Tag: diarrhoea

serves 2, 150 -200 gms.each

Ingredients:

• ½ cup Rice(chawal preferably Parimal also known as Patna rice)
• ¼ cup Moong dal (Mung beans)  (split green which contains more fibre or yellow which is easy to digest).
• ¼ cup Masoor dal( split red lentils).
• 2 tbsp. Tur dal (split pegion pea) .
• 3 ½ cups water.

Tips:

Requirements of water varies by types of vessels you use to cook khichadi

• 4 cups water if khichadi in direct pressure cooker .
• 3½ cups if khichadi in steel pot  in cooker.
• 4½ cups water if khichadi in sauce pan or kadhai.

Dry masala:

• 2½ tsp.salt
• 1 tsp.turmeric pd.
• 1 tsp.black pepper pd.
• or
• 1 tsp. red chilli pd.

Tempering ingredients:

• 2 tbsp.ghee.
• 1/2 tsp. mustard(rai)
• 2 cloves.
• 1/2 inch cinnamon stick.Asafoetida (hing).
• ⅛ tsp.Asafoetida (hing).

Method:

1. In one big steel pot mix all dals and rice .Wash and drain  3 times  with water .
2. Add 6 &1/2 cups water and all dry ingredients.
3. Side by side heat tempering vessel and add ghee. Once ghee melts,add mustard seeds and wait for crackling sound. Add cloves , asafoetida and cinnamon . Pour this mixture in khichadi pot. Stir the mixture in pot .
4. Place this pot in pressure cooker. Cover the pot with lid and close pressure cooker. Pressure  cook upto 4 whistles.
5. Open cooker after  pressure releases and serves hot and pour 1 tsp. ghee per  plate. khichadi with Soup,tameta nu shak, papad and pickle.
6. Serve hot khichadi with Soup,tameta nu shak, papad and pickle.

This is a simple type of khichadi which is healthy and yummy too but you can make more rich and spicy by adding different ingredients like onion and garlic and mixing some vegetables.

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