DESCRIPTION:

Khichdi or khichri, is a South Asian preparation made from rice and lentils (dal). Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari. In Indian culture, it is considered one of the first solid foods that babies eat.

The Greek ambassador of Seleucus mentioned that rice with pulses is very popular among people of South Asia. The Moroccan traveller, Ibn Battuta mentions kishri as a dish in India composed of rice and mung beans, during his stay circa 1350. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the South Asia in the 15th century. Khichdi was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th-century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichdi, which gives seven variations. There is an anecdotal story featuring Akbar, Birbal and khichdi.

PREPERATION: 

Preperation time: 5 mins
Cooking time: 25 mins

INGREDIENTS:

-1 tbsp ghee
-½ tsp cumin / jeera
-1 bay leaf 
-1 tsp ginger paste
-1 cup onion slices 
-½ cup tomato chopped
-½ tsp red chili powder
-turmeric little
-1 green chili slit 
-salt as needed
-¾ cup rice 
-¾ moong dal 
-2 ½ cups water 

STEPS:

1. Add rice and dal to a pot and wash it several times until the water runs clear and soak it for sometime. To make this dish any kind of rice can be used. Drain off completely and set aside.
2. Heat ghee in a pressure cooker. Add cumin and bay leaf. 
3. When the cumin splutters, add grated ginger or paste. Saute quickly for a minute until it begins to smell good.
4. Add sliced onions. Saute for 2 mins.
5. Add chopped tomatoes, turmeric and salt. Saute until the tomatoes turn completely mushy.
6. Add red chilli powder and slit green chili. 
7. Saute until the raw smell of tomatoes and chili powder goes off.
8. Add drained rice and dal and mix well.
9. Pour water and add salt as needed and stir.
10. Cook for one whistle on a medium flame.
11. Now serve the khichdi hot in a bowl with some ghee on it.

Servings: 2-3