Cook Indian Khichdi
Khichadi can be really tasty. There are basically two types of khichadi- sabudana(sago) and rice khichadi. This article will tell you how to make rice khichadi.
Ingredients
- Rice
- Tomato
- Onions
- Cumin seeds
- Muster seeds
- Fenugreek seeds
- Asafoetida powder
- Curry leaves
- Garlic paste
- Garam masala
- Turmeric powder
- Moong beans
- Coriander leaves
- Ghee
- Oil
- Pickle or papad or curd
- Red chili powder
- Water
- Salt for taste
Steps
- Take two bowls of rice and wash them in cold water.
- Take 3/4 bowl moong dal/bean wash this as well. Keep these two aside.
- Keep a pressure pan on the stove(sim) and add 3- tablespoons of oil or ghee. Let the oil heat for few minutes(1-2).
- Add one pinch cumin seeds, muster seeds, fenugreek seeds and asafoetida powder(hing powder) and 10-12 curry leaves and {{safesubst:#invoke:convert|convert}} of garlic paste.Also add 1 chopped tomato and onion.
- Mix these ingredients well.
- Now add the rice and the moong beans.
- Add half tablespoon of turmeric powder and {{safesubst:#invoke:convert|convert}} of red chili powder and half tablespoon of garam masala powder and salt to taste.
- Mix it well and add four bowls of hot water and cook/steam for 10 minutes.
- Serve hot with ghee and coriander leaves.
Tips
- Tastes best with curd or pickle or papad.
- If you want it more spicy you can add more amount of red chili powder.
Warnings
- This quantity can serve four people.
- The stove should be simmer when adding oil.
- Beware that Indian Cooking typically contains lots of Spices, so you need to be careful that you have enough supplies. Water for the Meal and Toilet Roll for, well you know when...
Things You'll Need
- A pressure pan
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