I was just waiting for this! After weeks and months of resistance to any rice based dish, it finally dawned on you – that khichdi is god’s gift to the lazy foodie. So without much ado, here goes the first variation – this is about the most basic recipe for khichdi. Will follow it up with the Bong and the Tam versions… equally delicious and yet distinct in taste and flavour.
Khichdi – Variation 1 (Everywhere style)
- 1 cup rice
- 1/3 cup tuvar dal (or red masoor dal, or a combo of both dals)
- 1 onion – choopped
- 6-8 garlic pods, chopped
- 2 bay leaves
- whole garam masala
- 3/4 inch stick cinnamon
- 3-4 cloves
- 5-6 black pepper corns
- do NOT use cardamoms in this dish – gives a overpowering flavour
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 whole red chillies
- a pinch haldi (turmeric)
- salt to taste
- 1 tbsp oil
Wash the dal and rice and then soak them together (after draining the almost all the water) and keep aside.
Heat some oil ( or one can mix a little ghee in 1 tbsp oil) in a pressure cooker, and add mustard seeds, and when they splutter, add cumin seeds. Now add the chopped onions and garlic and sauté for a bit. Add haldi. Add the bay leaves, whole garam masala, onions, whole red chillies – and fry till onions are golden brown.
Now add the soaked dal and rice, salt and stir fry for a while. Then add water. Add 2 cups of water for every cup of rice-dal mixture, to get a good, not too mushy consistency. Shut the lid and pressure cook for about 6-7 minutes on sim after full pressure.
Sprinkle a little ghee/butter on top if needed.