Palak Paneer-Saag Paneer Simpler version

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This is a simpler quick version unlike the traditional way.

1.In a pan with medium heat, add a Tbsp unsalted  butter. Once melted , add in 1 TSP crushed cumin seeds and 1 TSP crushed coriander seeds.

2. roast a little and  add in 2 split green chillies or 2 chopped serrano chilles.

3.Next add in 1 finely chopped onion and saute it until golden brown. Add in a TSP of Ginger-Garlic paste and saute until the raw smell fades.

4.Next add a whole bag of pre-washed spinach leaves and stir it in until the leaves wilt but still retain the bright green color. Sprinkle salt to taste. Allow this entire mixture to cool.

5.Meanwhile, take a block of store bought paneer and roughly cut into small bite sized pieces using your hands. (I like it to have rough edges than perfect cubes)

6.Place it in a bowl and add water just to cover the pieces. Microwave for 2 minutes. this process makes the paneer pieces soft and tender.(Alternatively , you can also place it in really hot water for a couple of minutes)

7.Come back to the cooled spinach mixture. In a blender, blend the entire mixture into a paste. The texture has to be grassy and not silky smooth. It is key to retain the texture. Also make sure the Cumin and coriander seeds are blended well.

8. FINAL STEP:

Now add a tbsp of butter into the same pan. Once it melts, add the ground spinach    mixture and stir in. Check for salt. Check for the consistency. if too thick, then add a little water to adjust. At this point add all the paneer pieces and mix it thoroughly until it gets coated in the green sauce. Once everything is mixed bring the entire mixture to a quick boil. turn off the heat. Finish with a drizzle of fresh cream.(alternatively, you can use thick smooth yogurt)

Enjoy with warm rotis or garlic naan.

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Quick Kadai Paneer

It is back to school season. That means weeknights are busy with early dinner and early bed times. Unlike summers, I like to be done with dinners as quickly as possible and get the kids ready to bed.

Quick and healthy dinner choices need not be a challenge with some simple readily available ingredients from your pantry.

Here is one such simple dish. Can be easily served with hot rice or some ready rotis or phulkas.


Ingredients:

1 small block of paneer- cut into small cubes

1 capsicum- cut into small cubes

3/4 white onion- finely chopped

2 plum tomatoes- finely chopped

Spices:

1 tsp Kashmiri chilli powder

2 tsp Ginger and garlic paste

2 tsp of coriander powder

2 tsp cumin powder

1tsp garam masala

Salt as per taste.

Preparation

In a hard bottom Kadai pour 2 tablespoon of oil

Once the oil is hot, put the finely chopped onions and fry them until golden brown.

Next add tomatoes and and fry them until they are soft and get mixed with the onions and form a nice smooth paste. Cover the kadai with a lid and leave the flame on medium for about 5 minutes.

Now you can see the oil separating from the tomato-onion mixture.

Now it’s time to add the salt and Ginger garlic paste and fry for few more minutes until the raw smell of the Ginger garlic fades away.

Now add the capsicum and stir it with the mixture. Cover the lid and let the capsicum get tender, but not too soft.

Once the capsicum is done , add all the masalas (spices) together and mix well. Add quarter cup of wate,check for salt and let the mixture come to a boil. Once the gravy starts to boil add the paneer cubes and give a good stir.

Turn the flame to low and cover the lid and let the paneer soak in all the spices and flavor from the gravy.

Turn off the flame. Garnish with fresh cilantro, maybe a drizzle of cream and a sprinkle of kasoori methi for additional flavor.

Additional notes:

Before using, leave the paneer cubes in warm water for about a minute to make it soft and spongy

Kasoori methi is dried fenugreek available easily in the market. Just crush it with your palms and sprinkle on the dish for the extra flavor


Experience to remember inside a Korean Kitchen

Our platform The Naan-Americans, www.thenaanamericans.com, is all about exchanging recipes and culture and love 🙂

Check out our blog about our new home chef Seunghee Chai, who will be teaching Japchae in our next cooking showcase at a farm in Chestnut hill.

