We did not worry for them much & enjoyed our weekend in his place. We took evening train back to Bangalore & had plans of eating outside before reaching home & take something to eat for them, so that I can skip the cooking process for that day. We called them around 8p.m & asked them what they would like to eat. They gave me a surprise saying that.., they are cooking something special for us!!! Later calls started coming from boys, out there, asking where is this, n that, n that..When asked, they told me that they were planning to cook bisibelebhath for me. "Hmm...impressive", I thought to myself.
2 cups rice (sona masoori or ponni rice is recommended, don’t use basmati)
1.5 cups masoor dal
1 cup chopped vegetables (I normally use French beans, carrots, peas, cauliflower, potato, broccoli)
2 nicely ripened tomatoes
1 onion sliced
1 pod garlic minced
1 tbsp tamarind juice
1 tsp chilli powder
1 tsp jeera powder (cumin seeds powder)
1 tsp garam masala
1 tsp mustard seeds
6-8 curry leaves
7-8 cups of water
A generous pinch of turmeric
Salt according to taste
2 tbsp ghee/clarified butter
2 tbsp chopped coriander leaves for garnishing
- Wash the rice & dal together. Allow it to soak for 15-20mins.
- Heat a broad pan, add ghee to it. When ghee is hot, add mustard seeds , when mustard seeds splutter add garlic & fry till garlic turns golden brown.
- Add onions to it & sauté till onions also turn golden brown. Add curry leaves to it.
- Add vegetables & sauté the vegetables in ghee for 1-2mins. Now add tomatoes & fry tomatoes till raw smell disappears (no need to cook the tomatoes till soft).
- Add water, salt, jeera powder, red chilli powder, tamarind juice, turmeric & let the water to boil. When water starts boiling, add soaked rice & dal together. Close the pot & allow the rice to get cooked.
- Keep stirring in between, add more water if needed.
- When the rice & dal gets cooked properly (the rice & dal will get mashed easily if it is cooked properly & dal will get dissolved along with the spices, this is an indication that both are cooked properly).
- When the khichdi is almost done, add garam masala & a dollop of ghee.
- Add coriander leaves, mix together & serve it hot with chips or papad.
1. I recently found from Deesha of Vegetable Platter that, adding a dollop of ghee to the prepared khichdi makes it more tastier, I followed her trick & it added more aroma & tasteness.
2. I add 2.5 cups of water to 1 cup rice+dal mixture(meaning ½ cup rice + ½ cup dal), you can use the same proportion, the khichdi turns out little watery (like bisibelebhath)