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Tuesday, March 4, 2014

Ram Khichdi ( Kathiwadi Khichdi)

This is another recipe that I made from a Tarla Dalal cookbook. As I am into comfort food for the entire week (OK...maybe I will cook something special on the weekends), I wanted something light and nutritious for lunch. Also, it had to be palatable for my kid. While leafing though the cookbook, this recipe caught my attention. Along with the rice and pulses, it also had assorted veggies which made it a complete meal in every way.

Just tweaked the recipe a bit as per kiddo's liking and he really enjoyed it along with his favorite fryums. The final tempering done after cooking the khichidi is optional. I used it mainly as the combined flavors of the curry leaves, asafoetida and cumin resemble that of pongal, kiddo's favorite dish.

Read on for the recipe:


















Preparation Time - 15 mins

Ingredients - 1/2 cup rice, 1/2 cup split moong dal, 2 cups of assorted vegetables ( cauliflower, carrot, french beans, aubergine, potato, sweet potato, green peas - use atleast 3 or 4 vegetables ), 1/2 of a small onion, whole spices ( 1 bay leaf, 1/2 inch cinnamon, 3 cloves ), 2/3 tsp cumin seeds, 2 pinches garam masala, 2 pinches asafoetida, 1 green chilli, 1 red chilli, 1/4 tsp turmeric, salt to  taste, 2 tsp ghee, 3 1/2 cups of hot water.

For final tempering - 1 tsp ghee/oil, 1 sprig curry leaves, a pinch of asafoetida, a pinch of carom seeds, 1/2 tsp cumin seeds.

Preparation - Wash and soak the rice and moong dal. Was the vegetables and keep aside.

Cooking - Heat the ghee in a pressure cooker. Add the broken chillis along with cumin seeds and asfoetida. Follow with the whole spices and fry for 10 seconds.

Add the chopped onion and vegetables. Saute for 2-3 minutes. Add turmeric and garam masala.

Add the soaked rice and moong dal (discard the water used for soaking). Mix everything well and fry for 3 minutes.

Add the hot water and close the lid. Cook for 3-4 whistles. (Again this depends on the pressure cooker and the consistency you require. For example, if you are making it for toddlers you need to cook for longer duration and so on.)

Allow steam to escape before opening lid.

Heat the oil in a small pan for the final tempering. Add cumin seeds, carom seeds, asafoetida and finally the curry leaves. Once the leaves are wilted, pour this tempering over the khichidi. Mix well.

Serve hot with raita and papad/pickle.








3 comments:

  1. healthy, delicious and an all time comfort food.

    ReplyDelete
  2. looks very healthy b delicious meal...

    ReplyDelete

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