Rice – 1 cup
Moong dal – ½ cup
Cinnamon sticks – 1 to 2
Mustard – ½ tsp
Jeera – ½ tsp
Onions chopped – 1
Asafetida – a pinch
Vegetables – potato, peas, carrots, eggplant (optional), black eyed peas (frozen or boiled), frozen tuvar dana
5 Green chilies – crushed
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Raw peanuts – ¼ cup (optional)
Garam Masala – 1 tsp
How to make
Soak the rice and dal for about ½ hour.
Add about 1 tsp oil in a kadhai or a heavy bottom vessel. Add the cinnamon, mustard seeds and jeera. After the mustard seeds pop, add the onions and sauté for a few minutes.
Add asafetida. Now add all the vegetables and sauté for a few more minutes.
Add the crushed green chilies, the garlic paste and the ginger paste and sauté for 3 more minutes.
Now add the soaked rice and dal.
You can also add peanuts at this time.
Add about 3-4 cups water. (Depending on how you like khichdi’s consistency to be).
Add some chopped cilantro and some garam masala.
Close the vessel with a tight lid and leave to cook for about half hour till the rice and dal are done to a nice mashed mix. You could also make this in a pressure cooker or a rice cooker.
Serve it hot with a dollop of ghee, some curd, papad and pickle.