Don’t have any greens or meat in the fridge or tiered of chopping, frying…………………..Here is the shortcut to have a quick meal. This khichdi requires very few ingredients which are mostly available in the kitchen. The conventional khichdi has thick poridge like consistency but this khichdi is different. Although it is cooked in single pot, but both rice and daal remains separated and texture and tastes is similar to pulao.
- Chana daal (Bengal Gram) 1 cup
- Rice 1 cup
- Onion Slices 1 tablspn
- Garlic chopped 1 tspn
- Ginger Julienned 1 tspn
- Black pepper corn 1 tspn
- Whole dry red chili 2
- Cumin seeds 1 tspn
- Cinnamon stick 1-2
- Black cardamom 1 half crushed
- Cloves 3-4
- Clarified Butter(desi ghee) 2 tblspn or refined oil
- Salt 1 tspn/to taste
- Turmeric powder 1/2 tspn(optional)
- Water 2 cups.
Soak Chana daal and rice separately. In the mean time do the chopping. After 15-20 mins. Strain both separately and keep aside.
Heat pan and pour ghee, when it melts add bay leaf, cumin seeds. Cardamom, cinnamon, pepper corn, cloves and dry red chili. Stir till the cumin seeds change colour and the oil is aromatic. Be careful not to burn these.
Add garlic, stir till it changes colour, put onion and fry till translucent. Add ginger and salt.
Stir for ½ mins then pour daal and stir for 1 min and then add rice. Stir till the moisture dries up.
Add water. Check the seasoning. Bring to boil then cook covered in slow fire till rice & daal softens approx. 20 mins.
If short of time, may cook in pressure cooker also. Do all above steps in cooker and give 3 whistles . The rice will be ready to serve.
Note: This can be cooked without onion also.