Wednesday, 7 December 2016

Khichdi Shak

Yellow Khichdi and Tameta Batata Vatana nu Shak (Lentil and Rice Mix with A gravy of Tomatoes, Potatoes, and Green Peas)

We have seen many recipes available for Masala Khichdi available on the digital platform, but I have never come across a recipe of the plain yellow Khichdi, a dish prepared regularly in Indian households. Khichdi is the comfort food of every Indian.

Different parts of India have their own variation and side dishes they serve the Khichdi with. In my Gujarati household, we normally serve it with a vegetable gravy. It is a simple mix of potatoes and green peas in Tomato Gravy.

The quickest meal to prepare and also one of the healthier options, this recipe is a weekly preparation in my kitchen. Far away across seven continents, this dish reminds me of my grandmother and I enjoy this as I feel nostalgic.

Khichdi with Shak

For the Khichdi

  • 1 cup yellow Toor Dal / yellow moong dal
  • 1/2 small grain rice
  • 1 tsp Hing (Asafoetida)
  • 2 tbsp of Ghee
  • 2 tsp Turmeric Powder
  • Salt to taste

For the Gravy

  • 1 large potato, diced into cubes
  • 1/2 green peas, frozen or fresh, as preferred
  • 1 1/2 tomato
  • 1 cup of water
  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 4-5 Curry leaves
  • 2 green chilies, split
  • 1 tsp Turmeric Powder
  • 2 tsp Red Chilly Powder
  • 2 tsp Dhania-jeera Powder (Coriander and Cumin Powder)
  • Salt to taste
  • Coriander leaves for garnish

Serve with papad, curd and pickle


For the Khichdi

  • Soak the dal and rice in cold water for 15-20 minutes. Once soft, pressure cook it for three whistles. Make sure you add adequate water as you want the Khichdi to be soft.
  • Once the steam is released and the pressure cooker cools down, open the lid and add turmeric powder, 1 tbsp of ghee, Hing (asafoetida) and salt and mix well.  Add water if needed and let the Khichdi boil till the flavors are absorbed well.
  • Add the remaining while serving the Khichdi.

For the Gravy

  • Heat oil in a pan and add the mustard seeds, curry leaves, an
    d green chilies. 
  • Add the potatoes after the tempering is fried. Add salt and cover with a lid. 
  • Once the potatoes are cooked, add the green peas and tomatoes and mix well.
  • Add all the powdered spices and cook well till the tomatoes start leaving the oil.
  • Add water and bring to a boil till you have a nice gravy like consistency.

Serve the Khichdi with the gravy, cool curd, roasted papad and lime pickle. I love to enjoy this in a traditional compartment plate, as shown in the picture. Enjoy it hot.