Make Khichdi

Khichdi is a South Asian rice dish made from rice and dal (the split version of pulses like lentils, peas, mung beans, etc.). It's commonly considered to be India's comfort food. There are two types of it, and the softer version is served to people who have an upset stomach, cold or flu. Another, the drier version is called Vuna Khichdi, and is usually made in rainy days. This easy-to-digest vegetarian dish is simple, delicious, and satisfying – it will soon become a staple in your diet! Consider the spices optional (it is ok to skip on some of them if you need to or are not sure.)

Ingredients

• 1 cup rice
• 1/2 cup dal (lentils, mung beans, pigeon peas)
• 3-4 cups water
• 2 onions (medium size), finely chopped
• 2 green chilis
• 1 tsp ginger-garlic paste (or the equivalent of finely-chopped garlic and ginger)
• 2 potatoes (medium size), chopped into 1 inch (2.5 cm) cubes
• 1/2 cup green peas (fresh or frozen)
• 1/2-1 tsp turmeric powder
• 2 tsp chili powder
• 1 1/2 tsp coriander powder
• 1/2 tsp garam masala powder
• 2 tbsp oil
• 2 tsp mustard seed
• 1 1/2 tsp cumin seed
• 1/2 tsp whole black pepper
• pinch of hing (asafoetida)
• a few curry leaves
• Salt to taste
• For the topping: 2-3 tbsp ghee, 1 tsp cumin seed, 2 red chilis, 6-8 cloves of finely-chopped garlic

Steps

Cooking the Rice and Dal

1. Wash and soak the rice and dal. Rinse both in a strainer thoroughly, then place in a bowl and cover with water, letting it sit for 30 minutes.
   • After 30 minutes, drain the rice and dal and set aside.
2. Heat the oil. Do this in the pan of a pressure cooker over medium heat.
   • If you prefer, you can use an equivalent amount of ghee for this step, instead of oil.
   • Use a medium-size pressure cooker, about 5 liters (5 quarts).
3. Add mustard seeds and 1 1/2 teaspoons of the cumin seeds. Once they start to sizzle, proceed to the next step.
   • Cumin, also known as jeera, has a pungent flavor perfect for a variety of uses. It is also thought to have a range of medicinal properties and has been used to treat digestion, blood pressure and heart rate, among a range of other health issues.
4. Add the whole black pepper, curry leaves and hing. Sauté for 30-40 seconds.
   • Curry leaves, or kadi patta, are a common ingredient in Indian cuisine, and believed to have many health benefits, including warding off anemia, heart disease, and liver damage, regulating blood sugar levels, relieving diarrhea and congestion, and more.
   • Hing, also called asafoetida, is another crucial seasoning in Indian cuisine. It is thought to have a variety of medicinal properties, including anti-flatulent, anti-inflammatory, and antimicrobial, and has been used as a laxative, nerve stimulant, expectorant and sedative.
5. Add the chopped onion. Sauté the onions until they become transparent.
6. Add the ginger-garlic paste. Sauté for 2-3 more minutes.
7. Add vegetables. In this case, you'll add the chopped potatoes and peas. Sauté for 2-3 minutes.
   • Feel free to experiment with the vegetables you add here. You can try cauliflower florets, chopped carrots, cabbage, green beans, etc.
8. Add the turmeric, chili powder, coriander, and garam masala. Stir together and sauté for 2-3 seconds.
   • Bright yellow, nutrient-rich turmeric (also called haldi) is thought to be antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and an anti-inflammatory agent.
   • Garam masala is a term for a blend of spices common in northern Indian cuisine. These include cloves, cinnamon, cumin and cardamom.
9. Add the soaked, drained rice and dal. Sauté for just a few more seconds.
10. Add the water and bring to a boil. Stir the ingredients and salt to taste.
    • The amount of water you add here depends on the desired texture. For mushy khichdi, use a quantity that is double the total amount of rice and dal, plus one extra cup (here, 2(1+0.5)=3+1=4). If you prefer a more structured version, use less water (here, 3 cups).
11. Close the pressure cooker and cook on high heat. Once you hear the first whistle, reduce the heat to medium and continue until the cooker whistles twice.
12. Turn off the flame and allow the cooker to cool down completely. After a few minutes, open the pressure cooker. The water should have completely absorbed into the khichdi by now.

Preparing the Topping

1. Melt the ghee in a frying pan. Use medium heat.
   • Ghee is clarified butter. If you can't find it at the store, you can make your own.
2. Make the tadka. Tadka means "tempering," and involves extracting the essence from spices by heating them in oil or ghee. Here you'll add the cumin seeds, and once they're sizzling, the red chilis and chopped garlic. Sauté them for just a few seconds.
3. Pour the tadka over the khichdi. Mix well, and serve the khichdi hot!
   • Garnish with cilantro (coriander leaves) if you like.
4. Finished.

Tips

• Khichdi is usually served with papadum, beguni (deep-fried eggplant in a besan batter), ghee (clarified butter), achar (oil-based pickle), cucumber raita, and/or yogurt (kadi).
• Most of the spices here should be in the spice section of a larger grocery store. If you're having trouble finding some of them, try an Asian market in your area.
• Fried vegetables can be mixed with the cooked khichdi.
• You can use onion "beresta" or fried onion as toppings. fry them in oil until golden-brown, than top the dish with them before serving.
• Using slightly warm water in the rice and daal is better.
• If you use moong daal, you can toast them beforehand on a dry pan for a better taste and smell.
• It is better to toast the cumin seeds without oil, then powder them and toss on the dish a few minutes before taking them off the stove.

Things You'll Need

• Ingredients
• Pressure cooker
• A small pan

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Sources and Citations

See also

• Make Samosas
• Make Rasam
• Make Pakoras
• Cook Indian Onion Bhaji
• Make Dal Makhani
• Make Saag Aloo
• Make Potato 65
• Make Instant Andhra Rasam

What links here

• Make Khichadi with Rice and Moong Dal
• Make Saag Aloo