Monday, July 22, 2013

Khichdi (Lentil Rice) is one of the most favorite rice preparations made at least once a week in my house. If I ever ask my husband what to make for lunch his instant answer 99.9% of the times would be Khichdi. We eat Khichdi for lunch and sometimes for dinner. In Hyderabad Khichdi is also made for breakfast. Khichdi is served with Tomato chutney, Kheema (Minced meat), Khatta (Tamarind based watery accompaniment), omlet, fried papad but you can even enjoy it with some pickle. My mother makes Khichdi using yellow Moong Daal. After getting married I learnt that Khichdi in Hyderabad is made using Masoor Daal. I started making Khichdi using both these daals and it tastes great. Try it out once for sure and you will make it over and over again due to the ease of preparation and the great taste.

Here is how I make Khichdi..

Serves - 2

Ingredients :

Basmati Rice -  1 1/4 cup (I use India Gate Basmati Rice. You can use any rice and not necessarily Basmati)
Moong Daal and Masoor Daal - 1/4 cup (I take equal amounts of each daal)
Onion - 1 medium sized finely sliced
Green Chillies - 2 whole with slits
Ginger Garlic Paste - 3/4 Teaspoon or as per taste
Turmeric Powder - 1/4 Teaspoon
Salt to Taste
Cloves - 2
Green Cardamom pods - 1-2
Cinnamon - 1 inch piece
Coriander Leaves - 5 Tablespoons chopped
Mint Leaves - 10 leaves
Oil - 3 Tablespoons (use Ghee if you like as it adds additional taste)

Method :
1. Wash the rice and the daals and soak them just before you start preparing the Khichdi. I wash the rice and daals together but you can wash them together or separately. Also soak the rice for longer if thats how you generally do so.

2. In a pan, hear oil / ghee and add the cloves, cardamom and cinnamon.
3. Let it just start to splutter and add the sliced onions along with the green chillies.
4. Keep stirring and let the onions cook till they just start turning color.
5. Add the washed coriander leaves. I add coriander leaves at this stage as it gives an excellent flavor but you can add coriander leaves towards the end.
6. After a minute, add the ginger garlic paste and keep stirring.
7. I like to turn the onions brown but you can keep it to the consistency of your choice.
8. Add turmeric powder and after a minute add the soaked rice and daals and stir well making sure not to break the rice.

9. At this stage, i turn off the stove and transfer the contents to an electric rice cooker.
10. Measure and add water. I measure 1:2 ratio of rice: water for India Gate Basmati rice. I do not add any water for the daal.

11. Add salt and give a quick stir.
12. Add the Mint leaves and turn on the electric cooker.
13. As the Khichdi cooks, the aroma fills your house and makes you desperate to grab a spoonful.

1. Khichdi cooks perfectly for me in the rice cooker. You can however cook it in the same vessel by adding water accordingly  or you can pressure cook the khichdi.

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  1. Nice & healthy khichdi...................

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