Monday, July 29, 2013
Vegetable Khichdi with Tomatochi Koshimbeer
Khichadi is one of the most ubiquitous comfort foods, that is prepared in Indian kitchens and though the recipe asks for basic daal and rice with some spices here and there, the exact recipe differs even within my own family. Today, I am sharing my aunt's version of khichdi.
Rice, Daal and vegetables
1 cup Basmati rice, rinsed
1/2 cup yellow moong daal, rinsed
1/2 cup green moong daal, rinsed
2 smallish potatoes, peeled & diced
A handful of green peas, fresh or frozen
Salt to taste
1/2 tsp mild chili powder
1 tbsp goda masala - preferably homemade or good quality
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 spring curry leaves, torn
1 medium onion, finely chopped - approx. 1/2 cup
1 tbsp clarified butter/toop/ghee
1/4 cup freshly scraped coconut
2 tbsp minced cilantro
1. Rinse rice and two types of daals. Soak in water for about 1/2 hour.
2. Heat oil in a heavy bottomed saucepan.
3. Add all the ingredients till curry leaves. Saute for 1 minute. As they sizzle, add onion. Saute till onion is translucent.
4. Add goda masala and saute for another minute.
5. Add potatoes. Saute for about 2 minutes.
6. Drain daal and rice completely. Add to the above mixture. Saute for 2 minutes.
7. Add 4 1/2 - 5 cups warm water, salt to taste, chili powder and green peas.
8. Bring water to boil. Switch gas to medium. Cover and let it cook for about 15 minutes, carefully checking once in a while, making sure that it is not sticking to the bottom of the pan.
9. Switch the gas to the lowest and let it cook for another 10-15 minutes.
10. Check for doneness. Once cooked, drizzle ghee/toop/clarified butter around the khichdi.
11. Switch off the gas. Keep covered for at least 10 - 12 minutes.
12. Garnish with coconut and cilantro. Serve hot along with the suggested accompaniments.
1. If you prefer your khichdi to have softer, soupy consistency, increase the amount of water. On the other hand, if you prefer each grain to be separate, then use 4 1/4 cups water.
2. Please note that, we do not use whole moong for this recipe but unpeeled/unhusked green moong daal is used.