My friend had an opportunity to learn a signature Korean dish called Japchae right in the chef’s  kitchen . While she learned how to make the noodles, she also got a glimpse of Korean Culture, traditions and a warm and memorable experience to cherish.

Please read further to learn more about this.

https://www.thenaanamericans.com/single-post/2017/07/05/An-experience-to-remember-inside-a-Korean-Kitchen

 

 

Methi Thepla

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Methi or Fenugreek is often considered as a superfood in India. It is believed to have cooling properties. It is very therapeutic. Breastfeeding moms are often seen consuming fenugreek seeds in quite high amounts, as it is believed to increase milk supply. I have tried it too , and I must say it works!

Because of its cooling properties fenugreek powder is added in spicy pickles  to compensate all that heat from the chilli powder. I remember my grandmother using fenugreek to help her digestion. Just before bedtime she used to make herself a glass of cold buttermilk with little salt and  adding some freshly powdered fenugreek seeds.

I just so love methi too. It is so fragrant and therapeutic. Be it the seeds or the leaves, I love to use them quite often. The leaves are very tender and fragrant and hardly bitter . The seeds carry a nutty and  quite bitter taste but the bitterness subdues when we dry roast them . And that aroma!!! ….

I always wish that methi was available in American supermarkets. Unfortunately it is not and I always have to visit the Indian store to grab a bunch or two and always will have to make a choice of what to make out of Methi. Those are hard choices to make, as anything made out of Methi  leaves is absolutely delicious.

There is a whole array of dishes both South and North Indian that uses fresh Methi leaves in its cooking. Parathas, rotis, gravies,curries, fritters, dals you name it!

This time I chose to make Theplas out of Methi. Theplas are similar to rotis or parathas. They have all spices incorporated in them and typically needs no side dish to go with it. They can be enjoyed as a snack, brunch, lunch or dinner. Kids Love them too. Just pay attention to the spice levels when making for kids. It makes a great lunch box recipe too.

The process is quite simple and here is how to make theplas out of these ever green Methi:

What we need:

2 cups of whole wheat flour

2 tbsp gram/chickpea flour

1 cup of finely chopped fresh methi leaves

2 green chillies

1 tsp cumin/coriander powder( optional)

1tsp turmeric

salt

Method:

Combine all ingredients together.

With little sprinkles of water, knead into a soft dough.

Divide into equal sized balls

roll them into round rotis

On a hot griddle roast them by sprinkles of oil.

Serve warm or not so warm with yogurt.

 

 

Tawa Pulav with Pav Bhaji Masala

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Tawa pulavs are quick fixes and a delicious alternate to the much time consuming Biriyanis.Although,the way I make Biriyani is not often very elaborate or time consuming. check it out here.  For this recipe, All we need is some cut vegetables and precooked rice. The rest of the proccess goes very easily by adding our favorite masalas.

This time I just wanted to try it out with the Pav Bhaji masala(store bought). And it turned out pretty darn good!

Check it out!

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Ingredients in order of appearance are:

Oil 2 tbsp

turmeric- 1/2 tsp

Jeera – 1 tsp

Ginger garlic paste- 1 tsp

finely chopped onions

finely chopped toamtoes

finely chopped capsicum

fresh corn kernels

fresh peas

fresh carrots cubed.

Pav Bhaji Masala 2 tsp, garam masala and red chilli powder 1 tsp each

Pre cooked rice,( basmati preferred)

Salt to taste.

Method:

Heat oil in a wide skillet or tawa on a medium to high heat. Add ingredients in the order above. Mix well to make a thick curry. FInally add rice and mix.

serve with raita.

About being authentic.

It is very natural to imitate. That instinct to be wanting to be “like” someone else. Someone who is better than us. We all do that. Try to be like someone else. Mostly because, when we are surrounded by people who are doing better than us, we often feel low and inadequate and the pressure builds to be good and achieve success “like” others.

This is so true especially in the world of blogging. I will tell you my story.

I started a blog because I wanted to have a blog. Not because others have their own blogs.

