Khichdi

Today's post is gonna be a Monsoon Special and my first recipe on the blog for the very popular and humble dish called 'Khichuri'. Yes, that's how we Bengalis pronounce 'Khichdi' as 'Khichuri'. This popular dish does not need to be mentioned anything new, as it is the universal dish in India, prepared in each and every corner of the country. Also, I could recall that 'Khichdi' was announced as the #NationalDish last year in November (2017).

Not considering to the fact that Khichdi is a national dish, but it is one such dish that's been a craving factor at my home when it rains heavily. And ever since the monsoon season began I was super anxiously craving for khichuri, then seeing it rain for the past few days continuously and also as today it has been bursting out the dark clouds whole day, I could decide yes today is the day to prepare #kichudi

Khichuri is indeed a bachelor's best recipe option and the most sorted out dish, as on normal days or on a heavy office hour days, people just think of this mighty dish so that they can cook all at one go as a one-pot meal and have it immediately to rush for their work. Khichdi is one of the most commonly consumed food in every household. It can be relished by both the rich and the poor appetites.

Khichuri is very famous in the Bengal cuisine as one of the easiest traditional food used as 'Bhog' (offering made to God) and also when someone falls sick at home khichdi is the dish given for their tasteless tongue to gulp in minutes and fill their tummy without much spice or oil. My today's recipe is a little different when compared to the traditional recipe because I haven't used too many spices or oil keeping in my mind the health factors of the family.

Scroll down and find the recipe with pictures and instructions.

Tips: Fry and saute the veggies and other ingredients before bringing them into one pot to enhance the taste of the dish.

[Veg]

Prep Time: 5 minutes

Cooking Time: 30 minutes

Total Time: 35 minutes

Course: Main

Cuisine: Indian/ Bengali

Serves: 4

Measuring Items: 1 cup = 150 grams; Teaspoon

Ingredients:

1. Rice- 4 cups
2. Masoor dal (Pink lentils)- 2 cups
3. Potato- 4 large sized
4. Cauliflower- 1 whole
5. Tomato- 6
6. Raw chilies- 8
7. Onions- 2 large sized
8. Ginger- garlic paste - 2 tsp

Spices:

1. Turmeric powder- 2 Tsp
2. Red Mirchi powder- 3 Tsp
3. Cumin seeds (jeera)- 1 tsp
4. Salt- as per taste
5. Mustard oil- 1 cup
6. Ghee (Clarified butter)- 2 Tsp

Method:

How to prepare ‘Khichdi’ with step by step pictures and instructions-

1. Wash and soak the pulses for at least half an hour.
2. Chop the required veggies as shown in the picture.
   
3. Heat a large kadhai with a cup of oil, fry the chopped potatoes, then fry the cauliflower florets and keep aside.
   
4. In the same kadhai, now fry the pulses with 1 tsp turmeric powder and salt. Keep aside.
   
5. Now pour a little more oil in the kadhai if required, add jeera, sliced onions, slitted chilies and ginger-garlic paste, fry for 2 minutes then add the tomatoes, salt, turmeric and Mirchi powder. Mix well and cook till oil leaves by the sides in the kadhai.
   
6. Take a huge cooking vessel to assemble all the prepared mixtures and fries. First boil water, pour pulses. Cook until rice and masoor dal gets cooked properly.
   
7. Now add the fried potatoes, cauliflower and onion mixture. Mix everything properly and cook for another 10 minutes.
   
8. Finally, add 2 tsp ghee, mix well and serve hot.

The very famous healthy and tasty Khichdi is ready to be served within an hour. Combine having hot Khichdi with Pakoras (batter fries) and Papad. It also goes well with pickle or it can also be relished simply hot steamed with a generous amount of ghee or butter. Prepare this simple and easy Khichdi and enjoy the monsoon season. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.