Another Khichdi

khichdi which literally translates to “mixture”, is a hotch potch of rice and lentils cooked together in spices. Each home has its own variation to khichdi, right from the variety of dals, combination of vegetables and spices used, as well as the texture of the lentil rice combination.

Ingredients:
1 1/2 cups old basmati rice
1/2 cup split yellow moong dal (pesara pappu)
2 tbsps oil or ghee
1/2 tsp cumin seeds
4-5 cloves garlic
2-3 bay leaves
1 large onion finely chopped
1 tsp grated ginger (optional)
1/4 tsp turmeric pwd
1/2 cup carrots ,chopped into small cubes
1/2 cup potatoes,chopped into small cubes
1 large tomato finely chopped
1/2 tsp garam masala pwd
1/4 tsp whole black pepper
1/2 tsp coriander pwd
salt to taste
5 cups of water

Directions:
Wash the rice and dal and soak them
together in water for 15-20 minutes.
Meanwhile in a heavy bottomed pot,
heat oil or ghee. Add the cumin seeds,
let them splutter and turn slightly brown.
Add the cloves and bay leaves and let them pop.
Be careful not the burn the spices.
It takes a few seconds for the spices to pop.
Add the onions and ginger and saute them,
once they begin to turn brown,
add turmeric pwd and combine.
Now add the mixed vegetables and cook
them covered for 4-5 minutes on low heat.
Add the tomatoes and cook them
until they form a gooey paste.
Dont burn it.
Drain the water from the rice and dal mixture
and add to the onion-tomato mixture.
Combine and add the pepper, coriander,
garam masala and salt.
Mix well till the spice powders
are blended well with
the rest of the other ingredients.
Add 5 cups of water to the above mixture,
bring to a boil, cover and cook
on low heat till both
the dal and rice are cooked.
This could take approx 20-25 minutes.
Serve it as a meal by itself
or with a pickle of your choice,
yogurt and appadam (papad