This simple meal is very quick and easy to prepare and yes easy to digest too. Any short grained rice can be used to prepare khichdi. Usually it is prepared with ambe mohar rice as it is aromatic OR Indrayani rice, as these varieties of rice give the perfect khichdi texture. However you can use whichever rice available. I have used Ambe mohar rice. Moong dal is the healthiest among all pulses, is packed with high level of protein and is extremely light and easy to digest. This wholesome khichdi of rice and moong dal using minimum spices is an ultimate comfort food. A quick and easy Maharashtrian comfort meal with spiced mint buttermilk as an accompaniment.
- 1/2 cup short-grained rice
- 1/4th cup split green gram(moong dal)
- 1 potato,skin peeled and cut into small cubes /approximately 1/2 cup
- 2 tsp ghee for tempering + 2 tsp ghee to be added at a later stage
- 1/2 tsp cumin seeds
- 1/8th tsp asafoetida
- 1/4th tsp turmeric powder
- Salt to taste
- 1 1/2 cup hot water OR as required
- 1/2 tsp coriander powder
- 1/4th tsp cumin powder
- 1 coaresly crushed black pepper(optional)
- 3 green chillies(adjust to individual spice required) and 1 to 1 1/2 tsp chopped ginger ground to a paste
- Rinse the rice at least thrice to let go off excess starch. Drain the water and keep aside for half an hour.Also rinse the dal well and soak it in water for 15 minutes, drain the water and keep aside for another 15 minutes.
- In a nonstick/ ceramic pan heat ghee, add cumin seeds. When they crackle add a pinch of asafoetida, ground chilli ginger paste, saute well add turmeric powder, mix well.
- Add rice,split moong dal, cubed potato, coriander powder, cumin powder, crushed black pepper and saute well till the spices coat the rice and dal. Add hot water, salt, once it boils add 2 tsp ghee and give it a stir. This will give a nice aroma to the khichdi. Cover and cook till done.
- Serve hot khichdi with spiced curds/ buttermilk or raita and papad of your choice.
Variation to the recipe :
- You can add 1 tsp goda masala for a change in flavour. Reduce the quantity of chillies as goda masala is pungent. Tastes very good too.
- You can add extra water while cooking if you want the khichdi to be moist.
- Basically khichdi is moist for which you need to add a little extra water. However, I haven’t added extra water.
Spiced Mint Buttermilk
- 2 cups fresh chilled buttermilk
- 1 tsp grated ginger
- 5 to 6 mint leaves
- 1 to 2 green chillies(adjust to taste)
- Salt to taste
- Sugar to taste (optional)
- Mix buttermilk, grated ginger, salt in a mixing bowl. Grind the mint leaves and green chillies to a smooth paste and add it to the buttermilk mix. Stir well and spiced buttermilk is ready to be served.
- Spiced buttermilk goes well with masale bhath, coriander rice, Dal tandlachi khichdi and tastes great all by itself too.