Khichdi is a one skillet meal. It is one of the most popular comfort foods in India and even here in the US, khichadi is an ideal meal at any time. After a long trip or a hectic weekend, Khichdi is a great Sunday night dinner.
Plain Khichadi is made with Dals only. To make it a larger meal, I add vegetables or whatever I have on hand in my refrigerator. There are many variations using different kinds of Dal and vegetables. But the most commonly used are potatoes, onions, eggplant, peas, and carrots.
This is the recipe of plain Khichdi. Using Shelled Mung Dal adds more fibre to the dish than regular polished Dal. This is the true authentic recipe for Khichdi, which is passed down from generation to generation and eaten with Potato Shaak or Subji.
|Rice and Shelled Mung Dal|
Cooking Difficulty Level: Easy
Cooking Time: 30 minutes
Recipe Type: Vegan
|1/2||Cup||Split Mung Dal with Shells|
|1||Small Piece||Grated Ginger|
|1||Tsp||Clear Butter or Ghee|
|(For Vegans, use Vegetable Oil)|
|Salt to taste|
How to prepare:
- Wash rice and Dal. Soak for two hours.
- In a heavy saucepan, add Rice, Dal, and 4 cups of water.
- Add salt, turmeric, cumin seeds, butter, and grated ginger.
- If desired, vegetables can be added now.
- Boil on medium heat for 10 minutes.
- Cover and simmer on low heat for 15 minutes.
- Stir occasionally until done.
Note: If you own a pressure cooker, it is beneficial for recipes using rice and beans, like this one. I mix all the ingredients, including the vegetables and spices, in the morning so that when I come home from work, I can turn on the stove for the pressure cooker. It takes ten minutes and is ready to eat.
Khichdi goes very well with Kadhi and pickles, and it is often eaten with Potato Subji and Kachumber Salad. I also like Patak’s Pickles, which are not too spicy and add flavour to the meal. Papad is also very common with any rice dish. It is a must, especially with Khichdi. Enjoy!