• Rice – 1 cup
• Moong dal – ½ cup
• Oil
• Cinnamon sticks – 1 to 2
• Mustard – ½ tsp
• Jeera – ½ tsp
• Onions chopped – 1
• Asafoetida – a pinch
• Vegetables – potato, peas, carrots, eggplant (optional), black eyed peas (frozen or boiled), frozen tuvar dana
• 5 Green chilies – crushed
• Garlic paste – 1 tsp
• Ginger paste – 1 tsp
• Raw peanuts – ¼ cup (optional)
• Cilantro chopped
• Gram Marsala – 1 tsp

Soak the rice and dal for about ½ hour.

Add about 1 tsp oil in a kadhai or a heavy bottom vessel.

Add the cinnamon, mustard seeds and jeera. After the mustard seeds pop, add the onions and sauté for a few minutes. Add the asafoetida.

Now add all the vegetables and sauté for a few more minutes.

Add the crushed green chilies, the garlic paste and the ginger paste and sauté for 3 more minutes. Now add the soaked rice and dal. khichdi2.jpgYou can also add the peanuts at this time.

Add about 3-4 cups water. (depending on how you like the khichdi consistency to be).

Add some chopped cilantro and some garam masala. khichdi3.jpgClose the vessel with a tight lid and leave to cook for about half hour till the rice and dal are done to a nice mashed mix. You could also make this in a pressure cooker or a rice cooker. I don’t think there is a huge difference in the taste, and it’s a lot more convenient. Serve hot with a dollop of ghee, some kadhi, papad and pickle. As they say, these are Khichdi ke chaar yaars (4 friends) – dahi (yoghurt), papad, ghee and achar (pickle). We just substituted the dahi with the kadhi here!

by Pak101.com (few years ago!) / 3010 views