A quick and easy Maharashtrian comfort meal with spiced mint buttermilk as an accompaniment.
- 1 cup short-grained rice
- 1/2 cup split green gram(moong dal)
- 1 potato,skin peeled and cut into small cubes
- 2 tbsp oil or ghee
- 3/4 th tsp cumin seeds
- 1/8th tsp asafoetida
- 1/4th tsp turmeric powder
- Salt to taste
- 3 cups hot water
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 2 crushed black pepper(optional)
- 3 green chillies(adjust to individual spice required) and 1/2″ piece of ginger ground to a paste
- Wash 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 oil or ghee, add cumin seeds. When they crackle add a pinch of asafoetida, turmeric powder,ground chilli ginger paste, saute 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 and salt and bring to a boil.Cover and cook till done.
- Serve hot 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.
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.