rajdhani I caught my husband relishing the khichdi there and was obviously infuriated. He, to be fair, said he loved the dish without the veggies in it and promised to eat it if I could recreate the same taste. So this is my attempt at recreating the khichdi of Rajdhani. Though it is not a hundred percent similar, it is so aromatic and flavorful. More importantly the husband and daughter relish it. Mission Impossible is possible, after all.

Protein – Split skinless green gram / yellow mung / paitham parupu

Serves 3-4 people

WHAT WE NEED

Raw rice                                        3/4 cup

Split skinless green gram          1/2 cup

Ghee / clarified butter                2-3 tbsp

Roasted cumin powder              2-3 tsp

Turmeric powder                        1/4 tsp

Asofoetida                                     1-2 tsp

Salt

Water

 

WHAT TO DO

  • Wash the rice and lentils 2-3 times and set aside
  • The khichdi can either be made in the pressure cooker or in a pan. Pressure cooker is easier since it needs minimal involvement from you.
  • If you are using the pressure cooker, add the rice, lentils, salt and 4 1/4 cups of water and cook for 3-4 whistles. Open after the pressure has completely left, around 15 minutes.
  • If you are like me and like to have more control on the dish, then use a pan
  • Take a large pan and put it on the gas
  • Add the rice, lentils and 3 cups of water
  • Cover and cook on high for 5-7 minutes. Check every 3 minutes or so to see how the cooking is coming along
  • Add salt, turmeric powder and 1 tsp of roasted cumin powder and 1 cup water and mix well
  • Continue cooking till the rice and lentils form a mushy mixture and have absorbed nearly the entire water
  • If you like a runny khichdi, then add additional water as per your need and cook for 2-3 minutes
  • If you don’t want it runny, then open and cook on simmer till the khichdi gets a little thick
  • Always turn off the gas when the khichdi is little more runny than you want because it will continue to cook for some time in the residual heat after turning off the gas
  • Heat 2 tbsp ghee in a small pan and add the balance roasted cumin powder and asofoetida and let it sizzle for a few seconds
  • Pour the ghee with the flavours into the khichdi and mix well
  • Check and adjust for taste . Add some more cumin powder or asofoetida, if you like
  • Serve warm with raita or chips and a dollop of ghee for best results
  • Enjoy especially on a rainy afternoon or chilly evening

 

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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16 thoughts on “Dal Khichdi

  1. That’s exactly how my family prefers khichdi,without veggies and spices, just plain khichdi with papad, chutney,Dahl and achar. Looks so comforting.

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  2. I like this kind of khichadi ! My hubby wants with veggies . A constant conflict on khichadi, ha ha ! Universal story .
    Trust me I am drooling over this pot , yum , I could finish that complete bowl . And yes real authentic presentation with that rustic pot .

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  3. A delicious pot of healthiness. I love my khichdis, with or without veggies. Hubbys can be embarrassing sometimes…. especially in public. either they will gorge on things they hate at home or they will praise the dish and then comment ‘you never make this’ when you’ve probably made it a hundred times!

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  4. The first time I had a plain khichdi was at Vaishali’s hotel and can never forget how we hogged on it during our trip..yours remind me of that and I am so hungry now!

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  5. Glad ur family loved it after all that 🙂 Khichdi with veggies is something BOTH me and my husband agree on, esp during our travels. my kids look at us as if we have gone bonkers to eat something so non-exotic. but for us, its a complete comfort meal : Khichdi, Kadhi and salad / papad. yum !

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