by Tarla Dalal
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Khichdi is perhaps the most popular, comforting and homely of rice dishes, enjoyed by Indians the world over. While there are various versions of khichdi, known by various names, every community has some way of preparing this wholesome combination of rice and moong dal, which is nutritious, energising and easy to prepare for people of all age groups. In fact, khichdi is such a versatile dish, it can be prepared any time of the day; be it lunch or dinner, khichdi takes on different hues depending on the accompaniments. Here is an aromatic and satiating Wholesome Khichdi, enhanced with mixed veggies and spices.
- Clean, wash and soak the rice and yellow moong dal in enough water for approx. 15 minutes. Drain and keep aside.
- Heat the ghee in a pressure cooker and add the cumin seeds.
- When the seeds crackle, add the asafoetida, peppercorns, bayleaf and cloves and sauté on a medium flame for a few seconds.
- Add the bottle gourd and carrots and sauté on a medium flame for 1 minute.
- Add the moong dal, rice, turmeric powder, salt and 3 cups of water, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Whisk the khichdi lightly and serve immediately with fresh curds.
Nutrient values (Abbrv) per serving
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