Mixed Khichdi
Seven varieties of cereals and lentils are combined together to plan a well balanced vegetarian diet. It is a meal by itself.
For the soaking
- Wash and soak all the grains together except chawla and vaal beans in water for 30 minutes. Drain and keep aside.
- Wash and soak both the beans separately in water for 4 hours. Drain and keep aside.
For the Tempering
- On a low flame, heat ghee and oil together in a pan. Add the other ingredients. Sauté for 1 minute. Add 5 cups of water. Bring to a boil.
- As the water boils, add the carom seeds, green chillies, turmeric and red chili powders. Add the grains and beans. Mix well.
- Cover and cook on a low flame, for 30 minutes till tender. If water remains, simmer for other 4-8 minutes. Switch off the flame. Remove from the gas.
- Add 2 tablespoons of ghee. Gently mix well. Garnish, serve hot with kadhi or curds, pickles and papad.
Additional Note
- To Pressure Cook Khichdi: After tempering, add the other ingredients. Add only 4 1/2 cups of water. Pressure cook khichdi up to 4 whistles. Consistency of khichdi depends on individual liking.
Ingredients
- 1/2 cup broken wheat
- 1/2 cup rice (kolam)
- 1/2 cup split pigeon peas
- 3 tablespoons split bengal gram
- 3 tablespoons split green beans without skin
- 3 tablespoons black-eyed beans (white chawla)
- 3 tablespoons split field beans (vaal dal)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon red chilli powder
- 1 teaspoon carom seeds (crushed lightly)
- 3-4 green chillies (slit, optional)
- 2 tablespoons Ghee
- 5 cups Water
- salt to taste
- For the Tempering
- 3 tablespoons Ghee
- 2 tablespoons oil
- 2-3 red dried chillies (boria)
- 2 cinnamon sticks
- 4-5 Cloves
- 3-4 black peppercorns
- 4-5 curry leaves
- 1/4 teaspoon asafoetida
- coriander leaves (finely cut) To Garnish (optional)
Print Recipe
