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Khichdi: Soul food from Indian kitchen.

by Oneza Tabish

ROYAL KHICHDI

A regal mix of vegetables, rice and lentils work wonders as a one-pot meal for those lazy days. Ingredients * 1 cup rice * 3/4 cup toor dal * 1 tbsp ghee * Water 3 cups * Salt to taste For tempering * 2 tbsp ghee * pinch of cumin seeds * 1 bay leaf * 2 small cardamom pods * 1/2 tsp garam masala * 1/2 tsp turmeric powder * 1/2 tsp red chilli powder * 1 tsp coriander powder * 1 medium, chopped onion * 1/2 inch, ginger, chopped finely * 2 pods of garlic, finely minced * 1 large tomato, chopped finely * 2 green chillies, chopped finely * 1 cup mix vegetables of cauliflower, French beans and carrots Preparation * Wash rice and toor dal. Soak them for 15-20 minutes in sufficient water. * Heat 1 tablespoon of ghee in a pressure cooker. * Add mixture of dal and rice, salt and water. * Close the lid of the pressure cooker and let it cook on medium heat. * After 2 whistles switch off the gas. * The plain khichdi is done. Next step is the tempering. * Heat ghee in another pan. Add cumin seeds, bay leaves and cardamom pods. * Add chopped onion and saute till it turns translucent. * Add ginger and garlic and saute for about 1 minute. * Add green chillies, all the vegetables and chopped tomatoes. Cook them on low heat till the vegetables get cooked and the tomatoes soften. * When the vegetables get cooked, season with turmeric powder, red chilli powder, coriander powder, garam masala and salt. Saute for almost 2 minutes. * Add cooked khichdi to the tempering and mix well to combine. * Let it simmer for 5 minutes on low to medium heat . * Serve hot topped with ghee or butter. MOONG DAL KHICHDI This is dal and rice cooked together in a simple way, with hints of pepper and the goodness of turmeric and ghee. Ingredients * 1 cup yellow moong dal (split yellow gram) * 1 cup rice * 1/2 tsp turmeric powder * 8 black peppercorns * 2 cloves * Salt to taste * 2 1/2 tbsp ghee Preparation * Wash and soak dal and rice together in enough water for at least 30 minutes. * Drain and keep aside. Combine dal and rice with turmeric powder, peppercorns, cloves, salt and 4 cups of water in a pressure cooker and pressure cook for 10 minutes or 3 whistles. * Allow the steam to escape before opening the lid. * Just before serving, add ghee and mix well. URAD DAL KHICHDI A unique mix of rice and split black gram hailing from the North of India. Ingredients * 1 cup rice * 1/2 cup urad dal with skin * 5tbsp ghee * 1/2 tsp cumin seeds * 1/2 tsp turmeric powder * 1/4 tsp red chilli powder * Pinch of asafoetida * 1/2 tsp garam masala * 2 finely chopped onion * half an inch piece, grated ginger * 1 finely minced garlic * Water 3 cups * Salt to taste Preparation * Wash dal and rice together and soak for about half an hour. * Heat ghee in a pressure cooker. * Add asafoetida and cumin seeds, once they crackle add onions and saute till pink. Add ginger and garlic and saute till the rawness goes. * Season with dry spices of turmeric, chilli powder and garam masala. * Mix well and add rice and urad dal with water and stir well. * Pressure cook for 3 whistles or open cook for 45 minutes and serve hot. OATS AND SPINACH KHICHDI This is a healthy mix of oats and lentils with the goodness of spinach. Ingredients * 1/2 cup moong dal * 1 cup instant oats * 1 tsp cumins seeds * 1 inch ginger, chopped * 1 green chilli, chopped * 1 small onion, finely chopped * 1/2 cup, finely chopped spinach * 4 cups water * 1/2 tsp turmeric * Pinch of asafoetida * 1 tsp ghee * Salt to taste Preparation * Wash and soak moong dal in water for 5 minutes. Drain the water. * Heat the ghee in a pressure cooker, add cumin seeds and asafoetida. * Once they splutter, add the ginger and saute for about a minute. * Add chopped onions, green chilli and saute till the onions turn pink. * Now add spinach and saute for about 2 minutes. * Now add the moong dal with oats and saute for 2 minutes. * Season with turmeric and salt and stir well. * Pour 4 cups of water and give it a stir. * Pressure cook for 2 whistles. Serve hot. Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman's popular Facebook group 'What's Cooking Oman.'

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Publication:Times of Oman (Muscat, Oman)
Article Type:Recipe
Date:Mar 2, 2019
Words:758
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