Recipe by Chitra Sharma
I tried this recipe and my family loved it. It is the modification of the normal khichdi by adding herbs and spices which are not very common in khichdi. It is a north Indian dish.
Top Review by Charishma_Ramchandani
I made this as a side-dish for our dinner tonight. It was not bad, but not really as nice as I'd expected it to be. I would definitely add about 1/2 tsp. of turmeric powder to this to change the colour from the dull one it had. I didn't have wheat germ on hand, so I had to omit that. It was allright as a side-dish.
- 50 g white rice
- 50 g green gram (split)
- 1 cup chopped mixed herbs (coriander leaves, mint leaves, celery, parsley and basil)
- 1 cup chopped onion
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, chopped
- 1 teaspoon oatmeal
- 2 teaspoons wheat germ
- 1⁄4 teaspoon red chili powder
- 1 teaspoon cumin seed
- 1⁄4 teaspoon asafoetida powder
- 1 dried bay leaf
- salt, to taste
- 2 teaspoons vegetable oil, for tempering
- 4 -6 curry leaves
Directions See How It's Made
- Heat oil in a wok, add cumin seeds and let it splutter for few seconds.
- Add astefeodia, bay leaf, curry leaves.
- After the leaf change color add garlic and ginger,let it cook for sometime.
- The add onions, salt, chilli powder.
- Mix for few minutes till onions are slightly transparent.
- Add the remaining ingredients and water a little over twice the volume of rice.
- Transfer it in pressure cooker or rice cooker and cook till done.
- Serve hot with curd or any kind of raita.
- For decoration sprinkle the khichdi with chopped coriander leaves and mint leaves.