Things to know about Khichdi Recipe
The Indian Traditional Polenta or Khichdi is a very easy-to-make dish comprising of rice and lentils. The dish is popular in North India and is seldom consumed in South India.
The word “Khichdi” is derived from the Sanskrit word “khicha”, a dish of rice and legumes. The mention of the dish is made in many old scripts written by travelers like Ibn Battuta and Seleucus. The dish was also popular during the Mughal rule.
A popular variant of the dish is consumed in Maharashtra in which prawns are added. In Haryana, the dish is popular in villages. Apart from India, Khichdi is prepared in Pakistan along with fried onions.
Since it is an easy dish to make, Khichdi became a staple food in North India. The dish is healthy to eat and is consumed by elderly people as well.
Savory Indian Traditional Polenta from Haryana. Authentic Recipe of Khichdi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- ½ cup Rice
- ½ cup Mung Bean – Green Gram – Maash – Moong Monggo – Munggo
- 4 cups Water
- ¼ tsp Turmeric Powder – Curcuma Powder
- 1 tsp Salt
- ⅛ tsp Asafoetida
- 1 tsp Clarified Butter
- 1 tsp Oil
- ½ tsp Cumin Seeds
- ½ tsp Mustard Seed
- 1 tsp Fresh Ginger Root Finely Chopped
- 1 pc Green Chili Finely Chopped
- 1 pc Tomato Finely Chopped
- ¼ cup Garden Peas – Sweet Peas – English Peas – Green Peas
- 1 tbsp Salt
- In a bowl, combine the rice and mung bean.
- Soak it in water for 20 minutes and set aside.
- Add the rice and mung beans to a pressure cooker and add water.
- Now, add salt, turmeric powder, and asafoetida and cook in the pressure cooker on high heat for 5 whistles.
- Remove the cooker from the heat.
- In a pan over medium heat, add oil and clarified butter.
- Once hot, add cumin seeds and mustard seeds.
- Now, add chopped ginger and green chili and sauté for 30 seconds till the ginger turns golden brown.
- Add tomatoes and green peas and cook for 2minutes.
- Add the cooked rice and beans to the pan.
- Mix well and add salt.
- Remove the pan and serve.
- You can also add veggies like carrots, onion, and spinach.
- Use only 2 cups of water for consistency.
- Skip the clarified butter and use oil instead, if you want to make the dish vegan.
You can skip the spices if you want to make the Khichdi for children or babies. You can also dry roast the mung beans. If the Khichdi is too thick, add hot water and sauté for 2 minutes.
— Specific Atributes of This Recipe:
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