Vaghareli Khichdi (Spicy Khichdi with vegetables)

॥ आहार तत् त्वं असि ॥

I revere Khichdi. Satvik, Simple, healthy and comforting. This dish with a rustic name has been nourishing the Indian subcontinent for hundreds of years.  In its most basic form it’s just plain rice, moong dal and some salt. If you add vegetables and spices (Vaghareli Khichdi), it can become a delicacy like the Spanish Paella. I cook both types of khichdis regularly at my home although adding vegetables makes it a quick one-dish meal.

khichdi-kadhi2

1/2 cup moong dal
1/2 cup rice jasmine or basmati
1/2 cup green beans chopped into 1 inch pieces
1/2 cup green peas
1 small potato cut into cubes
1/2 cup carrots chopped
2 tea spoons butter/ghee
1 tea spoon salt

If you like onions, 1 medium size onion, chopped.  It adds a very good taste to the Khichdi.

For Masala:
2 small green chilies
1/2 tea spoon ginger paste
1 small bunch chopped cilantro
A few curry leaves
2 inch cinnamon piece broken into smaller bits
4 cloves
1/2 tea spoon cumin seeds/jeera
1/4 tea spoon turmeric

1. Wash rice and moong dal in running water. Soak in 2 cups of water and keep aside.
2. In a big pan, heat butter /ghee. When it is hot,  add all the masalas and stir-fry for about a minute.
3. Add  rice and mung dal along with the water. Stir in vegetables and salt.
4. Increase the heat to medium high. Let the khichdi boil for 3 minutes.
5. Reduce the heat to low, cover the pan and cook for 8-10 minutes until khichdi is cooked. Khichdi is done when all the water is absorbed.
Enjoy Khichdi by itself or with Kadhi (recipe coming up soon)

For Plain Khichdi (No  vegetables)

1/2 cup moong dal
1/2 cup rice (jasmine or basmati)
2 cups water
1/4 tea spoon jeera/cumin seeds
1/8 tea spoon turmeric
1/8 tea spoon crushed black pepper
1/3 tea spoon salt
1tea spoon butter or ghee

1. In a medium size pan, heat butter/ghee and add cumin seeds. Add rest of the ingredients including water and stir gently.
2. Increase the heat to medium high. Let the khichdi boil for 3 minutes.
3. Now reduce the heat to low, cover the pan and cook for 8-10 minutes until khichdi is cooked. Khichdi is done when all the water is absorbed.

Some of the ways Indians eat khichdi:
With butter or ghee
With butter, ghee and pickle
With Kadhi
With ghee and sugar (some people swear by this combo)