In a heavy rainy day during monsoon season or winter season,we would be craving for khichdi. It takes very less time to prepare also. Khichdi is a preparation made from rice and lentils. Vegetables such as cauliflower, potato, and green peas are commonly added.. Khichdi is commonly served with Peyaji, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), Egg omlatte. If you have some veggies add them to enhance the flavor .For us cauliflower and peas khichdi is a favorite during those winter days. Khichdi is a super fast, healthy one pot meal. You have the option of adding whatever vegetables you want. This comprises essential carbohydrates (Rice) and proteins(Lentils).
Ingredients :
Gobindobhog Rice : 2 cups
Moong Dal : 1/2 cup
Masoor Dal (Red lentils) : 1/2 cup
Toor Dal : 1/2 cup
Channa Dal : 1/2 cup
Cauliflower : 1, small, cut into florets
Peas : 1 cup
Onion : 2, small, sliced
Ginger-garlic paste : 1 tbsp.
Tomato : 1, small, chopped
Green chilli paste : 1 tbsp.
Turmeric powder : 11/2 tsp.
Red chilli powder : 1/2 tsp.
Cumin-coriander powder : 1 tbsp.
sugar : 1/2 tsp.
Salt to taste
Ghee ; 2 tbsp.
For tempering :
Cinnamon : 2 sticks
Cloves : 2
Cardamoms : 3
Bay leaves : 2
Panch Phoron : 1/2 tsp.
Whole red chilli : 1
Method :
Wash the rice, drain all the water. Roast moong dal until golden brown and set aside.
Mix all dals washed and cooked in pressure cooker about 10-15 mins.
Take sufficient water in a big vessel, when water hot then add washed rice, cook it.
Heat oil in a kadai, fry cauliflower and peas in medium flame for 5-7 mins.
In the same oil, add all tempering ingredients and wait for cracked. Now add onion, saute for 5 mins.
Then add ginger-garlic paste, green chilli paste and chopped tomato, saute for 5 mins.
Add turmeric powder, red chilli powder, cumin-coriander powder, sugar and salt, mix well.
Masala is done then add fried cauliflower and peas, mix well.
When rice is half done then add cooked cauliflower,peas masala. Cover the vessel and cook it for 15 mins.
Once done add some ghee and mix well.
Serve hot with Beguni, Onion pakora and Egg Omlatte.
Beguni
Ingredients :
Eggplant : Eggplant chopped in thin semi circles.
Chickpea Flour/Besan : 1 cup
Water : 3/4 cup
Baking Powder : 1/4 tsp
Red Chili Powder : 1/2 tsp
Rice Flour : 1 tbsp
Salt to taste
Method :
Wash the eggplant well and chop in thin semi circle. Smear with turmeric and salt and keep aside for 10 -15 mins.
Make a batter of chickpea flour with all the ingredients listed under batter. Add water gradually to make a batter as thick as a Pakoda batter.
Heat Oil for deep frying in a Kadhai, dip the eggplant slices in the chickpea flour batter so that it is uniformly coated and then gently slide into the hot oil. Fry till golden brown on both sides. Remove with a slotted spoon and drain on a paper towel.
Sending this to Radhika's "Winter Carnival" event and Priya's "Cooking With Seeds - Peas " event
Ingredients :
Gobindobhog Rice : 2 cups
Moong Dal : 1/2 cup
Masoor Dal (Red lentils) : 1/2 cup
Toor Dal : 1/2 cup
Channa Dal : 1/2 cup
Cauliflower : 1, small, cut into florets
Peas : 1 cup
Onion : 2, small, sliced
Ginger-garlic paste : 1 tbsp.
Tomato : 1, small, chopped
Green chilli paste : 1 tbsp.
Turmeric powder : 11/2 tsp.
Red chilli powder : 1/2 tsp.
Cumin-coriander powder : 1 tbsp.
sugar : 1/2 tsp.
Salt to taste
Ghee ; 2 tbsp.
For tempering :
Cinnamon : 2 sticks
Cloves : 2
Cardamoms : 3
Bay leaves : 2
Panch Phoron : 1/2 tsp.
Whole red chilli : 1
Method :
Wash the rice, drain all the water. Roast moong dal until golden brown and set aside.
Mix all dals washed and cooked in pressure cooker about 10-15 mins.
Take sufficient water in a big vessel, when water hot then add washed rice, cook it.
Heat oil in a kadai, fry cauliflower and peas in medium flame for 5-7 mins.
In the same oil, add all tempering ingredients and wait for cracked. Now add onion, saute for 5 mins.
Then add ginger-garlic paste, green chilli paste and chopped tomato, saute for 5 mins.
Add turmeric powder, red chilli powder, cumin-coriander powder, sugar and salt, mix well.
Masala is done then add fried cauliflower and peas, mix well.
When rice is half done then add cooked cauliflower,peas masala. Cover the vessel and cook it for 15 mins.
Once done add some ghee and mix well.
Serve hot with Beguni, Onion pakora and Egg Omlatte.
Beguni
Ingredients :
Eggplant : Eggplant chopped in thin semi circles.
Chickpea Flour/Besan : 1 cup
Water : 3/4 cup
Baking Powder : 1/4 tsp
Red Chili Powder : 1/2 tsp
Rice Flour : 1 tbsp
Salt to taste
Method :
Wash the eggplant well and chop in thin semi circle. Smear with turmeric and salt and keep aside for 10 -15 mins.
Make a batter of chickpea flour with all the ingredients listed under batter. Add water gradually to make a batter as thick as a Pakoda batter.
Heat Oil for deep frying in a Kadhai, dip the eggplant slices in the chickpea flour batter so that it is uniformly coated and then gently slide into the hot oil. Fry till golden brown on both sides. Remove with a slotted spoon and drain on a paper towel.
Sending this to Radhika's "Winter Carnival" event and Priya's "Cooking With Seeds - Peas " event
