Last night I wanted a quick dinner so I made some khichidi (although, I’ve been told this khichidi is more like pulao!). Khichidi is a really easy but tasty Indian rice dish. What makes it so fabulous is that all the ingredients get combined and cooked together.
Indian Khichidi Recipe
- 2 cups of rice
- 1 cup of moong daal (lentils)
- 1 small onion (finely sliced)
- 1 teaspoon tumeric powder
- 1 teaspoon garam masala
- 3 green chilies (slit)
- 1 teaspoon ginger garlic paste
- Salt to taste.
- Fresh coriander to garnish.
You can also easily add additional vegetables to this dish. I usually put potato, cauliflower, and peas. (If you do add potato, chop it into cubes and boil it beforehand).
To cook the dish, use a pot or a pan with a lid.
Start by frying the onions until translucent.
Add ginger garlic paste, tumeric, garam masals, chillies, salt and daal.
Fry for a few minutes, until daal is slightly brown.
Add the other vegetables and fry for a few more minutes.
Add enough water to cook. This is usually two or three cups of water for one cup of rice. Turn the heat down to low and put the lid on the pot. Let the mixture slowly cook, checking on it occasionally to see if it needs more water. (Mine often does).
Once the khichidi is ready to eat, sprinkle a little fresh coriander over it. Serve it with a chopped tomato and onion salad.
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