In summer, khichdi must be eaten at least once a week. Weight control remains by eating khichdi. Also, people who have problems with digestion, they must eat khichdi. Generally, many people consider khichdi to be a disease-eaten food, but khichdi is very beneficial for everyone and helps in keeping you healthy. Come, know the recipe of making masala khichdi-
Ingredients for making Khichdi-
Basmati rice – 100 grams
Moong dal – 50 grams
Green peas – cup
Cauliflower – cup finely chopped
Capsicum – cup finely chopped
Potato – 1 chopped
Tomato – 1 finely chopped
Ghee – 2-3 tsp
Coriander leaves – finely chopped
Cumin – tsp
Asafoetida – less than pinch
Turmeric Powder – tsp
Ginger – inch piece finely chopped
Green chili – 2 finely chopped
Red chili powder – tsp
Garam masala – tsp
salt – as per taste
Whole garam masala – 7 black peppercorns and 2 cloves (coarsely crushed)
Method of making Khichdi-
To make masala khichdi at home, first of all, wash the basmati rice and moong dal thoroughly and soak them in water for hour. After half an hour, put rice, lentils and two and a half cups of water in the cooker and keep it for boiling. Let it cook till 1 whistle. After this, switch off the gas and let the rice cook in it till the pressure of the cooker is released. Vegetables also have to be cooked to make khichdi, for this you put 2 spoons of ghee in a pan and heat it. When the ghee starts heating, then add cumin seeds and fry it. Simultaneously, slow down the gas and fry asafetida, turmeric powder, ginger, green chilies and whole spices in the pan. Now add potatoes to this spice and fry it till it becomes slightly crunchy. Cook cauliflower and peas in roasted potatoes for 1 minute until they become crunchy, then add capsicum and fry for 1 minute. After the vegetables are roasted, add 1 cup of water, salt, red chili powder and garam masala to it, after mixing all the things well, add 1 cup of water to it. Meanwhile, the cooker dal rice khichdi will be cooked, as soon as the pressure is over, first of all check that the lentils and rice are cooked well. Add 1 more cup of water to the vegetables and let it boil. When it comes to a boil, add lentils and rice to the pan, mix it, if the khichdi looks too thick, then add a little more water to it and cook it for 1 to 2 minutes while stirring it. Khichdi is ready. Add some green coriander and mix it and take out the khichdi in a bowl. Garnish with a little ghee over the veg masala khichdi. This enhances the taste of khichdi. Papad, curd, pickle and chutney can be served with Khichdi.