Khichdi
This is one of the simplest recipes of khichdi you can imagine. Great not just for sick people but also when you want to eat light after a heavy lunch. Skip adding ghee on top of khichri if you are calorie conscious.
Recipe of rice moong dal khichdi/ khichri
1 cup rice
1/2 cup moong dal (split, skinless green gram)
4 cups of water
1 tbsp ghee (clarified butter)
1/2 tsp cumin seeds
Salt to taste
1/2 tsp turmeric powder
A pinch of hing (asafoetida)
1/4 tsp red chilli powder
1. Wash and soak rice and moong dal for 10 minutes. Drain.
2. Heat ghee in a pressure cooker and add cumin seeds. When they turn darker, add hing.
3. Add rice, dal, salt, both the spice powders and water. Mix and close the lid of the cooker.
4. Pressure cook to 3 whistles and let the pressure drop down naturally before opening the lid. Serve khichdi hot with ghee on top and curd/ yogurt on the side.
Vegetable khichdi
Vegetable khichdi is a very light and nutritious meal. It’s wholesome and non- spicy. Since khichdi is easy to digest, you can also serve it to a sick person. I eat khichari because I find it very tasty and satisfying.
Recipe of vegetable khichdi
1 cup rice
1/2 cup moong dal (split green gram)
Mixed chopped vegetables like French beans, carrots, cauliflower, peas and potato
Salt to taste
1/2 tsp turmeric powder
4 cups water
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1 1/2 tbsp ghee (clarified butter)
1. Wash rice and moong dal separately.
2. In a vessel, heat ghee and add cumin seeds. When they change color, add hing. Add dal and vegetables. Cook stirring for 2-3 minutes. In the mean time put 4 cups of water to boil.
3. Add rice and turmeric powder and stir- fry again for 2 minutes.
4. Add boiling water and salt.
5. Cover and cook on a low heat till khichdi is completely cooked and all water is absorbed. Serve hot with curds.
