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3 Interesting Khichdi Recipes to Enjoy on the Day

New Delhi: A wonderful dish that you can make yourself with a handful of ingredients, khichdi is essentially a one-pot mishmash of nutritious food. Khichdi is a cooked stew that may include rice, millet, grains, legumes, and dal, optionally along with vegetables. Traditionally, it is one of the typical dishes prepared on the occasion of Basant Panchami. On this day, khichdi is served for lunch in most Bengali households along with side dishes such as brinjal fritters, cabbage sabzi, chutney and sweets.

Let’s look at some exciting khichdi recipes to enjoy on the day.

1. Bengali Style Khichdi:

Ingredients:

  • 150 grams of Govind Bhog rice
  • 200 grams Yellow Moong Dal (divided)
  • 1 cauliflower, broken into florets
  • 11 potatoes (aloo), cut into bite-sized pieces
  • 1/2 cup Green Peas (Matar)
  • 2 dried red chili peppers
  • 1/4 teaspoon Methi Seeds (fenugreek seeds)
  • 1/4 teaspoon kalonji (onion nigella seeds)
  • 1/4 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon mustard seeds (Rai/ Kadugu)
  • 1/4 teaspoon fennel seeds (Saunf)
  • 1 tablespoon ginger, grated
  • 3 green chillies, sliced
  • 2 teaspoons turmeric powder (Haldi)
  • 2 teaspoons of bhaja masala
  • 2 teaspoons mustard oil
  • 1 tablespoon ghee
  • salt, to taste
  • 1/2 teaspoon sugar (or adjust to taste)

Preparation:

  • Heat some oil in a kadai over medium-low flame. Add the cauliflower florets and potatoes, adding a little water if necessary.
  • When you’re done, remove it from the fire and keep it aside.
  • Heat some oil in the kadai. Once the oil is hot, add the red chilies.
  • Add seeds of fenugreek, mustard, cumin, fennel and kalonji. When they spurt, add the green chiles and ginger paste and sauté for a minute or two.
  • Now add the roasted moong dal and rice, turmeric powder and sauté for a few more minutes.
  • Add 3-4 cups of warm water, the water level should be about 2 inches above the rice and dal, and bring to a gentle simmer.
  • Continue cooking until the rice and dal are about 60% done.
  • Now add the cooked peas, roasted cauliflower and potatoes.
  • Sprinkle with salt, cover and cook over low flame, stirring occasionally, until rice and dal are fully cooked.
  • Add a little warm water if it gets a little too dry.
  • Adjust salt and sugar, add a dollop of ghee and finish with a generous sprinkling of bhaja masala.
  • Serve hot.

2. Chana Dal Khichdi:

Ingredients:

  • 1 cup of rice
  • 1/2 cup chana dal, soaked and drained
  • 1/4 teaspoon of asafoetida
  • 1/2 teaspoon cumin seeds
  • 2 green chillies, sliced ​​or chopped
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon turmeric powder (Haldi)
  • salt, to taste

Preparation:

  • Wash the rice and chana dal and soak each separately in water for about an hour.
  • Heat a pressure cooker and add the chana dal. Cook until the stove gives off 1 whistle. When done, turn off the heat and set aside.
  • Heat oil in a wide pan, add bay leaf, cumin, cinnamon and asafoetida. Saute it for about 30 seconds.
  • After 30 seconds, add green chilies and ginger and cook until ginger is very well cooked.
  • Add rice, cooked chana dal, turmeric powder and salt to taste and cook for a minute.
  • After a minute, add 2 cups of water. Mix well and cook on medium-high until dry and tender, about 20-25 minutes. When done, garnish with some chopped coriander leaves.

3. Millet Matar Khichdi:

Ingredients:

  • 1 cup bajra flour
  • 1/2 cup Yellow Moong Dal
  • 1 tablespoon of oil
  • 1/2 teaspoon mustard seeds (Rai/ Kadugu)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon Asafoetida (Hing)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 potato, diced
  • 1 carrot, diced
  • 1/4 cup Green Peas (Matar)
  • 1 teaspoon red chili powder
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 2 tablespoons finely chopped coriander leaves
  • 1/2 lemon

Preparation:

  • To prepare bajra matar ki khichdi, soak bajra in water for about 4 hours or overnight.
  • Soak moong dal in water for about an hour.
  • Add bajra soaked in pressure cooker, moong dal, green chilies, and turmeric powder.
  • Add 4 cups of water and cook over medium-high for 4 whistles. Make sure to add more water to get the creamy consistency.
  • Since Bajra needs time to cook, it will cook for 4-5 whistles depending on your pressure cooker. Put aside.
  • In a kadai add oil and heat on medium flame.
  • Once the oil is hot, add the cumin seeds, mustard seeds and cook until the seeds are jumbled. Cook until the cumin seeds turn slightly brown.
  • Add onions and cook until translucent. Then add the tomatoes and cook until mushy. Now stir in the chopped veggies and mix well
  • Add red chili powder, coriander powder, garam masala, and required salt and cook until vegetables are tender and cooked through.
  • Combine them until blended together and cook on low flame for about 3-4 minutes
  • Turn off the flame and garnish with coriander leaves.
  • Add lime juice to the khichdi at the time of serving.