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Khichdi is a one-pot dish that gets ready fast and is one of the most convenient foods with taste and nutrition.
Khichdi derives its name from the Sanskrit word Khicca and is one of the world’s renowned dishes that is complete in itself. Moreover, the dish is easy to prepare and also contains all the nutritional benefits.
Also, Khichdi is a calorie balanced meal and delivers the right amount of protein required for the human body. It is one of those dishes that are almost preferred by every household from the youngest in the house to the elderly.
Khichdi is a versatile dish and there is a khichdi for every taste. Here are the seven ways you can spice up and revamp your regular khichdi to add more taste and nutrition. Try these recipes for a whole new experience.
The Lazy Khichdi
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Firstly, soak half cup dhuli moong dal and half cup rice for at least half an hour. Take a kadai, heat some ghee and add cumin seeds, grated ginger, some cloves of garlic and hing. Saute for a few seconds and add some peanuts.
Saute for half a minute and add the soaked rice and moong dal along with turmeric powder and salt to taste. Fry for a minute, pour enough for the rice and dal to cook, cover with a lid and wait for 15 minutes. Take it off from the stove and garnish with some fried cashews and onion rings.
Chana Dal Khichdi
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Soak enough rice in water. Leave it for 30 minutes. Take a kadai, add some oil, let it heat for a minute and then add cumin seeds, soaked and drained chana dal and saute it for 5 minutes.
Add turmeric powder and pour some water to bring it to a boil. Then add the drained rice. Cover and cook for 8 to 10 minutes till the rice is cooked properly. Very simple recipe, isn’t it?
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Take a pan and heat one tablespoon of coconut oil and add mustard seeds and cumin seeds. Wait till they splutter and add red chillies and curry leaves. Then add one medium sized onion sliced and a few cloves of chopped garlic.
Next, add one chopped potato, 100 gms of chopped pumpkin, and 50gms of green peas. Stir fry for 5 minutes. Add salt and then add garam masala, half tablespoon jaggery, and then add some drained rice or dal and 200 ml of coconut milk with 250 ml of water. Mix all the ingredients in the pan and cover it with a lid. Wait for 15 minutes till the rice is cooked.
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Finely chop one large sized onion and grate some coconut. Add both of them into a kadai without oil and heat it till the coconut turns light brown. Cool the mixture and grind it to a paste.
Mix one cup of washed rice with this paste, add some lemon juice, some grated ginger and garlic and keep this rice mixture aside for half an hour. meanwhile , marinate 250 grams of prawns with red chilli powder, turmeric, 2 tablespoons of spicy salsa and saute them for a few minutes.
Take a kadai, heat 2 tablespoons of coconut oil, add two cloves, half tablespoons cinnamon, and one finely chopped onion. Now add the marinated rice and stir for two minutes on medium flame. Now add the marinated prawns and enough water for everything to boil. Cover and cook till it's done.
Sprouted Moong Khichdi
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Mix one cup sprouted moong and one cup of washed rice and keep it aside. In a pan, add ghee and then add cumin seeds and hing. Once they splutter, add some grated coconut, red chilli powder, salt to taste, turmeric and coriander powder.
Now add the sprouts and the rice mixture, stir the ingredients and add enough water for them to boil. Sprinkle some fresh coriander leaves and close the pan and cook. Keep checking the vessel till the rice gets cooked.
By Gayatri Yellayi