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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I tried this recipe and my family loved it. It is the modification of the normal khichdi by adding herbs and spices which are not very common in khichdi. It is a north Indian dish. Ingredients:
50 g white rice |
50 g green gram (split) |
1 cup chopped mixed herbs (coriander leaves, mint leaves, celery, parsley and basil) |
1 cup chopped onion |
1 teaspoon ginger, grated |
1 teaspoon garlic, chopped |
1 teaspoon oatmeal |
2 teaspoons wheat germ |
1/4 teaspoon red chili powder |
1 teaspoon cumin seed |
1/4 teaspoon asafetida powder |
1 dried bay leaf |
salt, to taste |
2 teaspoons vegetable oil, for tempering |
4 -6 curry leaves |
Directions:
1. Heat oil in a wok, add cumin seeds and let it splutter for few seconds.
2. Add astefeodia, bay leaf, curry leaves.
3. After the leaf change color add garlic and ginger,let it cook for sometime.
4. The add onions, salt, chilli powder.
5. Mix for few minutes till onions are slightly transparent.
6. Add the remaining ingredients and water a little over twice the volume of rice.
7. Transfer it in pressure cooker or rice cooker and cook till done.
8. Serve hot with curd or any kind of raita.
9. For decoration sprinkle the khichdi with chopped coriander leaves and mint leaves.
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