After feeding ourselves with left overs from Thanksgiving weekend, a simple Khichdi dinner was a very comforting meal. To add to it, the bone chilling cold weather in our state made the dish very inviting.
This dish is popular in every Indian state in their own traditional way. Some add vegetables, seafood & different variety of spices. I like this version since it's quick, easy & flavorful.
Ingredients:
1/2 cup uncooked white rice
1/2 cup split moong dal (split green gram)
1/2 tsp sasam (black mustard seeds)
1/4 tsp jeera (cumin seeds)
2 green chillies, slit in half
4-5 curry leaves
1/4 tsp hing (asafoetida)
1/2 tsp black pepper corns
1 tsp oil
1 tsp ghee (clarified butter)
salt to taste
How it's made:
Wash, soak rice & dal together for about 15 mins. In a heavy bottom pan (I used pressure cooker pan), heat oil & ghee togteher. Add mustard & jeera. Once it splutters, add green chilli, curry leaves, pepper corns & hing. Fry for a minute. Add 2 1/2 cups water. Boil. Add washed rice, dal & salt to taste. Stir well. Pressure cook to 3 whistles or 10 mins on medium high flame.
Serve hot with papad or pickle.
Serves: 4
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