Today’s recipe is another classic dish. Dal Khichdi has as many recipes as there are people eating it and I thought I should put my version on paper (or screen) and send it into the world to jostle for space among the other simple and complex khichdi recipes. This is the version that the family has finally accepted after my innumerable attempts to get them to have a veggie filled version.
My usual khichdi theme is tossing in bits and pieces of all available vegetables, finely chopped and adding as much rice and lentils as I can find around. But the husband and daughter have never relished it (I loved it) and would constantly complain about having to eat it and expected me to feel obliged for it. Ha! Me cooking and me also obliged? Not happening.
During one of our trips to the restaurant, Rajdhani I caught my husband relishing the khichdi there and was obviously infuriated. He, to be fair, said he loved the dish without the veggies in it and promised to eat it if I could recreate the same taste. So this is my attempt at recreating the khichdi of Rajdhani. Though it is not a hundred percent similar, it is so aromatic and flavorful. More importantly the husband and daughter relish it. Mission Impossible is possible, after all.
Protein – Split skinless green gram / yellow mung / paitham parupu
Serves 3-4 people
WHAT WE NEED
Raw rice 3/4 cup
Split skinless green gram 1/2 cup
Ghee / clarified butter 2-3 tbsp
Roasted cumin powder 2-3 tsp
Turmeric powder 1/4 tsp
Asofoetida 1-2 tsp
WHAT TO DO
- Wash the rice and lentils 2-3 times and set aside
- The khichdi can either be made in the pressure cooker or in a pan. Pressure cooker is easier since it needs minimal involvement from you.
- If you are using the pressure cooker, add the rice, lentils, salt and 4 1/4 cups of water and cook for 3-4 whistles. Open after the pressure has completely left, around 15 minutes.
- If you are like me and like to have more control on the dish, then use a pan
- Take a large pan and put it on the gas
- Add the rice, lentils and 3 cups of water
- Cover and cook on high for 5-7 minutes. Check every 3 minutes or so to see how the cooking is coming along
- Add salt, turmeric powder and 1 tsp of roasted cumin powder and 1 cup water and mix well
- Continue cooking till the rice and lentils form a mushy mixture and have absorbed nearly the entire water
- If you like a runny khichdi, then add additional water as per your need and cook for 2-3 minutes
- If you don’t want it runny, then open and cook on simmer till the khichdi gets a little thick
- Always turn off the gas when the khichdi is little more runny than you want because it will continue to cook for some time in the residual heat after turning off the gas
- Heat 2 tbsp ghee in a small pan and add the balance roasted cumin powder and asofoetida and let it sizzle for a few seconds
- Pour the ghee with the flavours into the khichdi and mix well
- Check and adjust for taste . Add some more cumin powder or asofoetida, if you like
- Serve warm with raita or chips and a dollop of ghee for best results
- Enjoy especially on a rainy afternoon or chilly evening
This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.