Ingredients
Main Ingredients
- Chana dal – 1/2 bowl (You can use any dal of your choices like Arhar, Urad, and Moong dal) If you want, you can make all the dal (mix dal) together.
- Rice – 1/2 bowl
- Turmeric – 1/2 tsp
- Water – 3-4 bowls
- Salt – as per taste
- Oil – 2 tsp
Optional Ingredients
- Vegetables Any prepared dry vegetable (such as Mix Veg, Cabbage Potato, Cabbage Potato Peas, Beans Potato) – 1/2 bowl
Note: If you do not have any pre-made vegetables, then you can make it by adding only lentils, but adding ajji makes it taste even better.
Main Ingredients for Tadka
- Desi ghee – 1 tbsp (the taste comes only from the tempering of ghee, so add a little more desi ghee)
- Hing – a pinch
- Whole red chili – 2
- Cumin – 1 tsp
- Red chili powder – 1 tsp
Instructions
- First, put gram dal in the cooker and apply a whistle. It takes a little more time to melt gram dal, that’s why we first melt half of the dal. If you are adding any other dal, then there is no need to melt it first, add it directly to the rice. Note: If you have less time then there is no need to cook gram dal first. Put everything together (rice, dal, salt, turmeric, vegetables) and give 4-5 whistles. Even if there is no vegetable, you can combine many pulses to increase the taste.
- After the gas goes out, mix everything else (rice, vegetables, salt) along with the lentils in the same cooker. Now add water according to how thin or Gadi you want to make the khichdi (by the way, three times the water is used in khichdi). By the way, there is no need to think so much, if you like khichdi, then you can add water later also, it will not affect the taste. Now close the cooker and put it on the gas to make Khichdi, first let the whistle come on high gas, after 2 whistles, reduce the gas and then after 2-3 minutes turn off the gas.
- Now after opening the cooker, stir it well with a spoon, if you like khichdi, you can add water now. Stir well again and take out the khichdi in a bowl. Now take out all the ingredients for tempering.
- Now, for tempering, heat desi ghee in a vessel, then add cumin, whole red chilies, and asafoetida to it.
- Now add red chili powder and 3-4 small spoons of water so that the tempering does not burn (pour the water a little later because the ghee sputters as soon as the water is added). Remember that cumin should not burn, otherwise it will not taste good. (Note: If you feel that your tadka will not burn, then there is no need to add water. You can add tadka directly to the khichdi).
- Now pour this tempering over the khichdi. Due to running water, you will feel how much ghee is there (as seen in the photo). Now mix it well.
- Take your khichdi is ready. Now serve it with papad (due to the non-availability of papad, we have served it with chips.) Serve with pickle and curd.
Notes
Points To Remember:
- You can put any dal of your choice in this, or you can put all the pulses in small amounts (like we do sometimes).
- If you want the real taste of khichdi, then apply the tadka with only desi ghee and use a little more desi ghee, and then you will be able to enjoy the real taste of khichdi.
- As we said above, we put water in the tempering only because cumin and red chilies do not burn. Do as you like, and ensure the cumin seeds do not burn.
- Prep Time: 10 mins
- Cook Time: 20 mins
