Split Green Gram dal/ Moong dal - 1/2 Cup
Rice (the smaller kind works wonders) - 1/4th Cup
Salt - to taste
Cloves - 3
Cinammon - 1/2 inch stick
Bay leaf - 1
Turmeric powder - 1/4 tsn
Carrots, Potato (peeled), Cauliflower - 1 cup, diced
Onion - 1 small, finely chopped
Clarified Butter/Ghee - 1 tbsn+1 tsn
Oil - 1/2 tsn
Sugar - 1 tbsn
Coriander leaves - for garnishing, finely chopped.
- Wash the rice and dal and soak them in enough water separately for an hour.
- Powder the cloves and cinnamon together.
- Drain the rice and dal, add it into a Cooker (at least 5 ltr) directly (without any utensil).
- Add in the diced carrots, potatoes and cauliflower. Also add salt to taste,sugar, oil, bay leaf, red chilli powder, turmeric and enough water so that when you dip in your fingers vertically, the whole of your fingers must be immersed.
- Close the lid and cook it till done.
- After the air from the cooker has been released naturally(don't do it yourself!), then mix well and prepare the tempering -
- In a small pan, add the 1 tbsn ghee(clarified butter) and heat. Then add the cumin seeds to it and let them splutter. Add in the onions and fry till golden brown. Add this tempering to the khichdi, add the remaining ghee,mix and garnish with coriander leaves. Serve hot.
- If the Khichdi appears too watery after removing from the cooker, then you can boil it on an open flame without a lid, stirring frequently to prevent any sticking to the bottom of the vessel.
- You can also cook this dish in a thick bottomed vessel rather than a cooker. But it will take about approximately 30 minutes longer to cook and come to the right consistency. Cooking in a pressure cooker is not only quick but it also retains much of the nutrients.
Conclusion: This is a dish best served hot on a cold/breezy/rainy day. Serve it with some mango (or your favourite) pickle on the side and some fried papads. This mushy dish is a one-pan wonder that will soothe any distressed soul on a dull day.