When we were younger, my mom would make khichdi only when some one was sick. And then it would be served with its 4 yaar - Dahi, papad, Ghee and Achhar.
Now I make khichdi for my son (who is 2) but my hubby and i never have it for dinner. After reading Mallika's post, we tried this combination and loved it. I made the kadhi using her recipe as a base, with a little variation. Here is Mallika's recipe
For the kadhi
1 cups plain yoghurt a little sour
2 tbsp gram flour (besan)
1 tsp turmeric
1 tsp sugar
1 tsp finely chopped fresh ginger
Salt to taste
For the tempering:
1 tsp mustard seeds
1 tsp cumin seeds
1/8 tsp hing
10 curry leaves
2 green chilies
2 whole red chillies
1 tbsp ghee or oil
In a large bowl, mix together the yoghurt, water, gram flour, salt and sugar and chopped ginger. Whisk it briskly until bubbles appear. Boil the kadhi on a low heat for 10 mins.
Heat ghee or oil in a pan, add mustard seeds. When they crackle, add cumin seeds, and hing.
Then add the cloves, curry leaves, green chilies, and dried red chilies. Add this tempering into the kadhi, cover and simmer for 5 more mins. Serve hot, garnished with coriander leaves.
Cook the kadhi on low heat through out and keep stirring.
Khichadi with vegetables.
1 cup rice – bastmati or sona masoori
½ cup yellow mung dal or toor dal
¾ cup chopped vegetables – I use frozen mixed vegetables (peas, carrots corn and beans)
1 tsp cumin seeds
¼ tsp hing
½ tsp turmeric
½ tsp chili powder
1-2 tsp coriander powder
Oil or ghee 2 tsp
Salt to taste.
Wash the rice and dal nicely and soak for 30 mins. Heat oil or ghee in a cooker. Add cumin seeds, and after they splutter, add hing.
Then add the vegetables and fry for 2 mins.
Then drain the rice and dal and add it to the cooker and fry for 2 mins.
Add the turmeric, cumin and chili powders. Fry for a min.
Add 4 cups water and salt. Close the cooker and after the first whistle, reduce the heat to medium low and cook for 7 mins.
Serve the khichdi hot with kadhi, papad and achaar..