The first time he proposed that can we eat khichdi in the breakfast, my immediate reaction was WHAT!! No Way!!
But hey whats bad in experimenting – so today I decided to go for it and loved it totally. Here is how simple this is to make.
Ghee – 2 tablespoon
1 small bowl urad daal chilka
1 small bowl basmati rice
coriander i.e. dhaniya powder / 1 teaspoon
Red chilli powder / 1 teaspoon (or as per taste)
Garlic ginger paste (1 teaspoon)
Asafoetida or Heeng (0.75 teaspoon) / my heeng is pretty mild so I like to put a little extra so please adjust as per the strength – remember to put a little more than usual so that you do get the classic heeng taste in the final dish. For a strong heeng, I will use only 2-3 pinches of heeng.
Water (4 to 4.5 bowls)
Salt – 1.5 tsp (adjust to taste)
Put ghee in a pressure cooker. When the ghee is bit heated up, add coriander powder, red chilli powder, garlic ginger paste and heeng. Stir for a minute or two, and add the daal (lentils) and salt to taste. Add 2 bowls of water and close the pressure cooker.
Cook on medium heat and switch off the heat after two whistles.
When this is cooled off a bit and you can open the lid of the pressure cooker, then add the rice and another two bowls or 2.5 bowl of water to it. Add a little more salt. Pressure cook again until you get another two whistles, and the fantastic khichdi is ready! Healthy and happy food.