2021 is here but I still love my desi comfort food. Comfort food for me is warm dal and rice or Khichdi. I remember Mom made Khichdi every time I was cranky. Now, I associate Khichdi with my dull mood. So whenever I am feeling low, my mind and body craves for Dal-Khichdi.
Another reason I like it is because it’s absolutely easy, no chopping or cleaning up utensils. Just dump everything in the IP or pressure cooker and your meal is ready in no time.
WHAT IS DAL-KHICHDI?
No wonder Indians developed this recipe for times when things got out of hand but they needed a fulfilling meal.
This Dal Khichdi is made of Moong dal and Rice. The moong dal is easy to digest and so makes it ideal for light meal. The ratio of dal-rice is 1:2 but you can adjust the ratio to 1:1 or 1:3 depending upon how creamy you want this Khichdi. The moong dal when cooked well makes this dish really creamy and mushy. Because it is light to digest and easy to eat, this dish is favorite among teething babies, toddlers and senior citizens.
VARIATIONS IN KHICHDI:
While the traditional Khichdi recipe is just rice and dal cooked with turmeric and salt, there have been manyvaritations to this humble dish.
Some like to make a crisp tadka with garlic to add to the Khichdi to add extra oomph.
I like to add vegetables like potatoes and onions. Also greens like methi/spinach/kale/beet leaves make an appearance in the Khichdi sometimes.
My favorite accompaniment with Khichdi is Pickle and Papad. I would highly recommend trying this particular brand of Mango pickle to pair with Khichdi.