Directions
Ingredients
- Rice – 1 cup
- Toor dal – ½ cup
- Moong dhuli dal – ¼ cup
- Masoor dal – ¼ cup
- Turmeric – ½ tsp
- Salt – to taste
- Water – 7cups
For Tempering
- Ghee – 2 tbsp
- Dry Red Chilli – 2 nos
- Heeng – ¼ tsp
- Mustard seeds – 2 tsp
- Cumin – 2tsp
- Curry leaves – a sprig
- Ginger chopped – 2tsp
- Garlic chopped – 1 tbsp
- Onion chopped – ⅓ cup
- Green chilli chopped – 1no
- Turmeric – ½ tsp
- Chilli powder – ¾ tsp
- Tomato chopped – ½ cup
- Salt
- Water – as required
- Kasoori methi powder – a pinch
- Lemon – ½ no
- Coriander chopped – handful
For 2nd tempering
- Ghee – 1 tbsp
- Red chilli powder – ½ tsp
- Fried onions – handful for garnish
- Coriander – for garnish
Extra Shots – Khichdi Paratha using leftover khitchadi.
- Atta – 2cups
- Salt – a pinch
- Khichri – 1cup
- Ghee – as required
Steps
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1
Done
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To begin, wash and soak all the dals and rice in water for about 30 min. Once soaked well, drain all the dals and the rice and place in a pressure cooker along with water, turmeric and salt. Pressure cook for 1 whistle over medium flame and then lower the flame and cook for another 15 min. Once the rice and dals are cooked to a mash, remove from the heat and reserve. |
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2
Done
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For TemperingHeat ghee in a pan over medium heat. Add in the dry red chillies, heeng, mustard seeds and cumin. Stir fry until the masalas begin to splutter. Next, add in the curry leaves, chopped ginger and garlic and fry until the garlic begins to become brown. Next, add in chopped green chilli and onions. Cook till the onions are caramelized are completely brown. |
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3
Done
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Now, add in the turmeric and chilli powder and give a nice stir. Then, add in the tomatoes and salt and stir to stop the masalas from burning. Cook the tomatoes on high flame for about 5 minutes. Now, pour the khichdi into this pan and mix well. Add in water, as required, to set the consistency. Give a boil and simmer until the consistency is just right, before finishing with the final tempering. At the end add a little lemon juice and kasoori methi powder along with a handful of chopped coriander and mix. Transfer to the serving container |
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4
Done
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For Second TemperingHeat the ghee in a pan, and add in the red chilli powder. As soon as the chilli powder begins to cook, take it off the heat and transfer to another container. Pour this chilli ghee over the khichdi and top it up with fried onions and a little coriander before serving. |
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5
Done
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Tips and Tricks while cooking KhitcdiMake sure that you wash the rice and dal well and change the water before soaking. Finish the khichdi with a little juice of lemon to give a balance to the khichdi. You can use any choice of dal and even replace the rice with another grain, as long as you can overcook everything into a mushy consistency. |
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6
Done
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Extra shots - Khitchadi Paratha using Leftover KhitchdiTake the atta in a mixing bowl, sprinkle in the salt and pour in the leftover khichri. Knead the dough well, add in water, if required. Knead to a semi soft dough. Once ready, cut the dough into pedas of your choice. Take one peda and roll into a flat circle like a parantha. Spread ghee over the top surface and make a radial incision. Take the edge of the cut and begin rolling like a cone. press the cone flat with the pointy side down again into a coin shaped peda. Roll back into a circle and cook on a hot tawa like a parantha. Serve hot. |
