Happy Rakshabandan. Today’s recipe is special. Special because I requested my brother to post his famous khichdi recipe. When he started college and started staying with his friends he started exploring cooking. And that’s how this khichdi was born. He as traveled around the world and explored so many cuisines. So his knowledge on good food is pretty awesome.
This is the first guest post in my blog and I am so happy my brother is doing the honors. He has been there for me through thick and thin. He has taught me to differentiate good from bad. Occasionally he has pampered me. More than brother – sister we are more like best friends. The name of this recipe was also given by him. Hope you like this recipe as it is healthy and full of protein and one pot meal.
This dish will be semi- liquid and is very good if you have cough and cold. Easily digestible and gives you the needed energy for the day. Since it is liquidy (i don’t know whether that’s even a word ) it retains the water content in your body that you need when having cough and cold.
So thank you bhai for doing this recipe.
White Rice – 1 cup
Toor / Sambhar Dal – 1/2 cup
Beans – 3-4 pieces cut into 1 inch pieces
Carrots – 1 cut into 1 inch pieces
Green Peas – Frozen 1/2 cup
Tomatoes – Chopped 1/2 cup
Onion – 1 medium
Ginger – 1/2 tblspn finely chopped
Garlic – 1 tblspn finely chopped
Green chilly- 2 slit
Coriander Leaves – 1/2 cup chopped
Curry leaves – 1-2 stems
Ghee – 1 tblspn
Asafoetida/ Hing – 1/4 tsp
Bay Leaf / Tej patta – 1
Cumin / Jeera – 1/2 tbspn
Turmeric Powder – 1/4 tsp
Chilli Powder – 1/4 tsp
Salt to taste
- Heat ghee in a pressure cooker.
- Add hing, bay leaf and cumin as saute.
- Add ginger and garlic and saute for 10 seconds
- Add onions and saute till translucent.
- Add tomatoes and turmeric and let it cook till mushy.
- Add the veggies and let it cook till tender. If required add a little water.
- Add chilli powder and sauté.
- Add the rice and dal with 5 cups water.
- Add salt and close the cooker and let it complete 5 whistle.
- Once the pressure settles open the lid and garnish with chopped coriander leaves.
Serve hot with curd, papad and achar.
Note: Recipe and photos by Yalo Thomas