Khichdi

Khichdi. Khichri. Khichdee. Khichadi. Khichuri. Khichari. Kitcheree. Kitchree. Khicri. (derived from Sanskrit word khicca - meaning a dish of rice & pulses) Phew!!


Apparently, khichdi was the inspiration for the Anglo-Indian dish Kedgeree? (http://en.wikipedia.org/wiki/Kedgeree) 


And no, this isn't the sick child's food :| Not till you've tried my Bihari version :D


For the khichdi, gather:


- 200 gm basmati rice
- 100 gm masoor dal
- 100 gm moong dal
- 1/4 cup peas
- 5 flowerettes of cauliflower
- 4 tbsp desi ghee (there goes my weight loss regime) :| not like there was one in the first place :P
- 1/4 tsp sugar
- Salt to taste


For the tadka, gather:


- 1 tbsp ginger-garlic paste
- 3 dried red chilies
- 3 bay leaves
- 1/2 tsp jeera
- Whole garam masala (2 green cardamoms - peeled & mashed, 4 cloves, 1 black cardamom - peeled & mashed, 1 inch cinnamon stick)
- Powdered masala (1 tsp red chili powder, 1 tsp jeera powder, 1 tsp dhaniya powder, 1 tsp garam masala powder, 1/2 tsp turmeric powder)


Let's begin!!


1. Roast the moong dal in a dry kadhai for 5 min on a medium flame. Once done, wash this & the masoor dal. Then wash the rice and keep aside.


2. In a pressure cooker, heat 2 tbsp ghee & add the jeera. When this begins to sputter, add the ginger-garlic paste & whole garam masala. Saute this for a minute & add the powdered masala.


3. Now, add the peas & cauliflower, and saute for 2 min on a low flame. Then, add the dals & rice to the cooker. Followed by water, salt, sugar and the remaining of the ghee.


4. Then, close the lid of the cooker & bring to full pressure on high flame. When you hear the 1st whistle, reduce to flame to medium and cook for 4 min.


Khichdi done. Please serve with the 4 Yaars of Khichdi - curd, papad, ghee & pickle!! :D