Monday, January 12, 2015

Urad Dal ki Khichdi

Khichdi is a comfort food and which is prepared with a mix of Rice and Lentils and is considered to be comfort food. Urad Dal ki Khichdi is a very simple Khichdi which is prepared with Urad dal (Split black gram) and Rice and is seasoned with fresh ginger and green chilies.

Urad Dal ki Khichdi
Khichdi is truly a comfort food and my Mom makes it every Saturday.... I have no idea but its kind of a tradition, now I too follow the same and make Khichdi on Saturday's and as usual Hubby dear never misses a chance to pull my leg for this.... There is a common saying in Hindi "Khichdi ke hain char yaar.....dahi, papad, ghee achar" and thats how its served at our home. {English Translation - Khichdi has four friends,Dahi (yogurt), Papad (Poppadoms) Ghee (clarified butter) and Achar (pickles)}


 Urad Dal ki Khichdi is specially prepared by my Mom on the day of Makar Sankranti also known as "Khichdi" in Uttar Pradesh and parts of Bihar. Makar Sankranti is a a Harvest Festival celebrated across India with diverse rituals and customs of which some of the common ones are kite flying and serving sweets made with Til and Gud.

Here is the simple recipe for "Urad Dal Ki Khichdi"

Ingredients

Urad Dal (chilke wali) / Split black gram -  1/2 cup
Rice - 1/2 cups
Ginger, grated - 1 tablespoon
Green chilies 2-3 (adjust according to taste)
Jeera (cumin seeds) - 1 teaspoon
Cloves - 4-5 pieces
Hing (Asafetida) - a pinch
Oil - 2 tablespoon
Salt to taste

Tempering (optional)

Jeera - 1/2 teaspoon
Dry whole red chilies - 2
Ghee / Oil - 1 tablespoon

Method

Pick,wash and soak rice and urad dal for  at least 30-45 minutes. Chop green chilies and grate ginger and keep aside.





Heat 2 tablespoon of oil in a pressure cooker, add jeera, cloves and asafetida, once the spices start releasing the aroma add grated ginger and green chilies, mix well and fry for 2 minutes.




Add 2 1/2 cups of water along with salt and bring it to a boil, add the soaked urad dal and rice, mix well let it come to a boil. Close the lid of the pressure cooker and let it cook until 3 whistles (this may vary from brand to brand but if soaked well then the khichdi should be done in 3 whistles)



Once you hear the third whistle of the pressure cooker, turn off the heat. Let all the steam escape and then carefully open the lid of the pressure cooker.


Enjoy garma garam khichdi along with a dollop of ghee.


Tempering (Optional)

Heat ghee is a small frying pan, add the red chilies along with jeera, once the jeera starts cracking and starts releasing its aroma, turn off the flame and pour it over the khichdi.

Notes:

I have not used tempering after the khichdi is prepared but if you want to add then do read the method mentioned above.






2 comments:

  1. This sounds interesting . I always use moong dal. Now I shall try with urad dal.

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    Replies
    1. Thanks Shobha, I am sure you will like it.

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