Khichdi.
A simple, comfort food made with rice and split green moong lentil, tempered in ghee(clarified butter). There are many ways in which khichdi is cooked, some include a spicy, tangy version, a simple no spice version to name a few.
In India, khichdi is served to toddlers as a filling, nutritional yet easily digestible form of food.
Similarly it is also an essential part of diet for those recuperating from any illness ranging from a simple cold or G.I. Infections, new mommies.
The most simple, easy to cook yet the most comforting food.
Khichdi
Ingredients:
- 1-cup rice( non basmati, I used ambemohar, a variety popular in the state of Maharashtra)
- 1/2-cup split green moong dal.
- 3-4, cloves.
- 1/8 tsp hing /asafoetida.
- 1/2 tsp turmeric.
- 2-tbsp ghee/clarified butter.
- Salt- as per taste.
- 3-cups water.
Directions:
- Heat ghee in a pressure cooker, once heated add cloves and hing, then add turmeric.
- Add the soaked mixture off rice and dal, add water and salt as per taste.
- Pressure cook on high till one whistle.
- Lower the flame and cook till 2 more whistles.
- Let it sit for 10 mins or till stem is released.
- Then add some warm water to soften the khichdi and simmer for 5 minutes, stirring occasionally.
- Serve hot with ghee.
- Can also be served with curd, pickles, papad.