But over the period of time, when I started browsing hundreds of others’ blogs and noticing how great they were, be it their writing , be it their photographs or just their post titles, I felt awful. I felt  ” I am pathetic”. This feeling is strong, especially when your readership is so low and when the clicks on your blog is almost close to zero.

 

But then something happened. Something dawned on me. And it happened TODAY.

In today’s morning show, the popular blogger of Smitten Kitchen was featured on TV. She is the famous food blogger with her famous site, I realized. I was further intrigued when the TV segment featured her famous kitchen on TV. Her kitchen is famous, famous for being teeny tiny!!! Her kitchen looked like a warm, cozy place where you can find solace by making your favorite comfort foods and just enjoy them even if you are alone!

My curiosity rose and  in the afternoon I visited her site. This was the 10th time I was visiting her site. 9 times before the TV feature!

And what I read there caught my attention. She writes, “food has to be accessible”. And “she does not believe in fancy ingredients like an expensive bottle of pink Himalayan salt”.

I realized there was a song beneath these lines. A song of authenticity. A song of originality. A song of what she believes in. And that is what differentiates her and makes her unique. So unique to be featured on the TV show!

I took a deep breathe, refreshed my thoughts and came to a conclusion. Imitating, trying to BE Like someone else due to mere pressure to succeed, will not take me anywhere.

There is great strength in being original, being authentic, being yourself. Drawing inspiration from others is one thing, but completely trying to live other peoples lives while losing complete focus on yours is nothing short of ridiculous.

SO here I am. The new me. Trying to be myself again. In this humble blog of mine. Renewing and reflecting in what I believe in related to food and life. Mainly because when food and taste  is such a personal thing, it does not make any sense to imitate others.

Cilantro rice with Vegetable Blend

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I would like to call this dish as a perfect blend of the two most beautiful seasons: The spring and the Fall.

The bright fresh green of the cilantro and specks of brown , orange and green of the vegetables and beans combine together to form this visual treat.

Just as I finished grinding the cilantro, its fresh scent wafted and swept across the kitchen and hit my nose and got into my head :). It took me hours to get the aroma out of my head. And, It tasted as good as it smelled.

On a typical day, my lunch menu includes a rice item with combination of rasam and raita. Hence I always have a bag of frozen vegetable in the freezer, as they come in handy when I need them.

So this time I had this bag of frozen veggies which was a combination of both vegetables and beans. It’s  called the Mediterranean Blend.  It had broccoli, snap peas, kidney beans, lima beans, chick peas, carrots, cauliflower , all of  it in one bag!!!

That  mixed with fresh ground cilantro resulted in this beautiful and tasteful rice dish which I relished ( and I am sure you will too!) for the rest of the day. Yumm!

What we need:

2 cups of rice cooked and cooled( preferably Basamati)

2 cups of mixed veggies ( fresh or frozen)

To grind:

2 cups of fresh cilantro

1 medium onion

5-6 green chillies

Masalas:

1 tsp Jeera (cumin)

1 tsp ginger garlic paste

1 tsp garam masala

1 tsp biriyani masala ( home made or store bought)

oil

Method:

Cook the rice and spread it out to cool.

Next grind everything under “to grind” section above. Add very less water to form a thick paste.

In a pan pour 3 tbsp of oil. once hot, add cumin. When the cumin crackles add the mixed vegetables and fry them until they are tender.

Add the ginger garlic paste and fry for a minute more.

Add the rest of the masalas and salt  and cook for a minute more.

Then add the ground coriander paste to the mixed vegetables and fry until the raw flavor of the coriander paste fades away and the whole mixture cooks through and separates oil. The final mixture is dark green with vegetables.

Turn off the heat.

Finally mix the cooled rice with the vegetable mixture. adjust salt.( I usually add a tbsp of oil while mixing rice. taht gives a nice shine and texture to the rice, which otherwise might look dry).

Serve with raita or just plain yogurt.

Crispy Karela/ Bittergourd Fries/Chips(haagalkaayi chips)

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Would you make a resolution for the  upcoming New Year to add some bitterness into your life?

