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Home Dish Khichdi Platter

Khichdi Platter

Name: How to cook Khichdi Platter - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Khichdi Platter

#rain21 Give your stomach a break from all the fried snacks and instead treat it with a simple and sattvic moong dal khichdi that will keep you healthy this monsoon. Khichdi is the epitome of comfort foods in India; a detox food that has nothing but moong dal and rice that spell comfort with every bite. Khicdi with dim bhaja or Indian omelette, assorted vegetable fritters like begun bhaja (fried brinjal) and mixed veggies ,Pappad (poppadum) and a dollop of ghee on top to complete the khichuri platter.

Ingredient

Food ration :

3 people

Cooking time :

1 hr 30 minutes

100 gms

gobindobhog rice

100 gms

moong daal

70 gms

green peas

1500 ml

water

as per taste

Salt

as per taste

Sugar

bay leaves

dry red chillies

potato diced

tomato diced

1/2 tsp

cumin seeds

1/2 tsp

cumin powder

1/2 tsp

garam masala powder

1/2 tsp

turmeric powder

4 tbsp

mustard oil

1 tbsp

ghee

1 tbsp

vegetable oil

1/2

cinnamon stick

green cardamom

cloves

1 tsp

ginger paste

green slit chillies

Cooking instructions

* Step 1

Rinse gobindobhog rice thoroughly, spread it over a colander or net, and leave it to air-dry completely. Cut potatoes in chunks and tomatoes into quarters. blanch the frozen peas

* Step 2

Set a kadai on medium heat and add the moong dal to it. Dry-roast the dal for about 6 minutes or till it turns pinkish-brown giving off a nutty aroma. Stir continuously throughout to get an even roast. Once roasted, transfer the dal to a large bowl or saucepan, and wash it. Rinse just once; overrinsing will cause the moong dal to lose its nutty scent. Strain over a colander and set aside.

* Step 3

Back in the kadai, heat vegetable oil. Add the washed gobindobhog rice to it and it activates the smell. Now, add mustard oil to the pan, set on medium heat. Once the oil is hot, temper it with dried red chillies, bay leaves, cardamom, cinnamon, cloves, and cumin seeds. Add ginger paste and turmeric powder. Add the cut potatoes and tomatoes and cook till oil seperates

* Step 4

Add the rice and Daal and fry with the spices. Now add water and the peas and the slit green chilli.Cover and cook on low flame with occasional stirring. Daal tends to settle at the bottom and stick to the pan, so don’t forget to stir occasionally, scraping the bottom thoroughly. Add salt, sugar, ghee, garam masala finally

* Step 5

Turn off the heat, cover the pan, and allow the khichuri to rest for 2 minutes before serving. Serve with brinjal fry, omelette,papad and mixed vegetables curry.