Moong daal ki khichdi is a very simple meal and you can call it ‘one pot meal’ also. Usually, moong daal ki khichdi is cooked in the house if someone is having upset stomach or wants to have light meal.
In our house, khichdi is prepared if we will have lunch at a restaurant or have attended some marriage or similar kind of function. Then dinner will always be khichdi to keep stomach light or balanced.
But actually it is not the same in all communities. Bengalis prepare khichdi during special occasions also.
Khichdi basically is a mix of rice and lentil. Lentil can be of different kind as per different communities. In UP, green split moong daal lentil is used. In MP, people use urad daal for khichdi. In Rajasthan, bajra (pearl millet) khichdi is also prepared during winter season and is very tasty. In Gujarat, toor daal khichdi is also prepared. In Andhra Pradesh, masoor daal is used for khichdi.
Nowadays there are restaurants that serve only different varieties of khichdi. This shows the popularity of this simple meal. Or probably, those bachelors who can’t cook, and are completely depending on restaurants for their food, find these khichdi restaurants very useful for them.
Khichdi is very easy to cook. Ratio of daal and chawal is also not something which is fixed. Rice and lentil can be taken 50:50 or 60:40 or 70 :30, depending on how one likes. Spices also depend on how simple or spicy khichdi one wants to cook. One can completely omit adding any types of chilies. You can add a few vegetables like beans, potatoes, carrots, onions, bell peppers to add more nutrients and colours in khichdi.
Tadka can be added in khichdi in the beginning or in the end, when khichdi is boiled. Adding tadka later gives more flavour.
Khichdi is usually cooked with little loose consistency (or a bit diluted), but to attract kids you can cook it with thick consistency (similar to boiled rice), along with vegetables. It will give kids an illusion of vegetable pulav and probably they wouldn’t say no to khichdi.
Come, let’s cook this simple meal in a very easy manner.
Split green moong daal 1/2 cup
Rice 1/2 cup
Asafotida 1/8 tsp
Salt, as per taste
Red chili powder 1/2 tsp (optional)
Turmeric powder 1/2 tsp
Dry red chilis 2 small pieces (optional)
Cumin seeds 1/2 tsp
Rai seeds 1/4 tsp
Curry patta 5-6
Oil 3 tbsp
Water as required
Take rice and moong daal in a big pan and wash them nicely, at least two times.
After washing, soak mong daal and rice for an hour.
Take pressure cooker and add mix of moong daal and rice along with the water. Switch on flame to medium heat. Water quantity should be four times more than mix of moong daal and rice. Add salt, turmeric powder and red chili powder. Mix it well and put the cover on cooker.
Let it cook for three whistles and open the cooker only when all steam settles down.
Now take a small frying pan. Heat oil on medium flame and crackle rai, cumin seeds, asafotida, curry leaves and dry chilies. Instantly add this tadka to khichdi.
Serve hot khichdi with a few spoons of desi ghee, pickle or curd along with roasted papad.