Monday, 15 July 2013
Rice & Moong dal Khichdi - A Rajasthani Comfort food
Rajasthani cuisine is known for comfort food, and khichdi is one among them.
Several types of khichdi are made in this region, the most popular of them being the Jodhpuri Khichdi which contains brinjal and Kathiyawadi Khichdi which has vegetables like peas, beans, tomato, onion and brinjal.
I will post the recipes of these variations shortly.
Here is the simplest of the Rajasthani khichdis, which is a simple comfort food that is not just easy to make but really yummy.
After several days of eating rich food at functions and parties and festivals or after a hectic weekend of binge eating, this is what I normally cook.
Served with green chilly pickle, it tastes really yum!!
Rice - 1 cup
Moong dal ( yellow ) - 1/2 cup to 3/4 cup
Peppercorns - 8
Turmeric powder - 1 pinch
Salt to taste
Ghee - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida/Hing - 1 pinch
Green chilly pickle or any other pickle of choice
Wash the rice and the moog dal well. Now take a large vessel, put in the washed rice and moog dal, add 6 cups of water, add in the peppercorns, turmeric powder and salt and cook in a pressure cooker on high heat. After the 1st whistle, turn the heat to low and allow to simmer for 10-15 minutes.
Then switch of the heat and allow the steam to escape naturally ( around 20 minutes).
Now open the cooker, remove the vessel and keep on low heat, and boil stirring continuously. Taste and add salt if required.
On the other burner, keep a seasoning pan on medium heat, add the ghee, then add the cumin seeds and allow to crackle, then add the asafoetida/hing and the pour this seasoning onto the khichdi boiling on the other burner.
Serve hot with green chilly pickle or any other pickle of your choice.
Location: Bangalore, Karnataka, India