Khichdi is not something I grew up eating. But once I came across this recipe I prepare it regularly with rice and moong dal. I like to prepare it because it is balanced , easy to prepare and we prepare with as many or less items as per availability. Some days I add lots of veggies to the khichdi when they are available and some other day I prepare with just onion, tomato, ginger garlic. Both the ways it tastes good. I wanted to find alternative to rice so that I can prepare it for breakfast. Adding broken wheat/dalia/godhi cuts(kannada) made it taste good and was well accepted at home so now it is a regular in the breakfast menu. Here is my version of this khichdi.
- Broken wheat- 1/2cup
- Moong dal – 1/2 cup
- Oil – 3+2tsp
- Ginger- small piece
- Garlic – 10 cloves
- Carrot – 1
- Beans – 8-10
- Green peas – 1/4 cup
- Tomato- 1
- Salt to taste
- Turmeric powder- 1/4tsp
- Red chilly powder- 2tsp(can be adjusted as per spice level)
- Garam masala – 3tsp
- Red chilly- 1
- Jeera – 1/2tsp
- Hing- a pinch
Method of preparation-
- First soak the moong dal and broken wheat for about 30min
- Take the pressure cooker. Add 3tsp oil and then add finely chopped ginger and garlic.
- Once they are fried next add the onions followed by tomatoes.
- Once they are half fried add carrot and beans cut into big pieces. Also add fresh or cooked dry green peas.
- Drain water and add the moong dal and dalia.
- Now add salt, turmeric, chilly powder and garam masala.
- Mix everything very well.
- Add water little above the level of the mixture. Since this is prepared little liquidy we will add more water here.
- Cover and cook for 2 whistles. Allow the pressure to escape naturally.
- Now prepare a tadka of oil+ red chilly pieces + pinch of hing+ jeera+ chilly powder and pour over the khichdi.
- Mix well and serve.
- Replace broken wheat with rice to prepare rice and moong dal khichdi
- It tastes best when served hot so I haven’t tried in lunch box
- You can skip the veggies to prepare plain khichidi.