Khechudi or Khichdi is an item prepared in almost all corners of India. The preparation style varies from region to region. Khichdi is one such preparation which is very tasty and has plenty of both carbohydrate, protein and fat. It is not only easy to prepare but can be made even simpler and easier. This is the reason why it is often prepared by bachelors living in hostels. Khichdi is also used as prasada in temples. I will present here one style which is mainly a style followed in Odisha and Bengal. The vegetables which are not available can be omitted without much variation of taste.
Ingredients
- Rice - 250 gm
- Lentil - 100 gm
- Potato - 1 big size
- Brinjal - same size as potato (You can omit brinjal)
- Carrot - 100 gm
- Cauliflower - 100 gm
- Bean - 75 gm (You can use desi beans or broad beans (Simb))
- Green pea - 75 gm
- Cinnamon (Dalchini) - 1 piece
- Clove (Labang) - 2 piece
- Cardamon (Elachi) - 1 piece
- Cummin - 1 tsp
- Ghee or Butter - 1 tsp
- Refine Oil - 2 tsp
- Turmeric powder - 1 tsp
- Bay leaves - 2 nos
- Salt to taste
Process
(Some of the spices like Cinnamon, Clove and Cardamon may be omitted if so desired to make the preparation less rich)
Cut the cleaned vegetables to small pieces .
First take bowl. Fry cleaned rice and lentil for about 5 minutes. Take it out.
Next add oil to the bowl. Add bay leaves to the hot oil. Also add cummin and red chilly to the hot oil. Next add cinnamon, cardamon and clove to it. Stir a little. Then add the vegetables to the pan. Saute for 3 minutes.
Then add the rice and lentil to the bowl. Next add turmeric powder and salt. Add nerly half litre of water. If you are using pressure cooker then put the lid and let it cook. After 2 whistles take the bowl out of the stove and let it cool a little. After the steam in cooker subsides, open the cooker and add ghee. You may also add coriander leaves.
(If you are not using cooker then add hot water and let it boil for at least 15 minutes in seam flame ).
Khechudi is ready. Serve hot.
