The khichdi is a very popular and nourishing Indian meal. This rice and lentil preparation comes in variations from kitchens all across India. This 'comfort food' is an ancient Indian answer to the lack of appetite that follows a number of ailments. In fact, this wonder food is also the first that most Indian babies are introduced to. Khichdi is immortal in the writings of the Russian adventurer Afanasiy Nikitin, describing his visit to the Indian sub continent in the 15th century. Khichdi is a popular 'prasad' at the Durga Puja festival celebrations all over the country, especially Bengal.
Ingredients:
- 1 cup Basmati rice
- 1/2 cup lentil of choice (split or whole or sprouts)
- 2 tblsps clarified butter
- 2 each - cloves, black pepper corns, cinnamon sticks (small), cardamoms
- 1 small onion, chopped fine
- 2 flakes of garlic
- Chopped vegetables of choice (potatoes, cauliflower, peas, carrots, French-beans)
- 1/2 tsp turmeric
Popular Accompaniments:
- Papads
- Deep fried eggplant or vegetable pakodas
- Yogurt or butter milk
- Any vegetable pickle or curry
Preparation:
1. Wash and soak the rice and the lentil in water enough to cover the grain
2. Crush the cloves of garlic
3. Wash and steam the chopped vegetables (with or without a tastemaker)
Main Cooking:
1. Take a deep, thick-bottom pan, with a lid that has a vent.
2. Heat the clarified butter on a slow fire.
3. Fry the spices in the clarified butter till the flavor and aroma of each one spread.
4. Fry the finely chopped onion and crushed garlic till light brown.
5. Fry the chopped vegetables for 5 minutes, with the lid on.
6. Put the Basmati rice and lentil mix in and add salt to taste and turmeric. Stir well.
7. Allow the khichdi to cook on a slow fire till the rice and lentil and the vegetables cook to a mix-mash.
8. Ensure that the water quantity is constantly monitored. Khichdi should ideally be of a slightly watery consistency.
Presentation:
Serve the khichdi hot, in a bowl. Garnish the pre-plated meal with some more clarified butter and fresh, chopped coriander leaves. Butter-milk makes a great accompaniment with this 10 minute meal.
Or
Put the khichdi in a bowl and turn it over on a plate. With the same bowl, gently make a dent in the middle of the khichdi mound. Carefully fill the hollow with a vegetable curry or the famous 'kadhi' or curd curry.
