Zaiqa

Khichdi always reminds me of my childhood when on every friday afternoon, by the time my father would come home for lunch from the masjid after the Jummah Salah, my beloved Ammi would prepare and serve Khichdi piping hot along with its accompaniments. The beautiful aroma of Khichdi used to fill the house provoking our taste buds. This dish is uniquely tasteful and very comforting, and we all used to enjoy the meal to the last morsel.. Sweet old memories!

Split Red Lentils-Masoor dal and Basmati Rice

This dish is also sometimes prepared at breakfasts in Hyderabad, especially when someone is invited for a brunch or a breakfast. Khichdi is most usually enjoyed with accompaniments such as Khatta (see below for its recipe), Qimah, Mango Pickle/Keyri Ka Achar, Papad, Qageena and Cilantro and Mint Chutney/Hara Dhaniya aur Pudine ki Chutney or the Till ki Chutney. Everyone is allowed to help themselves with whatever he/she likes as an accompaniment with Khichdi. My grandmother/dadi used to loved it along with the chutney the most. It is also very delicious when had as it is with no accompaniments. The ginger garlic paste and onion are the main flavor ingredients and give the dish a sweet-pungent flavor.

Khichdi is best for upset stomachs and diarrhoeas. Add a little water to the prepared Khichdi and pressure cook it a little more so that the rice is very soft. Mash it lightly with the back of a wooden spoon. Have it along with yogurt. You will definitely feel good as it is easy to digest and very nutritous.

Khichdi – Red Lentil Rice

I like my Khichdi piping hot. As soon as it gets prepared I serve it along with its accompaniments. So I prepare the accompaniments well before the khichdi is to be prepared, so that everything can be served all at once. Warm Khichdi is so very comforting in these wintery days. It gives immense gratification to the soul.

Khichdi – Red Lentil Rice

Ingredients:

Basmati Rice – 2 cups
Masoor Dal/Red Split Lentils – 1/2 cup
Canola Oil/Ghee – 4 tbsp
Cinnamon stick – 1 inch stick
Cardamom – 2, whole
Green chillies – 3, each slit into two
Yellow Onions – 2, medium size, finely sliced
Ginger-Garlic Paste – 1 heaped tbsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Water – 4 cups

Method:

1. In a big bowl, wash together the split red lentils and rice very well. Soak them in surplus fresh cool water for about 30 minutes.
2. In a heavy bottomed deep non stick saucepan at medium high heat, pour oil and let it warm up.
3. As soon as it gets warm, throw in the sliced onion and stir fry them till they are all light brown in colour.
4. Meanwhile drain the soaking dal+rice in a strainer and keep aside.
5. Now add cinnamon stick, cardamom, ginger-garlic paste, turmeric, green chillies, salt to the frying onions and reduce the heat to medium. Fry the spices along with the onions for a minute or two. Add the water retaining 2/3 cup water to add later. Increase the heat to high and let it come to a boil. Once boiling add the drained dal+rice to it and gently mix it all well and let it come to a boil once.  Once boiling, lower the heat to medium and cover with a lid, and let cook until the rice has absorbed all water, 2-4 minutes. Add the remaining water and mix gently. Cover with a lid and lower the heat to minimum and let cook until the water has almost all been absorbed and the rice is almost soft. Close the heat and leave to rest for about 10 minutes. During this time nice steam will be built up and the rice will all be cooked further to perfection. Serve hot along with above suggested accompaniments. Enjoy.

Suggested Accompaniments: It is had along with Khatta (see below for its recipe), Qimah, Mango Pickle/Keyri Ka Achar, Papad (I love Lijjat Papad), Qageena and Till ki Chutney or Hara Dhaniya aur Pudine ki Chutney

I am sending this as an entry to ‘Think Spice, Think Turmeric‘ event being hosted by Sudeshna.

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Updated-Oct 27, 2009

One of the readers of my blog – Namrata, has shared with me her version of Khichdi recipe in a pressure cooker. here it goes:

Ingredients:

1 cup rice
1 cup masoor dal
3/4 cup thinly sliced onions
7-8 slit green chillies ( more or less depending on one’s heat tolerance)
salt to taste
3/4 tsp haldi
1/2 tsp cumin seeds
Oil or ghee to saute

Method:

Rinse the rice and dal together and place them  in the rice cooker container.Pour in 2 cups of water and set aside.Meanwhile,heat the oil/ghee in a skillet.Add the cumin and fry until fragrant.Add the onions and saute briefly until the onions are just about to turn translucent.Add the haldi and slit green chillies and continue to fry for about 45 secs to a mt.( the mixture would look very yellow but that’s the point!)Add the sauted mix to the rice and dal.Add salt as per taste and stir to distribute the contents.Put on the lid and let cook as per the cooker’s instructions.
Stir the khichdi to evenly distribute the contents as the onions and chillies would have risen to the top by the end of the cook cycle.Serve hot with pickles/chutney/boondi/yogurt.The accompaniments are endless really:)

I often throw in diced potatoes,cauliflower,peas,beans or whatever’s in the freezer or crisper after I add the onions and chillies in the rice cooker to add a more nutritional value.I sometimes vary the proportion of masoor with brown lentils and add use brown/wild rice in along with the regular rice to add texture.Its a very easy dish to make and one can tweak it to their own liking.My mum always serves it with til ka chutney and yogurt.

Namratha, Thanks a lot for sharing with us this recipe!

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Updated-Nov 07, 2008:

On the request of Aadarsh, a reader of my blog, I present you all with the recipe for ‘Khatta’.

Khatta – Tamarind Water

Ingredients:

For the Tamarind water:

Tamarind juice – 2 cups
Water – 1 cups
Salt – to taste
Cilantro/Dhaniya – 1 tbsp, finely chopped
Mint leaves/Pudina – 1 tbsp, finely chopped
Small green chilli – 1, fresh, slit into two
Yellow Onion – 1 tbsp, finely chopped
Ginger-Garlic paste – 1/3 tsp
Sesame seed or Almond paste – 1 tsp

For Baghaar:

Canola oil – 2 tsp
Fresh Curry leaves – 4-6
Cumin seeds – 1 tsp
Dried Red Chilli – 2, whole

Method:

1. In a frying pan, add the green chilli and fry for 3 minutes until soft. Do not burn. Remove using a slotten spoon and mash into a smooth paste it in a mortar and pestle.
2. In a bowl mix all the ingredients under the heading- ‘For Tamarind water’, including the mashed chilli.
3. Heat the oil in a small saucepan, and add curry leaves, cumin seeds. Immediately add the tamarind water and let it come to a boil. Cover with a lid and remove from heat. Serve along with Khichdi.

And it is not the end, I have another pleasing information to share with you all, Priya of 365 Days of Pure Vegetarian and Lubna of A Hyderabadi Foodie’s Cookbook, have again presented me with the Nice Matters Award, Thanks Dear. I’m honored!

Luv,
Mona