The khichdi is a wholesome meal, usually had when unwell and the digestive system is not functioning to its fullest extent. It is a rice and moong dal mushy dish which is easily digestible making it ideal food for children as well. But this dish can be transformed to a one meal dish with the addition of vegetables and some aromatic spices. Whole moong adds additional fiber also. In fact, the Bengalis make their khichdi with vegetables and spices.
I remember a friend telling me "khichdi ke chaar yaar - papad, ghee, kadhi aur aachar", or something of that sort or maybe in a different order. These accompaniments add that extra zing to this meal.
Ingredients:
Rice - 1/2 cupWhole Moong - 1/4 cup
Onion - 1 small chopped
Carrot - 1/2
Beans - 4-5
Green peas - 1 tbsp
Ginger - 1tsp chopped
Garlic -1tsp chopped
Green chilli - 2
Turmeric pwd - 1/2tsp
Salt to taste
Ghee - 1 tbsp
Water - 1.5 cups
Spice
Bay Leaf - 1
Black Elaichi - 1
Jeera - 1/2tsp
Dhania pwd - 1/2tsp
Soak the rice and moong in water for about 1 hour .
Heat the pressure cooker and add ghee into it. When hot, add the bay leaf, elaichi and jeera and let it splutter. Then add the chopped onions and stir for 2 to 3 minutes after which add the ginger and garlic. Let it fry well till light brown. The add the vegetables - carrot, beans, green peas and green chillies and stir for about 2 minutes. Drain the water from the rice and moong and add it to the cooker. Stir well. Add the turmeric powder and the salt and after mixing it well add the water. Once it boils check for salt and then close the pressure cooker and put on the weight. Let it cook for 3 whistles on medium heat, then open and serve in a bowl. Just before taking it to the table add a blob of ghee on top of the khichdi and serve with papad and achaar.
