Khichdi is a common and easy-to-prepare Indian meal. It is purely vegetarian dish and easily digestible. For this reason, when someone is ill or recovering from illness or small babies are served khichdi. Khichdi is also offered in holy occasion as ‘bhog’ or ‘prasad’.
Today FarmToRasoi explores a recipe of ‘khichdi’ with a difference
In a pan, roast moong dal slowly. Keep on stirring till some of the lentils turn light golden. Keep aside to cool.
When the moong dal cools, wash them in water.
Now drain the rice and keep aside.
Heat oil in a pressure cooker
Add pas phoron and dry chilies, and temper till the chilies burn a little black.
Add 3-5 cups of water (based on if you want khichdi to be thick or gravy)
Add turmeric powder, salt and the green chilies.
Allow the gravy to boil.
Now, add moong dal and let it boil for sometime.
Add rice and ginger paste, and mix them well. Wait till the gravy boils.
Now, cover the lid and pressure cook for 2 whistles.
Once pressure settles down, open lid of the cooker. Your khichdi is ready.
You can serve khichdi with yogurt or mix vegetable subzi.Enjoy and Bon Appétit!!For the uninitiated:Joha (Assamese: জহা চাউল zoha saul) is a variety of rice grown in India, notable for its aroma, delicate and excellent taste. Assam is the largest cultivator of this rice. It is primarily grown through paddy field farming.Gobindo bhog (Bengali: গোবিন্দভোগ) is a rice cultivated mainly in West Bengal, India. It is a short grain, white, aromatic, sticky rice having a sweet buttery flavor.