how to prepare kichidi with ingredients
Answers
Answer:
Tips to make khichdi recipe
1.Most times I make khichdi with minimum spices i.e cumin or jeera alone. However you can also use bay leaf, cinnamon, cloves & cardamoms during winters or monsoon.
2. I usually make this with just a small onion, tomatoes & carrots as preparing other veggies takes some time. However you can also add your favorite veggies like peas, beans & potatoes. It is all about the flavor of veggies you like.
3.If you are making khichdi for a baby then skip using all the spices & salt. Optionally you can add veggies which you have already introduced & suggested by your pediatrician.
4.If you are making khichdi for a person recovering from illness, then skip spices & add a wide variety of veggies which are suggested by your doctor.
5.I have used hand pound rice as this is what we are currently eating. Sometimes I also make khichdi with whole grains like brown rice, dalia, steel cut oats or millets. You may like to check them here
Other khichdi recipes I make
OATS KHICHADI
DALIA KHICHADI
SABUDANA KHICHADI
MILLET KHICHADI.
6. We usually dry roast moong dal until aromatic and store it in a jar. Use it whenever needed to make the dish. This adds a lot of aroma. However I have shown a cut short method below.
This simple khichdi is super quick to make so I make it often for my lunch or dinner and serve it with LASSI and pickle.
Answer:
Ingredients
1/2 cup Small grain Rice
1/4 cup Arhar Dal Toor dal/ Split Pigeon Peas
1/4 cup Dhuli Moong Dal skinless Petite Yellow Lentils
2 tablespoons Ghee
1 teaspoon Cumin Seeds
6-8 Whole Peppercorns
2 Bayleaves
4-5 Cloves
2 Cardamoms whole
1 teaspoon Ginger grated
1 Green Chilli / Serrano Chilli split lengthwise
6-8 Cauliflower Florets
1 Potato quartered
1 Carrot peeled and cut into 1 inch pieces (large )
8-10 French Beans cut into 1 inch pieces
1/2 cup Green Peas frozen or fresh
1 teaspoon Turmeric
1/2 teaspoon Red Chilli Powder / Paprika Powder
1.5 teaspoons Salt
5 cups Water
Instructions
Traditional Pressure Cooker:
Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.
Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt
Hope this helps you
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