Monday, May 23, 2011

Bihari Khichdi

Khichdi has become a staple at our home ever since Yashi started eating! After that, it has always been daliya khichdi, poha or khichdi for lunch.

This is ho we make it (recipe follows). However simple and boring it may sound, once the Khichdi is served with all its accompaniments, it make a complete and wholesome meal, and not to forget, tasty too! In Bihar they say,
Khichdi ke chaar yaar
Ghee, Papad, dahi achaar

(wah, wah!)

Our recipe-

1/2 cup mixed dal (tur, moong)
3/4 to 1 cup rice
 (usually the proportion is 1/2 cup dal and 1/2 cup rice but you can vary this as per your liking)
Salt to taste
1/2 tsp Turmeric
(Can add optionally- chopped onion, tomato, carrot, peas, potato)

for tempering-
1 tsp oil
1 tsp zeera / cumin or 1 tsp panch phoran
a pinch of hing or asafoetida

Clean and wash dals and the rice. Mix them together, add enough water (usually more than double), salt, turmeric and pressure cook till done (one whistle, and simmer for a couple of mins)
Once the pressure is cooled, check for consistency. Add some water if needed.
Prepare the tempering. Heat the tadka pan, add oil, the seeds and let them splutter. Turn off flame, add hing and add to the cooked khichdi. Serve with "chaar yaar"

Papads can be roasted in the microwave in a couple of mins. Ghee should be heated a bit and served. And dahi / curd should be served with the second serving :)