Whoa , that is crazy. Who would want  bitterness in life when all we crave is for sweetness and more of it ?:)

May be you DO. When you try this recipe of Karela or bitter gourd chips 🙂

It is just the perfect thing for the deep winter that sets in at the dawn of the New year.  The crisp, the crunch and the spice will definitely makes you crave for more and more of it.

 

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One of the key things a food blogger does is the Blog Hopping. Just sit for hours in front of the computer and just flip, scroll, sway and hop from one blog to another. That is how we learn new stuffs and new recipes and get inspired by amazing photographs.

One good afternoon while I was browsing through my favorite blogs and more, I found this amazing food site. By far, for me,  this is the only  site loaded with great vegetarian dishes that are simple and delicious to make.

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When I browsed across the site it was unbelievable, as each and every recipe was simple and tasty enough to tempt me to try them all at home.

Believe it or not, I visit this site every single day!!! It has amazing tamil recipes, different dosa recipes, the chutneys and poriyals that are so so tempting to make them all at once.

And this where I also found this sweet gem, the bittergourd fries!

And that website is none other than, Raks Kitchen.

Please find the recipe for crispy karela fries here.

Mixed Vegetable Vaangi Baath

So, typically, Vaangi baath consists of eggplant. Literally Vaangi means eggplant and Baath means rice. Vaangi Baath = eggplant rice.

But, care for a change?Then insteadof just vaangi, why not add some mixed vegetables and go about preparing the dish as usual.

Here is how

We need:

1 cup of cooked rice,cooled and grains separated.

1 cup of mixed vegetables( carrots, capsicum, peas, green beans)-preferably cut  lengthwise.

2 tbsp oil

1tsp mustard seeds

1tsp urad dhal(black gram dal)

2 red chillies slit

2 tbsp Vaangibaath powder(MTR or ANY brand)

asafoetida-a pinch

Method:

In a wide pan heat oil on medium heat. once hot, add mustard seeds, asafoetida and Urad dal.

When the seeds splutter and urad dal turns red add the red chillies followed by the mixed vegetables. Saute the  veggies until tender on a medium heat. once the vegetables are tender, add  the Vangibaath powder and salt and stir well.

Turn off heat. Finally add the cooled rice and mix well evenly.

Squeeze lemon before serving.

Ajwaini Tadka pulav

Some of the strong flavors are coming together in this recipe. As the title says, the basic seasoning or the tadka for this pulav is ajwain or the carom seeds,and nothing else!

Typically, the tadka consists of cumin seeds, Hing(asafoetida) turmeric and such. But here, in this recipe I have not added anything except a teaspoon of Ajwain. I could not believe the dens flavor of ajwain once the dish was done.

Now, this dish may not be for all. because, I know, many people hate Ajwain. But for those who Love them, like me, you are in for a treat.

I love ajwain in many cases, like parathas, masala buttermilk, pakodas etc. So here is another dish with Ajwain.

Along with Ajwain, the pulav also have other usual strong flavors of ginger-garlic paste and  garam masala.

What we need:
2 cups of cooked Basmati rice

1 cup of mixed vegetables

1 tomato sliced

1 onion sliced

3 tbsp oil

1 tsp ajwain

1 tsp garam masala

1 tsp ginger garlic paste

1 tsp red chilli powder

salt.

Ajwain seeds

Method:

In a pan heat oil and add the Ajwain

once ajwain crackles, add the onions, tomatoes and mixed vegetables. Add Ginger garlic paste and saute for few minutes until the raw flavor is gone and then add salt

next add the spices and fry until the oil separates

turn off the flame.

Add the cooked rice to the vegetables and mix well. adjust salt.

Palak Rajmah- Spinach and Kidney Beans.

Tall cardboard boxes unpacked. Furniture set in place. Suitcases full of clothes slowly making their way into the large closets. All toys found intact, for the girls. The house is set. The kitchen’s got going.

We have moved!

Not very far from Cambridge though. It is the next town literally.we moved to  lexington,Ma.

