I know, I know. Khichdi doesn’t need a recipe. Everybody has one or ten. But this one I made last night because there were no vegetables at home and it was pouring outside is probably the best one I’ve made. Mostly because I didn’t add anything else to it besides mustard oil, salt and lots of turmeric. The consistency was perfect and the caramelized onions I made to go with it was so delicious!
Serves: 2 hungry people
Ingredients for khichdi:
Uncooked rice – 1/2 cup
Tur dal – 1/2 cup
Mustard oil – 2 tbsp
Turmeric powder – 2 tsp
Salt to taste
Rinse the rice and dal at least thrice.
Bring 3 cups of water up to boil in a pressure cooker, and tip the rice and dal in it.
Add the turmeric, mustard oil and salt.
Cover and let it cook on high till two whistles are let out.
Now lower the flame and let it cook for exactly 12 minutes.
Let the pressure drop on its own before taking the lid off.
Ingredients for the onion relish:
Onion – 1 large finely sliced
Ghee/oil – 1 tbsp
Sugar – 1 tsp
Pepper powder – 1/2 tsp
Salt to taste
Heat the ghee/oil in a nonstick pan.
Saute the onions in it with sugar, pepper and salt.
Let it turn nice and golden brown.
Serve with khichdi.
Additional: Heat a tsp of ghee and add a tsp of mustard seeds. Let them splutter before adding a handful of curry leaves. Once they crackle, tip it on to the khichdi and onions.