A Khichadi Bowl is a comfort meal where the Khichadi is served in a bowl along with small portions of different dishes that are a perfect accompaniment to the Khichadi .
The rage of Buddha bowl tempted me to make this Khichadi Bowl where I have used the Gujrati Basic Khichadi . The basic Khichadi is prepared with equal portions of rice and green lentils . This mushy Khichadi is prepared in Sindhi style , wher the ratios differ. There’s not much difference between the Basic and Sindhi one , you could make either one , though if you wish to make the Sindhi version check here .
During summers the Khichadi is a very popular meal in a Sindhi kitchen . We see various Khichadi combos – Khichadi Aloo , Khichadi Tamatan Ji Chutney , Khichadi Karela / Karela Ji katt ,Khichadi papad . Khichadi Achaar . These are the simple variations . Then there are complex ones where a semi dry curry is served with Khichadi . Serving mango with these combinations is almost mandatory . I have never posted any of those typical combos , but will definitely do so this summer .
Today’s bowl is made with the simple Khichadi combos . Since a Buddha bowl has small portions of individual dishes over the whole grain , I decided to use all those combos into one . You shall see Sindhi Aloo , Karele Ji Katt ( bitter gourd peels ) Tamatan Ji Chutney , Banarasi Mirch ka Achaar , Sindhi papad , Singar all in small portions to be enjoyed with the Khichadi .
The rice that I normally use for Khichadi are the Krishna Kamod , but today I have used the kanee jirasar . Kanee means very small , so this is the broken variety of the Gujrati jirasar rice . You can use any broken rice variation , or go ahead and use the short grain rice . These get cooked very fast and blend very well with the lentils .
I must tell you that if the green gram is used with rice , it lends a pinkish hue to the rice . So the Sindhi’s add a pinch of alum , while cooking the Khichadi . The Gujrati’s add a pinch of turmeric to avoid that pink hue in the khichadi.
The Khichadi Bowl turned out to be quite interesting , honestly I felt it was like a feast . Comfort food , yet festive ! This Khichadi Bowl is my Day 15 post for the Biryani , Pulao Khichadi Festival .
Place about two ladleful Khichadi in a serving bowl .
Place Sindhi Aaloo on a side , Karele Ji Katt next to it .
Next place the chutney and pickle .
Roast papad and roll it up .
Air fry the rice papad .
Place both the papads to finish the bowl .
Enjoy the meal .
Here is what I have been posting under the 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 Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
Day 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani
Day 8 Banarasi Tandoori Biryani
Day 9 Bharwan Mirch ki Biryani
Day 10 Sindhi Thooma wara Chawara
Day 11 Achaari Panneer Pulao
Day 12 Nuts Pulao
Day 13 Mumbai Tawa Khichadi
Day 14 Vegetable Layered Khichadi
- 1/2 recipe Khichadi
- Sindhi Aloo
- Karele ji Katt
- Tamaten Ji Chutney
- Banarasi Laal Mirch Achaar
- Papad store bought
- Rice Papad store bought
- Place about two ladleful Khichadi in a serving bowl .
- Place Sindhi Aaloo on a side , Karele Ji Katt next to it .
- Next place the chutney and pickle .
- Roast papad and roll it up .
- Air fry the rice papad .
- Place both the papads to finish the bowl .
- Enjoy the meal .