Khichdi or khichree is a rice and lentil pilaf that is a staple in the Patel family. Meera's amped up the traditional family recipe to give it a bit more oomph. Ghee (clarified butter) is a must while serving khichdi. It is almost always served with Indian pickles, papad and kadhi, a sour soup made with buttermilk.
With the cold weather coming in, this is the kind of comforting dinner the Patel family loves.
Wash the rice and the moong beans and drain.
Heat oil in a stock pot.
Add all the veggies. Add the ground turmeric, cumin and coriander (or curry powder).
Now add in the washed rice and lentils.
Add in 4-5 cups of water.
Option 1 – Transfer this mixture to an electric rice cooker and switch it on. The cooker will switch off when khichdi is done.
Lower heat, cover and let it simmer and cook. Stir occasionally so that it does not stick to the bottom of the pot.
When water is almost absorbed, check if the rice is cooked. If it is still al dente, add some more water.
Cook with lid on and low flame until the rice and lentils are both cooked. To test this, hold a grain of rice between thumb and forefinger. When you press it, the rice should become mushy and stick to your finger. If it breaks into two, it is still uncooked.
Switch off heat and keep covered for 10-15 minutes. The khichdi will cook more in residual heat.
Serve with a dollop of ghee on top with Indian pickles on the side.
Makes 4-5 cups of khichdi.
Note – Using 4-5 cups or double the amount of water will give you a texture like a pilaf. Using 6+ cups water will give a mushy risotto type texture.
You can substitute all veggies with 1 cup of frozen mixed vegetables.
Where to source ingredients for khichree?
Moong lentils, turmeric, cumin and coriander are available at your local Indian grocery store. They can also easily be ordered from online retailers like Amazon.