Khichdi is one of the soul foods of our ancestors. It is one of the easiest food to make and one of the most delicious. Any time I make this, my husband and my son gobble it up. Best eaten warm, this is one of the foods that brings comfort to the heart and mind. I make my khichdi with split green gram which is healthier than the washed moong dal. More roughage and fibre than the yellow moong dal. I hope you enjoy this recipe in good health.
The trick to making a good Khichdi is to use good amount of ghee (or butter) and the trick to serving it is hot and with something spicy (like a gravy or simple pickle).
Split green gram dal – 1 cup
Rice – 1 cup
Frozen peas – 1 cup
Potatoes – 3 or 4 medium size (cut into small cubes)
Ghee – 2 tablespoons
Ghee – 1 tablespoon
Jeera or cumin seed – 2 tsps
Ginger – 1 inch (cut into small pieces)
Green chillies – 2 nos (chop into small pieces)
Curry leaves – 1 sprig
Wash the dal and the rick together in water and soak for 1 hour in warm water. In the meantime chop up the potatoes and soak the peas in warm water. Drain the water from the rice/dal mixture. Add the mixture to the pressure cooker and add 6 cups of water. If you like it loose, you ca add upto 8 cups of water. Add the peas and potatoes to the pressure cooker as well. Add salt to water and let the pressure cooker cook for around 6 whistles.
For the tempering, add the 1 tablespoon of ghee in a small wok and heat it up. Add the cumin seeds, ginger and green chillies and temper till aroma. Add the curry leaves at the end. Once the pressure is out, add the tempering to the chichi along with rest of the ghee. That is it…serve with lemon pickle and chips. Delicious yummy comfort food.