Simple Khichdi

My Mom prepared this Khichdi with Spinach and Carrots (Jan 2018)

Ingredients (Samagri):

Rice (Basmati or Sona Masuri)	½ Cup		Chawal
Lentils	½ Cup		Moong Dal
Clarified Butter	1-2 Tablespoons		Ghee
Condiments
Cumin	½Teaspoon		Jeera
Black Mustard	½Teaspoon		Rai
Turmeric	½Teaspoon		Haldi
Asafetida	¼Teaspoon		Hing
Fenugreek seeds	¼Teaspoon		Methi Dana

Kruti (Method):

1.       Wash and Soak Lentils in Hot water for half an hour

2.       Wash the rice and set aside 5 minutes before sautee

3.       Heat Ghee in a pot on high flame 

4.       Add Asafetida and watch it splutter. This is a good sign to add other spices

5.       Add Cumin, black mustard and Fenugreek seeds.

6.       Add Turmeric and soaked lentils and stir slowly

7.       Add Rice

8.       Add 3 cups of water (for mushy Khichdi, a little less for grainy Khichdi)

9.       Add salt and Stir slowly

1.   Let it come to a boil and stir in between for 5-6 minutes on high flame.

1.   Turn the flame to medium and cover the pot for 4-5 min

1.   Stir and Turn the flame to low for 3-4 min

3.   Turn the flame off and let it sit for 10 minutes covered.

This is the simplest recipe with no spices or vegetables.

Here are the optional ingredients you may add to make it wholesome:

-         - Vegetables (Potatoes, Small eggplant, Carrots, beans, Peas, Spinach, Kale)

-         - Protein (Soya chunks)

-         - Grains (Quinoa/ Brown Rice/ Toor Dal/ Green Split Dal)

-         - Spices

o   Goda masala (from western part of India)

o   Red chili Powder

 (Instead of Pot, you may use pressure cooker if you have one, 4 whistles)