A rice and lentil medley, now being called by popular chefs of the world ‘The Indian Risotto‘ is the new Health Food of the world. The dish that was called once ‘a meal of the the poor, or a meal for the sick people has received its long due attention. For me it was always a dish that could be whipped within half n hour with loads of nutrition, flavor and simplicity. Fortunately I grew up in a house where food was God and my mom knew when to eat what.
I simply love khichdi and there are many-many varieties of Khichdi made in India. Infact, every region, every religion, and every house has its own version of making different kinds of Khichdi. For the new food vocabulary, it is Gluten Free, Vegetarian, Protein packed, high fiber, One-Pot dish. From Ayurvedic point of view, it is easily digestible. It balances all kinds of doshas-i.e. Vata-Pitta-Kapha. I don’t think it has any negative points.
It is essentially a well balanced mix of Lentil & Rice with or without vegetables which when cooked together become easy to digest by our body and completes a nutritional combo for a Vegetarian diet. Just by making a variation in the proportion of Rice and Lentils or by changing the consistency, it can suit different types of people.
Culturally, for an Indian it has much significance. It is served as Prasadam in Hindu temples, distributed in Mosques as Langar Khana, and in a Sikh Gurudwara as Langar. The dish that is now officially India’s National Dish surpasses caste, creed and color. Today, I am sharing with you the Baadshaahi Khichdi or the royal khichdi. Royal because it has dry fruits to make it more rich and nutritious, you can omit nuts if you do not like it. A regular version would have only lentil + Rice so lets see this royal version of our humble national dish.
Ingredients for 2 :
1/2 cup yellow Moong lentil
1 cup Rice
1 tbsp. Ghee
1 potato diced
1 medium onion diced
Salt to taste
½ tsp Cumin
¼ tsp Turmeric
4-5 Black pepper
1 whole red chilli
1 Bay Leaf
A small piece of Ginger (finely grated or 1 tsp juice extract)
Optional ingredients grated coconut and milk (recommended)
- The first thing when you start assembling the ingredients is to soak the lentils and rice in cold water (I suggest 45-60 minutes soaking time).
- Now boil 4 cups of water in a thick bottom pan.
- Once it starts boiling add soaked lentil-Rice
- Add Salt and turmeric. Keep it simmering on a medium heat for 10 minutes.
- Heat Ghee in another pan
- Shallow fry almonds, pistachio and raisins. Remove and keep aside
- In the same pan add clove, black pepper, cumin seeds, bay leaves, whole red chili (optional), cardamom, cinnamon all together
- Add cubed potatoes and onions and sauté till golden.
- Add this tempering to the boiling Khichdi.
- Keep the pot on a medium low heat simmering for another 8-10 minutes, and in between stir to check if it is not sticking.
- Cook well the khichdi till you achieve a soft consistency.
- Add nuts and ginger juice. Serve hot.
Enjoy creating this lovely dish.