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| Khichadi |
Khichadi is a one dish meal. It is one of the most popular comfort foods in all of India. Even here in the US, khichadi is an ideal meal any time. After a long trip or a hectic weekend, Khichadi is a great Sunday night dinner. Plain Khichadi is made with Dals only. To make it a larger meal, I add vegetables of my choice or whatever I have on hand in my refrigerator. There are many variations using different kinds of Dal and vegetables. But the most commonly used vegetables are potatoes, onions, eggplant, peas and carrots. Here is the recipe of plain Khichadi. Using Shelled Mung Dal adds more fiber to the dish than regular polished Dal. This is the true authentic recipe for Khichadi which is passed down from generation to generation and eaten with Potato Shaak or Subji.
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| Rice and Shelled Mung Dal |
Cooking Difficulty Level: Easy
Cooking Time: Half Hour
Recipe Type: Vegan
Ingredients:
| 1/2 | Cup | Rice |
| 1/2 | Cup | Split Mung Dal with Shells |
| 1/2 | Tsp | Cumin |
| 1/4 | Tsp | Turmeric |
| 1 | Small Piece | Ginger Grated |
| 1 | Tsp | Clear Butter or Ghee |
| (For Vegan Recipe use Vegetable Oil) | ||
| Salt to taste |
How to prepare:
- Wash Rice and Dal. Soak for two hours.
- In a heavy sauce pan add Rice & Dal and 4 cups of water.
- Add salt, turmeric, cumin seeds, butter and grated ginger.
- If desired, vegetables can be added now.
- Boil on medium heat for 10 minutes.
- Cover and simmer on low heat for 15 minutes.
- Stir occasionally until the Rice and Dal is done.
Note: If you own a pressure cooker, it is very useful for recipes like this that use rice and beans. I mix all of the ingredients, including the vegetables and spices in a pan in the morning so that when I am come home from work I just turn on the stove for the pressure cooker. It takes ten minutes or so and it is ready to eat. Khichadi goes very well with Kadhi and pickles, and it is often eaten with Potato Subji and Kachumber Salad. I also like Patak's Pickles which are not too spicy and add flavor to the meal. Papad is also very common with any rice dishes. It is a must, especially with Khichadi. Enjoy!