This is our fifth move in 10 years. and our third move within Boston. All our moves have been for great reasons and have worked out well for us. Touch wood. We moved from NY to Boston for my husband’s Grad school. Once  he finished school, we had our second child, while our first one turned 5.

5 is a big number in USA. we realized! It is the age when the kids start school!!! The official, real life, mainstream, public school.

We have been hearing about the American school system, the public schools, the way it works, the school districts, the registration and all that from the past few years. But  just that , it was not our turn yet. We were just very relaxed and were enjoying our first born girl while watching other friends of ours frantically moving and changing homes and places. All for one reason. GSD! Good school district!

Little did we realize that time flies by so fast. Our daughter is already 5 and now it is our turn to find the GSD.

It is amazing how Kids take up all the priorities in life and suddenly we as parents are thinking everything from their point of view.

We did  our part of research, discussed with friends and neighbors and also paid attention to word of  mouth and we finally settled down for Lexington. Apparently, it is the good school district. We just do not know what it exactly means or what we have to expect from the school or even from our daughter,being in a good school district, here in the US. It is so different from our country, the curriculum, the system, everything.

As much as I am not sure about how this school might work for my daughter, I am  excited about  being introduced to the American system of education. I am curious to see my daughter getting blended and integrated into her school with great diverse set of students  and begin her lifelong journey of education. Starting now, from Kindergarten!

While we wait for the school to start next week and while we settle in our new apartment, I made this wonderful dish in  my new kitchen. It is my first dish in my new place.

PAlAK RAJMAH

This a spectacular combination of beans and greens. Double dose of health in one dish.

This is  a simple twist to the traditional Rajmah masala.

1 cup of cooked kidney beans

2 cups of finely chopped Spinach

1 onion (medium size) finely sliced

3 ripe tomatoes pureed

3-4 green chillis

1 tbsp ginger garlic paste

3 tbsp oil

Spices: 

1 tbsp, good quality Garam masala, 1 tsp red chilli powder, 2 cloves, 1 stick cinnamon,  1tsp turmeric.

salt to taste

Method:

Heat oil in a wide pan. add cloves, cinnamon, turmeric, and green chillis and ginger garlic paste and saute for 10 secs. Next, add onion and fry till they turn translucent

Next, add the chopped spinach and cook until it wilts and becomes soft. Spinach cooks very quickly.

Once the spinach is cooked, add the tomato puree. add salt. turn the flame to low. Cook the tomatoes on a low flame, until the color changes to a bright red and until the oil separates.

Next add the garam masala and red chilli powder and mix well and cook for 5 minutes until the rawness fades. Finally add the cooked Kidney beans. Add some water. Mix well and let it simmer for about 20 minutes.

While simmering, all the flavors blend well and the kidney beans soak up all the flavors from the tomato and the spices.

Turn off flame. Serve with rice or rotis.

Notes: Add water according to the consistency needed. If it tends to get too watery, then simmer for a longer time. Watch out for the salt, specially if you have already cooked the beans with salt. You may add a chunk of butter or heavy cream in the very end, if you please to do so. You may add the same water that you had used to cook the beans to get that rich dark brown color for the dish.

Believe it or not we ate this as a side dish with rice and rasam as we did not have any wheat flour to make rotis.  And yet, it worked out so well.

Chole stir fry

Chickpeas or Garbanzo

A chubby legume

Why the two names?

When you are crushed

You will turn into Hummus….:) LOL

This is the poem I remember time and again, whenever I cook Chick peas.

 

This poem was composed by an Undergrad student at MIT, during one of the Toastmaster’s club meetings. The task was to compose an instant poem or something of that sorts, which I don’t recall well. But I have always felt it is kind of funny and cute.

Anyways, I call this dish as Chole stir fry because unlike traditional chole masala, this one  is prepared like a stir fry. Which means there is no grinding or purees involved. You just dump one ingredient after the other directly in a pan, stir them all together into one lip smacking dish.

Here is how.

