Festivities and food go hand in hand. Indians feast on ghee and sugar laden sweets, fried snacks, rich gravies and what not during the five days of Diwali. It’s all delicious and has to be eaten…. Diwali comes only ones in a year. … then Why not !!??
But many a times our stomach takes a hit, after such a wonderful gastronomical ride. One can’t stop eating ….. though it sounds like a good option. But then what should be done !!! In comes ” Khichdi “. Yes … Khichdi …. and don’t make a sad face.
Khichdi is a dish people usually dislike due to its bland taste. It is considered to be the food for patients, seniors and infants. But believe me when I say this ” Khichdi can be tasty as well “. You read it right… Khichdi need not be sad always. I believe it’s a protean dish. It can be made in so many ways ; with different types of lentils , pulses , legumes , with greens , with vegetables ,etc … the list endless. In my house , we make atleast 12 variations of Khichdi we all devour with pleasure.
Fussy eaters can be cheated with this preparation. Add all the kind of vegetables in it and pressure cook . Quick and Easy and nutritious as the same time.
Today we make restaurant istyle Dal Khichdi. There are very little skills needed to make this dish. Hope you all enjoy it ..
Drop a word … We would love to hear how it went for you…
To Pressure Cook:
1 cup Basmati Rice
3/4 Cup Arhal/ Toor Dal
1/2 Tbsp Kashmiri Chilli Powder
1/2 TSP Turmeric Powder / Haldi
Pinch of salt
Water enough to pressure cook everything
2 Medium sized Onions thinly chopped lengthwise
2 Tomatoes finely chopped
2 TSP crushed Ginger
2 TSP crushed Garlic
4 sprigs of Curry leaves
2 TSP Cumin seeds / Jeera
1/2 TSP Hing / Asafoetida
1/2 TSP Haldi / Tumeric Powder
1 Tbsp Kashmiri Chilli Powder
1 Tbsp Coriander Powder / Dhania Powder
2 Tbsp Ghee / Clarified Butter
1/2 cup of water
1. Wash and drain rice and lentils. Mix all the ingredients in the pressure cook list. Three whistles should be enough.
2. While the pressure cooker is doing its job. Let’s get on to our masala. Heat a ladai with ghee and add hing and Jeera. In about half a minute add the onions. We don’t have to brown them. But a slight colour will be required for flavour. Add crushed ginger garlic and saute for about a minute.
4. Open the cooker. Add the masala we prepared. Gentle mix. Adjust the salt as per your taste. Add curry leaves. Serve hot with curd , papad and achar .