Few days ago, my MIL was remembering her days in Kullu. My FIL was posted there for a few years and lived in a cute little house on the banks of Beas river. She was telling me about the warmth of the neighbours and how they used to exchange dishes they prepared everyday. Since I am a big foodie, any mention of food gets my antennae active. So, I requested her to prepare one of the special dishes she had there. MIL went inside the kitchen and while I made the little one eat and sleep, she came up with the one of most delicious versions of the Khichdi I ever had! I was so hooked on to the Khichdi that I requested her to prepare one more time so that I can post the recipe on my blog.
Sharing the recipe of Pahadi style Urad Dal Khichdi. This is an easier version by my MIL as she knows I am a lazy chef and a complicated recipe will scare me out!
Khichdi Rice (we used Basmati tukda that we generally use for baby food) - 1 Cup soaked for an hour
Urad Dal with skin - 1/2 Cup, soaked for an hour
Desi Ghee - 2 tbsp
Curry leaves - 4-5
Black peppercorns - 3-4 no.
Cloves - 2-3 no.
Cumin Seeds - 1 tsp
Bayleaf - 1 no.
Asafoetida - 1 tsp
Green Chillies - 2-3 no.
Ginger - a small piece
Garlic - 4-5 pods
Onion - 1 small
Salt - to taste
Turmeric Powder - 1/2 tsp
Water - 2 Cups
1. Grind together the onion, ginger, garlic, curry leaves and green chillies. The mixture should be chopped, not blended. I used my electric chopper. Remember, we do not want a paste.
2. Heat 2 tbsp ghee in a pressure handi.
3. Add the bayleaf, asafoetida, cumin seeds, black peppercorns and cloves.
4. When they begin to splutter, add the chopped onion - garlic - ginger - curry leaves - green chillies mixture.
5. Saute on medium flame for 3-4 minutes.
6. Add the soaked dal and rice and saute on medium flame for another 2-3 minutes.
7. Add turmeric powder and salt and mix well.
8. Add enough water to cover the mixture 1/2" above. Mix well.
9. Cover and cook for one whistle. Let the steam escape on its own from the pressure handi.
Serve piping hot with salad.