Khichidi. A comfort meal. You might have heard that line a gazillion times before. And why wouldnt you? Because it is indeed a comfort meal. A one wholesome pot of sheer satisfaction. A sick day’s soothing medicine.
Khichidi, traditionally a combination of rice and moong dal, cooked to a creamy consistency. spices may include and vary from just cumin to ginger, garlic , cinnamon and cloves!
But it is always the simplicity that does the trick. So just spicing up with cumin and crushed black peppers is enough to work wonders for your tastebuds.
In this particular recipe instead of yellow moong dal I have used the green moong. It just makes the dish one level up, healthier! Also, the spice girl that I am and since I love green chilies, I have added them in this recipe.
So read on, and find your way to seventh heaven!
1/2 a cup of soaked green gram
1/2 a cup of Jasmine or sona masuri rice
1 tbsp finely grated ginger
2 green chillies finely chopped
1 tsp cumin
1 pinch turmeric
and a generous pinch of Asa foetida
2 tbsp oil
4 cups of water.
First, soak the dry green gram in water for atleast 2 hours. the longer you soak , the creamier it cooks.
In a wide pressure cooker, add 2 tbsp of oil or ghee.
once hot add, cumin, ginger, turmeric, asafoetida and green chillies and saute for 2 minutes.
Next add the soaked green gram and the rice and fry for 2 more minutes. add salt.
Lastly, add 4 cups of water and bring to a boil. finally close the lid and pressure cook until 3 or 4 whistles
Serve hot with more ghee and yogurt on the side.
Note: It is important to put equal proportions of rice and dal for the khichidi. also it is important to make the consistency creamy or watery. Because with time, the dish gets way too thick and it does not feel good.
Ghee or clarified butter is vital for taste enhancement. However, if you want to keep your fat intake in check, substitute with oil.