Question

how to make kichdi and help my mother and good for health with make passage​

Answer 1

Explanation:

Preparation - khichdi recipe

1. We usually dry roast dal on a low to medium flame until lightly golden. Cool and store it in a jar. When ever needed rinse the dal and use. This helps to make the khichdi more aromatic. This is an optional step which you can follow if you have enough time.

2. Rinse ½ cup rice and ½ cup moong dal in a pot either separately or together. Soak them until the onions and tomatoes are chopped. Chop onion, tomato, green chili and grate ginger. You can also add more veggies like carrot, potatoes, peas & beans. Set these aside.

3. Heat a cooker or pot with 1 to 2 tablespoons ghee. If you are a vegan, then substitute ghee with oil.

4. When the ghee melts, add 12 to % teaspoon cumin seeds (jeera) and 1 bay leaf (optional). Saute on a low heat until aromatic. Then add 1 pinch of hing.

5. Next add ½ to % teaspoon ginger and saute for a minute.

6. Add 1 small chopped onion and 1 green chili (optional). Saute well until the onions become golden. Skip chili if making for kids.

7. Then add 1 small chopped tomato, 1/4 teaspoon turmeric and 1 teaspoon salt. You can also add 4 teaspoon red chilli powder.

8. Saute until tomatoes turn mushy. You can also use carrots and french beans and saute them for 2 to 3 mins. I did not have any veggies so I have not added.

How to make khichdi

9. Drain the daal completely and add it here. Fry for 3 to 4 mins. Skip frying if you are using roasted dal.

10. Then add the drained rice.

11. Pour 3 to 4 cups water. For porridge like consistency, add 4 cups. Mix well and taste the water. It has to be slightly salty. If needed add more.

12. Pressure cooker: On a medium flame I pressure cooked for 4 whistles to get a soup consistency. To get grainy consistency, 2 whistles would be enough.

Regular pot: If cooking in a regular pot, cook on a low to medium heat until rice and dal are soft cooked. You will need to add more hot water as needed.

13. When the pressure releases naturally, stir well. Taste test and add more salt if you needed. If you like more soupy consistency, boil half cup water in a separate pot and pour it here. Mix it well.

Transfer to a serving bowl and add a tsp of ghee. Serve khichdi with pickle & papad.

(Most times I make khichdi with minimum spices i.e cumin or jeera alone. However you can also use bay leaf, cinnamon, cloves & cardamoms)