Khichdi

In many families, Khichdi is necessarily prepared on Saturdays. The reason being the strong belief that eating Khichdi on Saturdays protects humans from any ill effects of "Shani Grah" the planet Saturn. But the spicy khichdi with its accouterments is enjoyed for its delicious taste that goes beyond the traditional reason for eating khichdi.

The dish is widely prepared in many Indian states like Bihar, Jharkhand, Uttar Pradesh, Orissa, Gujarat, Maharashtra, and Bengal Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns.

We need:

Basmati rice 2cups

Moong daal 1 cup

Masoor daal 1cup

Ghee - 4 tbsp
Red chilly 2
Bay leaves 2
Jeera 1/2 tsp
Ginger -Garlic paste 1 tbsp
Green cardamoms 2
Cinnamon 1-inch stick
Cloves 3

Turmeric powder 1/2 tsp

Red chilly powder 1 tsp
Jeera powder 1tsp
Dhania powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
Sugar 1/4 tsp.
Cauliflower 5 flowerettes

Method:

Roast moong dal on medium flame and wash with rice and masoor dal.

In a pressure cooker add Ghee and add jeera.

When jeera/ cumin seeds splutter add whole garam masala and ginger garlic paste.

Saute for 2 minutes and add cauli flower and powdered masalas.

Saute for 2 more minutes and add washed rice and dal.

Add salt, sugar and water.

Close the cooker and cook on medium flame for 3 whistles.

Before serving heat ghee and spread on khichdi.

Serve hot with curd or pickle.

Check blogging marathon page to see what my fellow bloggers are cooking for BM #11.