This mouthwatering one-pot or pan comfort meal of rice and moong lentils is both nutritious and light on the tummy. When ill, you eat khichdi in India (usually moong dal goes easy on stomach). In addition Khichdi rich in carbohydrates, protein, fiber, vitamins.It is mostly cooked in pressure cooker as its one pot dish, however tried this dish using a pan. Khichdi is made in different ways in different parts of the country. Can be prepared like a porridge (by adding water) or pilaf and I prefer the former as its kids friendly. If you are looking for a lovely comfort food with different flavors – khichdi is the best meal.
Ingredients
Khichdi
Moong dal (split and husked mung lentils) - 1 cup
Brown rice - 1 cup
1 medium sized tomato - chopped
1 medium sized tomato - chopped
½ inch ginger - finely chopped
2 cloves garlic - finely chopped
2 scallions - finely chopped
2 small potatoes - cut in small pieces
½ cup frozen peas
2 tbsp ghee
For tempering
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urad dal
2 dry red chillies
1 tbsp olive oil
Procedure
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Rinse and wash moong lentils and rice separately.
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Pre cook (half cook) brown rice as it takes longer to cook than any other rice.
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Heat 2 tbsp ghee in a pan (you can use pressure cooker or a pot). Add onions.
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Saute onions till translucent. No need to make onions light brown or golden brown.
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Once the onions become translucent, then add tomatoes, garlic and ginger.
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Stir and add turmeric powder and asafoetida. Saute till the tomatoes softens.
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Add the half cooked rice and moong lentils.
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Stir for a minute. Pour with water and season with salt.
- Close the lid tightly and cook in a medium heat.
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If it becomes too thick, then add some water and stir well.
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Keep on medium low heat to simmer till you get the right consistency.
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The consistency of khichdi can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
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Once it is cooked then top it with ghee while serving.
- Garnished with chopped scallions