Friday, January 11, 2008
Gujarati Meal : Part 3 - Khichdi
This the last one in this meal series. I did mention in my previous post that Khichdi was coming along next. Khichdi Kadhi is the ultimate combination. It is so comforting. Khichdi is a combination of rice and lentils usually moong dal. It has various names all over India but in the South it is called Pongal. Khichdi is a bland dish which is served to convalescents as it is considered easy on the stomach. It is also served to babies as their first meal.
This particular recipe of Khichdi is made with both whole moong dal and skinned dal.
It was fabulous and tasted really good and the combination with Kadhi and Sambhaaryu Shaak was out of this world. ( You can see I have a real weakness for Gujju food)
I got the recipe for this Khichdi from Monsoon Spice who has an awesome blog going.
1 1/2 cups Rice
1/2 cup Whole Moong Dal/Green Gram
1/4 cup Split Moong Dal
1 large Onion, sliced
2-3 Green Chillies, split
1 inch Ginger, crushed and finely chopped
1/4 tsp Turmeric Powder
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
Few Curry Leaves
3 Cardamoms, crushed
1/2 tsp Black Pepper Powder (Optional)
2 tbsp Oil/Ghee
3 tbsp Coriander Leaves, chopped finely
Salt to taste
Soak the whole green moong dal for a few hours till fully soaked
Wash rice and skinned moong dal for a few minutes.
Chop onions and coriander leaves and ginger finely.
Slit green chillies in center.
Lightly crush the cardamom and clove in pestle and mortar.
Heat oil/ghee in pressure cooker.
Add mustard, jeera and curry leaves and sauté.When mustard starts to pop, usually with in 30-40 seconds, add finely chopped onion, ginger and green chilli and sauté it for 1 to 1½ minutes.
Now add the crushed spices and sauté it for another minute or so till onions turn translucent.
Drain water from rice and dal and add to sautéed onion and spices.To this add turmeric powder, salt to taste and about 6 to 6 ½ cups of water and mix well(add more water if you like it more mushy and soft).Close the pressure cooker lid and put its weight on and reduce the gas flame to medium. (Alternatively, you can fry the whole thing in a kadai and then transfer to a rice cooker to cook)
Open pressure cooker lid when it is done and add fresh coriander leaves. Serve hot with Raita or with Kadhi.