Wednesday, May 18, 2016

Tadka khichdi | Spiced khichdi | Tempered khichdi


Learn how to make this spicy khichdi. You can replace ghee with coconut oil for the vegan version of this dish. You'll not be disappointed for sure. Just try once :)

Preparation Time: 10 mins
Cooking Time: 45 mins
Serves: 6-8


Ingredients:
Rice: 2 cups, refer notes
Green gram dal | Hesru kaalu | Hara moong: 3/4 cup
Split moong dal | Hesru bele | Yellow moong: 1/4 cup
Water: 6 cups
Salt: As needed
Hot water: About 1/2 cup, optional

For the spicy tempering:
Oil: 2 tsp, any oil of your choice
Ghee | Clarified Butter: 1 tbsp
Mustard seeds | Saasive: 1 tsp
Cumin seeds | Jeerige: 1/2 tsp
Cloves: 4 nos
Curry leaves: 5-6nos, torn
Finely chopped garlic: 1 tbsp
Green chilies: 4 nos, chopped
Grated ginger: 1 tbsp
Red chili powder: 1/2 tsp
Garam masala: 1/2 tsp
Turmeric powder: 1/2 tsp





Method:

Wash the rice, green gram and yellow moong thoroughly.
Add the water and pressure cook the rice and lentils together for 3-4 whistles.Allow the cooker to cool for 15 mins.
Once the rice is cool, open the lid and mash the cooked rice mixture gently.

Heat oil and ghee in a small wok. Keep the heat to a medium.
When oil is hot, add the mustard seeds, cumin seeds and cloves. When seeds crackle, add the curry leaves.

Follow it by garlic. When garlic is golden brown, add the chopped green chilies, ginger paste and saute.

Turn off the heat of the tempering and allow it to cool for a minute. Add the turmeric powder, red chili powder and garam masala to the not so hot oil.

Add the tempering to the cooked rice and lentil mixture. Add the salt and hot water (if needed).
Mix well and let the khichdi cook again on a medium heat for about 5-7 mins.


Serve the khichdi hot with a side dish of your choice. We like to eat our khichdi with kadhi, begun bhaja, salad or plain yogurt.


Notes:

  • You can use any rice of your choice. I have used basmati rice (long grain white rice), sona masoori rice (small grain white rice), and brown rice.
  • If you add the dry spice powders to very hot oil, the powders get burnt and that is not what we want. We want to infuse the flavors into the oil without burning the spice powders.