Khichdi is a staple in the diets of many Indians. It has different variations depending from state to state, but its rice and lentil base remains constant. It is a comfort meal, requiring minimal effort and ingredients, and yet providing so much nutrition! It is also served as a food offering to various deities during various festivals in multiple regions.
Ingredients
1 cup rice
½ cup split green gram
2 Tbsp ghee (oil)
1 tsp cumin seeds
A pinch of Asafoetida
1 Tbsp coriander, powdered
2 tsp salt
Directions:
Wash the rice and the gram, and soak them together in water for at half an hour, at least. Drain and keep aside.
Heat the ghee in a saucepan and add the cumin and asafoetida
When the seeds splutter, add the rice and dal mixture, and sauté over high heat. Mix well till the excess water dries up.
Add the coriander powder and the salt and mix well too. Add 2 1/4 cups water, and bring to a boil, covered.
Lower the heat and simmer for 10 minutes. The khichdi should be cooked and ready to serve!
Serves: 4
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