Khichdi is a traditional Indian dish cooked in almost all states of India with variety in seasoning, vegetables and lentils along with rice. For Indians, a simple pot of Khichdi may be a comfort food. For others, it is a mourning food and for others, it is a soft food to be consumed during illness. Khichdi as a meal has different values for the various people of India. In some states like Bengal, Khichdi is an offering food for the deities. Though Khichdi is prepared with Lentil and Rice However, Bengali Khichdi is not synonymous to North Indian Khichdi! Khichdi is considered as a comfort food in North India while Bongs prefer to have Khichdi during monsoon and winter and it is considered as a heavy food.
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Ghee |
2 table spoon |
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Cloves |
3 |
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Cinnamon |
3 |
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Cardamom |
3 |
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Bay Leaf |
2 |
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Cumin |
1 tea spoon |
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Garlic |
4 cloves |
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Ginger |
1 tablespoon |
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Onions |
1 |
Chopped |
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Green Chili |
3 |
Chopped |
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Tomatoes |
1 |
Chopped |
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Turmeric Powder |
½ tea spoon |
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Red Chilli Powder |
½ tea spoon |
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Salt |
1 tea spoon |
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Sugar |
1 tea spoon |
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Red lentils |
musoor malka dal |
1 cup |
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Rice |
1 cup |
Wash and soak for 60 minutes |
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Potatoes |
1 big |
Boiled and peeled |
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Water |
4 cups |
- In a pressure cooker heat one tablespoon ghee.
- Add the Cloves, Cinnamon, Cardamom, Bay Leaf, Cumin, Ginger and Garlic
- Temper for around 15 seconds.
- Add the onions and green chilli and sauté for around 2 minutes
- Add the tomatos, Turmeric Powder, Red Chilli Powder, Salt, Sugar
- Mix well and stor fry till the tomatoes start releasing water. For around 3 to 4 minutes.
- Add the Dal, rice and stir well.
- Add 4 cups of water.
- Close the pressure cook lid and give 4 whistles.
Add one table spoon of ghee and serve hot.