Maharashtrian rice khichadi

As the winter sets in, one would not like to stand long in the kitchen and cook.  Its always comfort food that we crave during those cold nights and that too the food should be hot.  One such comfort food from the western side of India is the khichadi.  For the south Indians, it is the Venn Pongal which is had for breakfast and for the northies, it is this khichadi.
 Khichadi with peanuts and the sweet and tangy Gujarathi Kadhi is a great combination and neverthless to say, this kadhi when had hot is like a soup good for you to digest the heavy khichadi.  Its a match made in heaven.

 Khichadi 

Ingredients :

1 cup rice ( any kind of rice will do )
1/2 cup toor dal
1 medium onion chopped
3 - 4 tomatoes chopped
2 - 3 cloves garlic chopped
1 small piece ginger chopped
2 green chillies slit
1//2 tsp. mustard seeds
1/2 tsp. jeera
a few sprigs curry leaves
handful of peanuts
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1 tsp. goda masala ( Maharashtrian black masala ) or garam masala
1 potato cut into cubes and 1/2 cup green peas ( this is optional )
Salt to taste
1 tbsp. oil / ghee

Method :

1.  Heat oil / ghee in a pressure pan.  Add the mustard and jeera and allow to splutter.  Next add the peanuts and fry for a few minutes till they turn deep red and crisp.

2.  Add curry leaves, green chillies, onion and tomato, turmeric powder, little amount of salt and saute till the onions and tomatoes turn soft.

3.  Meanwhile wash the rice and dal together and keep aside. 

4.  Add red chilli powder, goda masala / garam masala to the onion - tomato mixture and mix well.  Add the potatoes, peas and the rice and dal, salt to taste and mix well till all the grains of the rice are coated with the onion tomato paste.

5.  Add 3 - 4 cups of water and pressure cook normally.  If you want to khichadi to be gooey, add more water and pressure cook for about 5 - 6 whistles.  If you want the grains in the khichadi to be separated, cook for about 2 - 3 whistles.  Serve hot with kadhi.

You can add or omit vegetables to you liking.  Some vegetables that go well in khichadi is brinjal, gherkins (tondli), broad beans, carrot, beans, potato, green peas, butter beans.

Sending this to Ec's WYF Specialty Food.

Krishnaarpanam