Prep 5 mins
Cook 45 mins
If you want to make a complete meal and something healthy, try Khichdi. It is the best meal to serve to children and people recovering from illness because it is easy to digest. Serve it with plain yogurt, butter, or lemon pickle. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition'
- 1 cup long grain rice (white or brown)
- 1 cup split mung dal (or split Masoor or Toor dal)
- 2 teaspoons butter or 2 teaspoons oil
- 1⁄4 teaspoon turmeric powder
- 1⁄4 teaspoon crushed ginger
- 1 1⁄2 teaspoons salt
- 1 teaspoon cumin seed
- Pick over rice and dal for any grit; rinse a couple of times and drain.
- Put everything together (except oil and cumin seeds) in a large pot with about 6 cups water.
- Cook on high heat, partially covered.
- When it starts to boil, lower the heat to medium and let it cook for about 15 minutes.
- Lower the heat to low and simmer, covered, until rice and dal are tender (about 15 minutes).
- Add more water as needed.
- It can be semi-thick or thin consistency.
- Mash it a little.
- Heat the oil (or butter) in a small pot.
- Add cumin seeds.
- As soon as they change color (few seconds), add them to Khichdi.
- Serve hot.
- Healthy Alternative: Add some vegetable stock or finely chopped vegetables when Khichdi is half cooked.
Apart from the ingredients listed I added: 2 to 3 Whole Cloves 6 peppercorns 1/4 teaspoon Black pepper powder 1 Bay Leaf 1/2 teaspoon mustard seeds 2 teaspoon chili powder 1/2 teaspoon chat masala 1/2 cup peas 1 1/2 medium sized onion (finely chopped)
I liked this a lot, but would prefer it a bit drier. I used brown rice, so had to cook a bit longer.
I made this last night for a easy dinner. Yummy! I'm always looking for dishes that use rice & lentils. I'll be making this again.