simple recipe - Khichidi

It’s fascinating to try new dishes that consists fusion of tastes. But when it comes to comfort-cooking, standard recipes and traditional dishes are some of the best choices to make.

India consists of vast variety of cuisines. Different states of India have different cuisines. There are some dishes which often we find in common recipes with few different ingredients. We call them with different names but the basic recipes are same.

It’s interesting to see the similarities between the varieties of cuisines of different places. 

I get amazed every time when I find same strange similarities between the cuisines of two corners of the world, the East and the West.

Last time, comparing in my previous post the very traditional Theplas of Gujarat with the Tortillas, the explorations did not ended there. Here, for you a very strange similarity between the dish of the India and Europe.

We call it with many names like khichde / khicheeri / khichuri (Bengal,Assam) / Vaghareli Khichdi (Gujarat) / Pongal (South India) / Huggi (Karnataka) / khichra (Pakistan) and you call it Porridge or Kedgeree.

Here, is a very strange similarity in the ingredients and the process of making between the Khichidi of India and Porridge, Kedgeree of West of the world.

• Porridge
  

“Porridge as the traditional breakfast of Scotland it is made with salt. Porridge was a traditional food in much of Northern Europe back to antiquity. Barley was a common grain used, though other grains and yellow peas could be used, depending on local conditions. Porridge was primarily a savory dish, with a variety of meats, root crops, vegetables, and herbs added for flavor.

Porridge could be cooked in a large metal kettle over hot coals, or heated in a cheaper earthenware container by adding hot stones until boiling-hot. Porridge is one of the easiest ways to digest grains or legumes. It is also commonly eaten by athletes training for their events, and it is done that way in road running. It is traditionally in many cultures eaten as a food to nurse the sick back to health.” Ref. Wikipedia

• Kedgeree:

" Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. According to some sources, the dish originated from Scotland and was taken to India by Scottish troops during the British Raj, where it was adapted and adopted as part of Indian cuisine." Ref. Wikidedia

• Khichidi:

Khichdi is just rice cooked with some spices and optional vegetables. It is very simple to make and can be cooked without much effort. Khichidi made with moong dal is believed to get easily to digest. Khichri itself can be served as a meal which really doesn't need any side dish.

It is also to be believed that Khichri have a very long history, way back to the 15th century to have come and stustained from the Mughals in India. “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 Khichri, which gives seven variations.” Ref. Wikipedia

Hence, Khichri loaded with enormous history lead me to my simple, effortless, light and nutritious dish, cooked in little oil. It also reminds me the days in Guwahati(Assam), where I enjoyed eating khichiri at Saraswati Puja ceremony.

My variant of khichri recipe is without vegetables but full of protein in the form of lentils. Take any lentils to add, Khichidi is indeed a great combination of carbohydrates and protein.Next time when you are in the hurry, try making this nutritious and less spices dish. I have fixed this recipe in my menu, at least ones a week. Hope you enjoy making it.

INGREDIENTS:

• Green whole moong dal - ½ cup
• Urad Dal - ¼ cup
• Yellow(Ahar dal) lentils – ¼ cup
• Basmati rice – ¾ cup
• Jeera Rice- ¼ cup
• Green Chilli- 1 Nos.
• Garlic Flakes – 5-6 Nos.
• Salt - 1 teaspoon (according to taste)
• Turmeric - 1/4 teaspoon
• Red chilli Powder- ½ teaspoon
• Coriander Power- ½ teaspoon
• Oil-1 tablespoon
• Ghee (clarified butter)- 2teaspoons
• Water- to pressure cook

PREPARATION:

• Wash the rice and lentils in water for a couple of times. Than soak them in water for 10-15 minutes. And keep aside rinsing it.
• Then fine chop the green chili and crush roughly the garlic.
• Now add oil in the pressure-cooker and heat it.
• Add the garlic in the hot oil and sauté till golden brown.
• Than add the rinsed rice and lentils in the cooker and sauté for a minute.
• Now add the chopped green chili and other powdered spices, including the salt. Mix it well.
• Now add the sufficient water into the pressure cooker and cover with the lid. Cook it for 2-3 whistles.
• After whistles done from the pressure cooker, remove it from the heat and let it rest for couple of minutes.
• Serve hot. Add ghee over it and enjoy with pickle, or curd, or papad or any sauté vegetables.

NOTE:

• Instead of oil, ghee can also be used.
• I enjoy eating the yellow lentils so, I have added. Yellow lentils is optional.
• Urad dal gives smoothness to the khichidi.
• Where as many or as less lentils or vegetables you add shall only make it much delicious and nutritious. It’s all about enhancing your taste-buds and adds the ingredients accordingly.
• Green chili is optional. But definitely in this particular recipe of khichidi, Garlic is compulsory.
• If you don’t have a pressure cooker, then a small vessel can be used to cook.
•  I prefer to add 2 cups of water to one cup of rice. So in this particular recipe, I have added 4 cups of water.
• I enjoy adding different types of rice to match up to my choice favors. So, I suggest you too to play with the ingredients to create variations in aroma and flavor.