Khichdi with curd and papad
Rice and yellow moong dal cooked soft in one pot with ghee, jeera, hing and ginger: the comfort dinner for tired evenings and for anyone who is unwell, eaten with curd and papad (and pickle, if you have it). Plain khichdi has no onion or garlic, and a Jain home uses sonth (dry ginger powder) instead of fresh ginger.
- 35 minTime
- 15 minHands-on
- 4Portions
- 19 gprotein per portion
- 500kcal per portion
Ingredients for 4 portions
- 200 gRice
- 150 gMoong dal
- 3 tbspGhee
- 1 tspCumin, seeds
- 1 mlHing (asafoetida)
- 1 tspGinger, grated
- 3 mlTurmeric
- to tasteSalt
- ≈ 1.5 lWater
On the side
- 400 gCurd
- 4Papads
Method
- Wash the rice and moong dal together in three or four changes of water and drain.
- Heat 2 tablespoons of the ghee in the pressure cooker and add the cumin seeds. When they splutter, add the hing and ginger, then the rice and dal, and stir for a minute.
- Add the turmeric, salt and water, stir and close the cooker.
- Pressure-cook on medium heat for 4 whistles, about 15 minutes, and let the pressure drop by itself.
- Meanwhile, roast the papads one at a time over a low flame, turning them with tongs, until they puff up and turn crisp.
- Open the cooker and stir the khichdi well, mashing it a little; add some hot water if you like it looser. Serve hot with a spoonful of ghee on top, curd and papad.
