KHICHIDI
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A complete meal in itself! After a long tiring day, a bowl of khichdi will really rejuvenate you, though it can be eaten at any time of the day!
Ingredients:
| Split bean (moong dal) –green or yellow | 1 cup |
| Uncooked rice | 1 cup |
| Turmeric | 1 tsp |
| Ghee | 1/4th cup |
| Cloves | 5-6 pieces |
| Cumin seeds | 1 tsp |
| Fenugreek leaves (kasuri methi) fresh/dry | 1/4th cup chopped |
| Black peppercorns | 10-12 pieces |
| Dry red chillies | 4-5 pieces |
| Asafoetida | 1 tsp |
Method:
Wash dal and rice and soak for ½ hour. Now add double the water of the dal and rice content, add salt and turmeric powder and cook it in an open saucepan. After it is cooked halfway, do the tampering , add ghee, add all the other ingredients to the khichdi saucepan and let it cook further. Water should get absorbed and consistency should be pulpy and smooth.
Serve piping hot with a little amount of ghee/ clarified butter on the top. Garnish with coriander/ cilantro leaves. You can eat it with mango pickle or buttermilk or plain yoghurt.
You can also add vegetables like brinjal, potatoes or pigeon peas (tuver)