Chole stir fry:

1 medium onion chopped finely

3 ripe tomatoes cubed small

1 cup of cooked/canned chick peas( i generally do NOT prefer canned)

Spices:  1 tsp turmeric, 1 stick cinnamon, 3 cloves, 2 tsp Garam masala, 1 tsp ginger garlic paste, 1 tsp red chilli powder, 1 tsp aamchur( dry mango )  powder, 2 tsp roasted cumin-coriander powder, 1 tsp crushed black pepper.

Lemon juice

Cilantro.

2 tbsp oil

Method:

To start, heat oil in a thick bottomed pan. Add cinnamon and cloves and turmeric and saute for 10 sec.

Next, add onions, fry until translucent. add ginger garlic paste and fry until raw smell fades.

Next add the chopped tomatoes and cook until it forms a paste and oil separates.  add salt.

Next add all the other spices and cook for 5 mins on a low flame.

Add 1/2 a cup of water and add the chick peas. Mix well and cook on a low flame for about 5 minutes or until the water evaporates and the mixture comes together.

Squeeze lots of lemon juice and serve.

Spinach Rotis

What gives me motivation to write a blog post?

Motivation! That is right! It takes a lot of motivation to keep  your blog updated.

I have been reading all over the web about how to increase traffic to the blog and how to get your blog noticed. And in most cases, it is said that, it is really important to write well AND write frequently.

But how? Where is the time? where is the motivation?

With two kids around, it gets really hard to do the most basic chores in your day-to-day routine, let alone coming up with a blog post.

A few weeks ago, I was on a cooking spree. I was just whipping things up in my kitchen like a robot. I was so inspired and enthusiastic to cook new dishes and just display them in front of my Hub. I had fresh ideas, innovative dishes on my mind and was dreaming day and night about how I can post all of them on my blog with great pictures. Not everything made it to the blog, but those that have made  it were a result of great enthusiasm. But, all of a sudden , I don’t know what happened, all my spirits went down, just like the air out of a balloon. I felt dull, withdrawn and lazy even to make myself a cup of coffee.

But since food is a basic necessity, I did cook everyday but there was nothing great about it. Just a simple rasam sometimes or the same Baath that I have cooked probably a zillion times so far.

The weather played a major factor too. There were continuous HOT days here in Boston. We had heat wave warnings and it was pretty bad. With the weather so hot ,usually we do not feel like eating much. so we snacked and munched on slices and slices of watermelons and cucumbers. We cooled ourselves with a small helping of yogurt rice during the night.

Things have gotten better now and slowly my attention is turning towards my poor blog. I said to myself, ” I have to do it”. “no matter what”.

Now I had to get motivated myself to cook and blog about it. I thought I will try this strategy.And I did. And it worked pretty well,coz you are reading this post 🙂

I watched regularly all cooking shows on food network. I read quite a lot of food blogs and ogled at  the beautiful pictures. I browsed through many food websites and just read the names of many many dishes. It evoked my senses. And before I knew it, I was drooling in my mind imagining and tasting some spicy dishes. I also made  a “cook to blog list” while I was watching one of the food network shows.  Next thing I know, I found myself in the Indian store shopping some nice stuffs. My brain was recharged. My senses evoked and my mind motivated.

I physically got up on my feet and headed towards the kitchen with great vigor and made these truly delicious Spinach rotis.

Hope you all will enjoy!

Spinach Rotis:

2 cups of whole wheat flour( I used Sujata atta)

2 cups finely chopped baby spinach

1 tsp turmeric powder

3 cloves of Garlic finely grated

6 green chillies, finely chopped

salt

2 tbsp oil

water for kneading the dough.

Method:

In a large bowl, combine all of the ingredients and knead into a soft pilable dough using little water at a time.

Once the dough is ready, take small portion of the dough and roll them into thin rotis.

On a hot griddle, cook the rotis until they turn a little golden brown on both sides.

You may  use some oil on the sides of the roti while it is cooking.

Once it is done, serve it with pickle of your choice and some cool yogurt.

Note: This roti tastes equally good when eaten cold too. You can store them in a wrapped aluminum foil or in another box for later consumption.

Green gram Khichidi

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.