Recipe Khichdi in the pressure cooker made with rice and split green mung beans
Simple, wholesome, light, fast, easy, comfort, meal-in-a-pot- I was toying with all the above adjectives while thinking of a name for this dish and each one was as fitting as the other.
You can resort to a Khichdi when:
~you have to cook something just for yourself
~you have come home late after a shopping spree and have no interest in searching through take-away menus
~ you’re feeling low in spirits
~you’re recovering from an illness
~you’re feeling homesick
~your maid is on leave/ or the dishwasher has conked off
Khichdi is a simple gruel of a lentil and rice which can be made bland / spicy, with/ without vegetables. It’s very versatile and can be made in a matter of 10 minutes if you have a pressure cooker and in 20 if you don’t. It’s also very forgiving-because you don’t need each grain of rice to be separate as in a pulao. You just throw in the ingredients and it take care of itself.
I’m sure everyone has their own recipe of Khichdi reserved for the times mentioned above. Here’s my recipe.
- 1/2 cup rice
- 1/3 cup split green moong
- 1 medium onion sliced
- 1/4 cup green peas optional
- pinch turmeric powder
- 1/2 tsp salt
- 1 tsp cumin seeds
- 1 tsp curry powder (optional )
- 2 tsp ghee (clarified butter )
- To prepare khichdi, mix the split moong and rice in a bowl. Wash it three to four times with water. Soak the mix in water for around 20 minutes.
- In the cooker, heat a teaspoon of ghee. Add the cumin seeds and let them crackle. Fry the sliced onions until translucent.
- Add turmeric powder, rice and lentils, and stir to combine. Season with salt and curry powder. Add frozen peas (if using) and water. Water must be 3-4 times the quantity of the rice-lentil mix. In this case, roughly 3 cups. Let it come to a boil. Close the lid of the cooker, with the weight. Get the flame to SIM after 3 whistles. Switch of the flame in 3-4 minutes.
- Open the cooker lid after pressure has dropped. Serve the khichdi onto a plate and top with a little ghee for that absolutely divine aroma. Eat it piping hot, with your favourite pickles and a bowlful of yogurt.