A complete meal and a family favorite. When I made it over the weekend, my husband complained that I started making it less frequently than I should. So, it has to be done more often now. We used to eat it every Sunday without fail.
This is what many of you may call as one-pot-meal. It has everything that one would eat at lunch/dinner except fruits or deserts :)
I like to use a pressure cooker for this though this can be made in an open pot with a lid, but that consumes more energy and takes longer time. Another thing I want to mention is that my mom makes a slightly different version of this in which she likes to dry roast all dals before cooking them. That has it's own wonderful taste. Feel free to try both versions. I just get too lazy to dry roast the dals. This recipe takes me about 30 minutes from start to finish, including prep time.
Mili Juli Dal aur Sabziyon Ki Masala Khichdi - मिली जुली दाल और सब्जिओं की मसाला खिचड़ी (Mixed Lentil and Veggie Rice)
Toor/Arhar Dal - 1/4 cup
Chana Dal - 1/4 cup
Masoor Dal - 1/4 cup
Moong Dal - 1/3 cup
White Rice - 1 cup
Adrakh (Ginger) - 1 tbsp grated (grated really works well for this recipe, though feel free to add finely chopped as well)
Hari Mirch (Green Chillies) - 2-3 (I used 1 tsp red chilli powder instead as my husband and son don't like when chillies come in their bites)
Mix veggies - 1 cup (I use frozen mix of peas, carrots, corn and green beens)
Onion - 1 cup thinly sliced
Tomatoes - 1 cup sliced or chopped, as you like
Water - 8 cups
Haldi (Turmeric Powder) - 1 tsp
Lal Mirch (Red Chilli) Powder - 1 tsp (only if you are not using green chillies)
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Garam Masala - 1 tsp
Salt - as per taste
Oil - 1 tbsp
Jeera (Cumin Seeds) - 1/2 tsp
Rai (Mustard Seeds) - 1/2 tsp
Saunf (Fennel Seeds) - 1/2 tsp
Methi (Fenugreek Seeds) - 1/4 tsp
Kalaunji (Nigella Seeds) - 1/2 tsp
Tej Patta (Bay Leaves) - 2-3
Dalchini - 2 one inch pieces
Badi Ilaichi (Black Cardamoms) - 1
Laung (Cloves) - 4-5
- Wash and soak rice and dal together or seperately (it doesn't matter, I mix and wash and soak them).
- Take a pressure cooker and add oil to it.
- Add everything under tempering and let the seeds splutter and nice aroma of whole masalas start coming out.
- Add grated ginger and hari mirch to it and let it fry for 30 seconds.
- Add onions and fry till they become translucent.
- Add all washed and cut veggies and fry for 2 minutes.
- Add tomatoes and all the masalas and fry for another 2 minutes.
- Add washed rice and dal, mix well and fry for another 2 minutes.
- Add water to the cooker, mix well and cover and let it cook for 15-20 minutes (depending on how soft you like your khichdi to be)
- Once you switch off the gas, let the cooker cool down completely and then open the lid.
- Remove the whole spices (laung, badi ilaichi and dalchini) and tej patta from the khichdi, if you do not like that to come in your spoon when eating.
- At this step, you can either choose to add ghee here before serving to the entire khichdi (use the quantity based on your preference) or reserve it while serving.
Serve it with a dollop of ghee and with dahi, papad and/or pickle. I sometimes like to eat it without anything as it is yummy just like that.
I am sending this to MLLA # 23 event of Susan.