Khichadi is a porridge kind of mish mash prepared with rice and lentils . Here rice can be replaced with other grains too . It is pure comfort food!
For a Khichadi rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to adult food . The same Khichadi is served to the old or sick for easy digestion .It is considered nutritious, one of the most healthiest food in India, and it is eaten by poor and rich alike, irrespective of their class. It symbolizes India’s great culture of unity in diversity and it has been selected as the brand of Indian food.
When we talk of Khichadi , perhaps a few like me might say – Aw , how boring ! But let me tell you we have some very very interesting and delicious Khichadis . Once you master the basic Khichadi you can make a number of Khichadis . I actually wanted to do all 26 khichadis for the Biryani , Pulao , Khichadi Festival , but opted out as one it would not be apt for the theme title , number two – my friends were not keen .
India is a vast region and we have a different Khichadi from each and every state . The lentil and the quality of rice varies but it still remains the comfort food of many . Talking of comfort food , these Khichadi ‘s are given a new dimension and they are now a fad to serve at weddings too. Here we have a restaurant which serves a variety of more than 25 Khichadis ! Yes , we also have fusion Khichadis which have some interesting fusion flavours . In time I shall post these as well as some traditional ones too .
While making a Khichadi I normally use the broken variety of rice . Here in Gujrat we have Krishna Kamod rice which have a wonderful sweet aroma . Generally we use that , but there are no rules regarding the variety of rice. Even Basmati , the long grained rice can be used . It is the ratio that is important . Normally equal parts of rice and lentil are used with thrice the amount of water . If the rice is new you might require less water but if the rice is old and aged then you can be assured with triple amount of water . If you want the consistency to be softer you could add another 1/4 cup of water . Make sure you open the cooker only after all the pressure has dropped and it is best enjoyed if it is freshly made . A Khichadi which has been made and kept will become thick and lumpy , though one can surely refresh it by adding some boiled water and cooking for half a whistle in the pressure cooker .
Ghee plays an important role in this mish mash . It gives it a wonderful aroma as well as a delicious flavour .One can use butter instead of ghee and you will be amazed with it’s flavor. You could omit either of the fats if making it for a sick person or a small baby .
Khichadi Dahi , Khichadi Kadhi , Khichadi Achaar , Khichadi Papad , Khichadi Lassan ki Chutney . Khichadi Aaloo ! Yes , these are some of the Khichadi combinations , these combinations are made in heaven ! Seriously ! Go ahead try any of them with this basic Khichadi and you sure are to say wow ! Blissful !
Today I have served the Basic Khichadi with Kadhi , Tomato Chutney , Masala Bhindi and Chaas.
How to make a Basic Indian Khichadi
1/2 cup rice
1/2 cup split green gram
3 cups water
Pinch turmeric powder
Salt to taste
Ghee / butter / oil
Mix equal portions of rice and daal .
Wash well till the water is crystal clear .
Soak for 15 – 30 minutes .
Add 3 cups water to a pressure cooker .
Add the soaked rice daal .
Add salt , pinch turmeric and pinch asafoetida .
Close the pressure cooker and cook for two whistles .
Simmer the gas and let cook for 5-7 minutes .
Switch off the gas .
Open the cooker only after the pressure is released .
Add ghee and give a few quick stirs .
Serve hot .
Here is what I have been posting for Biryani, Pulao , Khichadi Festival
Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Rice Cooker
Day 4 How to cook Rice in a Pressure Cooker
Day 5 How to cook Rice in a Microwave