Simple, filling, yum khichdi preparations that will remind you of home by Maharaj Jodharam Choudhary, corporate chef at Khandani Rajdhani, a chain of thali restaurants serving Rajasthani food.
Cheesy Hari Bhari Khichdi has an interesting twist -- spinach puree, peas and a sprinkling of cheese.
The poha is the unique touch in Poha Moong Dal Khichdi.
Varhadi Khichdi is a handy recipe for an every day khichdi.
Photograph: Kind courtesy Khandani Rajdhani
Cheesy Hari Bhari Khichdi
Serves: 4
Ingredients
- ¼ cup grated cheese + extra for the garnish
- ¼ cup matar or green peas
- ½ cup sabut moong or whole green gram, soaked overnight and drained
- ½ cup palak or spinach puree
- 1-2 stalks of spring onion greens, finely chopped
- 2-3 spring onion bulbs, finely chopped
- 1½ cup rice, soaked for 15-20 minutes and drained
- 1 tbsp ghee
- 1 tsp jeera or cumin seeds
- 1 tbsp chopped garlic
- 2-3 spring onion bulbs, finely chopped
- 3-4 cups + ½ cup water
- Salt to taste
Method
- Heat 1 tbsp ghee in a pressure cooker over medium-high heat.
Add the cumin seeds, followed by the chopped garlic and fry for 30 seconds or till golden brown.
Add the spring onion bulbs, stir fry for a minute, and then add the green gram and peas.
Saute for a few minutes.
Add the rice, salt and 3-4 cups of water.
Cover and cook for 5-6 whistles.
Open up the pressure cooker and add the spinach puree, spring onion greens.
Mix and cook for a minute.
Add ½ cup water, stir and cook for 2 minutes.
Add the cheese and mix.
Transfer the khichdi into a bowl and garnish with grated cheese.
Serve.
Poha Moong Dal Khichdi
Serves: 2-3
Ingredients
- 100 gm green or yellow moong (mung) dal
- 100 gm poha, rinsed and drained
- 2 tbsp sambar powder
- 1 tsp jaggery
- 2 tsp imli or tamarind water
- 1 small piece of dalchini or cinnamon
- 2 cups chopped mixed vegetables, like French beans, potatoes, carrots, tomatoes, capsicum and green peas
- 1 medium-sized onion, chopped
- Oil for cooking
- 2-3 cups water
- 1 tsp haldi or turmeric powder
- 1 tsp rai or mustard seeds
- 1 sprig curry leaves
Method
- Soak the poha for 15 minutes.
- Heat in a pressure cooker over medium heat the moong dal and the vegetables along with 2-3 cups water and cook for one whistle or until half-cooked.
- Heat the oil in a heavy-bottomed kadhai or pan.
Add the mustard seeds and let it splutter.
Add the turmeric powder, cinnamon and curry leaves.
Saute for 10 seconds.&
Add the onions and fry till golden brown.
Add the half-cooked dal and vegetables mixture, drained poha, salt, sambar powder, jaggery, tamarind water and stir.
Add some water and mix well. Let it cook over low heat for 10-15 minutes.
Serve warm.
Varhadi Khichdi
Serves: 4
Ingredients
For the khichdi
- 2 cups rice, soaked for 30 minutes
- 1 cup tur dal or pigeon peas, soaked for 30 minutes
- 5-6 garlic pods, chopped
- 2 tbsp oil
- ½ tsp haldi or turmeric powder
- Salt, to taste
- 6 cups water
- Fried papad, crushed
For the tadka or tempering
- ½ tsp rai or mustard seeds
- 2 pinch hing or asafoetida
- 4-5 dry chillies
- 4-5 garlic pods, chopped
Method
- Heat the oil in a pressure cooker.
Add the chopped garlic, salt, turmeric powder and saute over high heat for 30 seconds.
Add the washed rice, tur dal and 6 cups of water.
Close the lid and let it cook for 3 whistles, take off heat and set aside.
For the tempering
- In a tempering pan heat the oil.
Add the mustard seeds and when they splutter, add the hing, garlic and chillies.
Saute till the garlic turns brown.
Pour over the khichdi.
Transfer into a bowl, garnish with the crushed papad and serve hot.
