by Amrutam India
The name khichdi is popularly synonymous with ‘comfort food’ or ‘soul food’ across all seasons, festivals, or just regular cravings. Khichdi is one of the most simple and sorted dishes prepared by pressure cooking rice and choice of lentils as per personal preference. It is a treat for the taste buds as well as the digestive system as it is the easiest to digest.
This evergreen dish is relished by all ages and also suitable for consumption by the Jain community during Paryushan, as it has only two main ingredients and complies with their food restrictions.
Every home has its own version of this traditional dish. When accompanied by Amrutam pure desi a2 cow ghee, the taste and flavor of the dish are transcendent. However, here is a delicious recipe with rice and moong dal that everyone would love.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2 servings
⅔ cup Rice (short-grained)
⅓ cup Moong Dal (split green gram with skin)
3½ to 4 cups Water (as per desired consistency)
1/8 tsp Turmeric Powder
1/4 tsp Cumin Powder
2 tbsp Amrutam Ghee
1/8 tsp Hing (Asafoetida)
Salt to taste
Take the rice and moong dal in a bowl. Wash them in water for 3-4 times, drain well, and keep aside.
Add 1 tbsp Amrutam ghee to the pressure cooker (3-5 liter capacity). Heat it up and add hing and cumin.
Next, add turmeric powder followed by the drained rice and dal.
Add the required quantity of water and salt to taste and close the cooker.
Cook for 4 whistles (the first whistle on high flame and the remaining 3 whistles on medium flame) or for 8-10 minutes on low fire once the pressure has built in the cooker.
Later, let the steam pressure simmer down, open the cooker, and serve the khichdi with Amrutam pure A2 cow ghee for the best taste.
Add extra water if you’re preparing khichdi for babies so that it is extra soft.
Chopped vegetables can also be added.
Add one or two green chilies, chopped, if you wish to add a little spiciness to the dish.
Garnish with coriander leaves or tadka of red chilies, mustard seeds, and curry leaves.
Additionally, add garam masalas like cinnamon sticks, clove, bay leaf, cardamom, peppercorns, and star anise for added flavor.