Dal and rice as a one pot meal has a lot of variations. In our
home town 'airisiyum parupu' (dal and rice cooked together) is a
comfort meal and comes to rescue when there is no time. In north,
khichdi is one such one pot meal, which is unbeatable in taste.
Though there are many types of khichdi, I make two types of kichidi
one is dal kichidi and the other is this. This is made using fresh
groundnut, palak, aloo, dal and rice. It is totally nutritious and
fit for picky eaters.
Potato and groundnut is optional, but they enhance the taste a lot. I wait for maknig this when I get to see fresh groundnut in the market. Khichdi is meant to be mushy, but you may adjust the mushiness as per your wish. After cooking, while it is still hot, mush it with the laddle. If you wish to make it still more mushy then add some water and cook until the desired consistency without closing. Ghee adds a lot of flavour to this dish so do not miss it.
INGREDIENTS
nutritional information: serves 2-3
1/2 cup sona masuri (or basmathi rice)
1/2 cup moong dhal
2 bunches of palak
3/4 cup fresh groundnut
1 medium sized potato
1 medium onion chopped
1 medium tomato chopped
1.5 tsp ginger garlic paste
1 bay leaf
2 cloves
1 inch cinnamon
1 cardamon
1/2 tsp ajwain
2 tsp of oil
a pinch of asafoetida
1/2 tsp turmeric powder
4 cups of water
salt to taste
Method:
1. Chop onion, tomato, potato and unshell groundnuts. Soak rice for 30 minutes.
2. Heat oil in a pan, add whole spices and wait until aroma arises. Add onions and saute till they are translucent.
3. Add ginger garlic paste and when the raw smell fades add cubed potato, salt, asafoetida and turmeric. Cook for 2 minutes.
4. Add tomato and saute for a while. Add whole peanuts and mix well. Saute for 2 minutes.
5. In a mixer, grind palak leaves with little water and add them. Saute them for 2 minutes. Add rice and dhal, mix well for a minute.
6. Add water, check for salt and pressure cook for 6 whistles. When the pressure goes down, mush it as per your preference. If you wish for more mushy texture then add little water and cook without closing. Stir regularly to avoid charring. Serve with ghee dotted on it.
Top it generously with ghee. Goes well with plain curd or simply as it is.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
