Khichdi is the comfort food’s Queen. Serve it with Ghee/ papad/ raita/ plain curd/ pickle/ kachumbar salad/ even a light curry, it shall never fail to impress you.
DH’s family loves the non coagulated state of the khichdi. They need to see each grain apart.
I usually use most of the dals to make khichdi, this time I used Moong Dal with Chilka.
You shall need: [Feeds 2]
2 tea cup… Rice
1 Tea cup… Moong dal [chilka]
Water to soak the lentils
2 Tbsp… Ghee
1 Tbsp…. Sambhaar powder [This is nothing but the achaar masaala that I got from Gujarat]– Add Red chilly powder if this is not available [to taste]
1/2 tsp… Turmeric
A pinch of Asafoteda/hing
1/2 tsp… Jeera
2… dried red chillies
- After washing well, soak the rice and dal in water for about 30-40 min.
- Remove the water and keep aside
- In a cooker, heat the ghee, add the hing, jeera and dried red chilly.
- Add salt, turmeric and sambhaar/red chilly powder.
- Add the Dal and rice and stir.
- Now add water just enough to cover the dal and rice. Add about 1/2 tea cup more. The water should not be more than 1/2 an inch above the sal and rice level in the cooker.
- Let it come to a simmer, close the lid and let it cook for 3 whistles.
- Turn off the gas and let the steam escape on it own.
- To serve, add ghee to it. Tastes best with pickles, curd, papad and salad.