The on-going debate on Khichdi is a hilarious one. Soon after, Harsimrat Kaur Badal, the minister of Food Processing Industries of India announced their plan to promote the humble dish as ‘brand India food’, Twitterati went crazy. If all this talk about Khichdi has left you yearning for some, then here are five easy recipes you can whip up in no time! From dal khichdi, dalia khichdi, to our all-time favourite, vegetable khichdi, indulge in a plate of piping hot goodness!
Contents
Sabudana Khichdi
Ingredients
1 cup – Sabudana
1 – Tomato, diced
1 – Potato, diced
1/2 cup – Peas
1/4tbsp – Red chili
Salt to taste
1/4tbsp – Black pepper
1 1/2tbsp – Ghee
1tbsp – Jeera or cumin seeds
Fresh coriander
Method
* Rinse the sabudana thoroughly and soak it overnight in water.
* Heat a pan on medium heat and grease it with 1 1/2 tbsp ghee.
* Add 1 tsp jeera and then add the diced tomatoes and green chili to it. Lower the heat to medium and saute till the tomatoes are mushy.
* Add red chili and black pepper to it. Now, add salt and the peas and the potatoes and mix well.
* Cook for 2-3 minutes until all the additions are cooked.
* Add the sabudana to the pan and mix well.
* Cover the pan and cook the mixture for 5 minutes on low flame.
* Your sabudana khichdi is now ready. Garnish it with green coriander and nuts if you like.
Source: File photo
Brown Rice Khichdi
Ingredients
1/2 cup – Brown rice
1/2 cup – Mixed moong and moth daal
1-2 – Green/red chilies, chopped
1 – Clove of garlic, finely chopped
1/2 – Ginger, finely chopped
1 – Onion, chopped
2 – Tomatoes, pureed (or 5tbsp tomato puree)
A pinch of hing (asafoetida)
1tsp – Cumin seeds
1/2 tsp – Turmeric powder
Salt to taste
Lemon juice to taste
2tsp – Ghee
Method
* Wash the rice and daals under running water. Soak in 3 cups of hot water for 20 minutes.
* Heat ghee in a pressure cooker. Add hing and cumin seeds. When the seeds start to sputter, add chopped onion. Saute the onion for a minute.
* Add chopped ginger, garlic and chilies to the onions. Saute for 5 mins.
* Add the tomato puree and all the spices. Mix well. Sauté for a minute and then add the soaked rice and daal along with the water they were soaked in. Pressure cook for two whistles.
* Remove from heat and let the steam escape on its own before opening the cooker.
* Serve hot with some papad and pickle.
Source: File photo
Dal Khichdi
Ingredients
1 cup – Pigeon pea (Toor dal)
½ cup – Rice, washed and soaked in warm water for 20 minutes
1tsp – Turmeric powder
1tbsp – Oil
¼tsp – Asafoetida
1tbsp – Ginger, garlic and green chili, crushed
2 – Onions, finely chopped
1tsp – Mustard seeds
1 – Tomato, finely chopped
1tsp – Red chili powder
1tsp – Coriander powder
Additional salt if required
3tbsp – Ghee
1tsp – Cumin seeds
3 – Red chilies dried
10 – Curry leaves
Method
* Pressure cook the dal and rice by adding turmeric powder and salt.
* In a pan, heat vegetable oil and splutter mustard seeds in it. Add asafoetida followed by onions and chilies.
* Once the onions turn translucent, add ginger-garlic paste and cook for 30-40 seconds.
* Add tomatoes, red chilli powder and coriander powder and cook it for a minute.
* Whisk the cooked dal and rice nicely and add water to it.
* Transfer the boiled dal and rice to the tempering and cook until it starts bubbling.
* For the final tempering, melt ghee in a tempering vessel and add cumin seeds, dried red chilies and curry leaves.
* Once it splutters, pour this tempering on top of the khichdi.
Source: Rajshri food/ YouTube
Dalia Khichdi
Ingredients
I cup – Dalia
1/2 cup – Moong dal
1tbsp – Ghee
1tsp – Cumin seeds
1-2 – Dry boriya chilies
Few curry leaves
1/4tsp – Hing (asafoetida)
1tbsp – Ginger paste
1 – Onion, finely chopped
1/4 cup – Carrots
1/4 cup – French beans
1/4 cup – Green peas
1 – Tomato, finely chopped
Method
* Roast the dry dalia for 2- 3 minutes.
* Heat some ghee in a pressure cooker, then add cumin seeds, boriya chilies, curry leaves, hing (Asafoetida), ginger paste, onion, carrots, french beans, green peas, tomatoes, pre-washed yellow moong dal and dalia.
* Add all the spices – red chili powder, turmeric, coriander and cumin seed powder, salt to taste and water.
* Pressure cook for two whistles on high flame and let it simmer for 5 minutes.
* Open the lid after 5-10 minutes.
* Healthy and tasty Dalia Khichdi is ready to be served!
Source: Ruchi’s Kitchen/ YouTube
Vegetable Khichdi
Ingredients
1tbsp – Ghee
1tbsp – Oil
3 – Cloves
3 – Cardamon
1 – Cinnamon stick
1tbsp – Cumin seeds
1 – Onion
3 – Green chilies
1tbsp – Ginger/garlic paste
1/2tbsp – Turmeric powder
1 – Potato
2 – Tomatoes
Salt to taste
1 cup – Rice
1/2 cup – Moong daal (Split green gram)
Vegetables of your choice
1tbsp – Coriander powder
1/2tbsp – Garam masala
1/2tbsp – Dry coconut powder
Fresh coriander and mint leaves
2tbsp – Yogurt/Curd
3 cups – Water
Method
* Add ghee and oil in a pan and then, add the garam masala once the oil is hot.
* Mix properly and add 1tsp cumin seeds. Give a stir and once they start spluttering, add onion and chili. Saute the onions for about two minutes.
* Add 1tsp of ginger/garlic paste and turmeric powder. Cook till the raw smell of the paste is gone.
* Add medium sized chopped potatoes to it and cook till it’s soft.
* Now, add the chopped tomatoes and salt to it. Stir it well.
* Close the lid and cook till tomatoes are soft.
* Meanwhile, wash and soak the rice and moong daal.
* Add vegetables to it and mix thoroughly. To this, add coriander powder, garam masala and stir well.
* Cook it for five minutes and add freshly chopped coriander and mint leaves.
* Add 2tbsp of yoghurt to the mix and then add soaked rice and moong dal to it.
* Add adequate water and mix well on high flame. Close the lid and pressure cook it for two whistles.
Source: Harshi’s kitchen
Which one would you try out in your kitchen?
[“source=indianexpress”]