They say old is gold, and what is gold, shall never lose its worth. Today let's prepare a dish that is as old as 600 years, and can be traced back to the 1400s of vintage India.
Termed from the Sanskrit word Kiccha, the humble khichdi has subtly sustained its importance in our diet over centuries. From being an early infant food to the most valuable Ayurvedic medicine for good immunity, a quick fix for food on a lazy afternoon to an enjoyable cuisine on a pouring day, our khichdi can be anything that we want it to be. Without further ado, let's take a quick look at what we've got here.
The “What”
½ cup Dal
1 cup Rice
Preferred Vegetables to go into the Khichdi
1 large onion
1tsm Garam Masala powder
1tsp ginger garlic paste
Salt- As per your taste
Pinch of red chilli powder
1 Tsp butter or ½ tsp Ghee
1 tsp vegetable oil
The “How”
Take a pan and heat oil in it. Add sliced onions and wait for them to fry. The onion will take a glassy look when cooked
Add ginger garlic paste and fry the onions a bit more for them to turn brown
Add the cut vegetables and saute them at low heat
Once the vegetables are cooked add these to the dal and rice in a pressure cooker. Add water so that food is fully submerged in the water
Add Ghee/butter
Let the mixture boil till three whistles
Take the cooker off and let the pressure out
Voila, your Saturday staple is ready! Enjoy your Dal Khichdi :)
Comments