Vegetable Khichdi

 

Blogging Marathon 22 is beginning today and this week’s theme is Dishes from Bengal for me. Check out the other participants here.

Nilam came here when Sandy was in the US.

There was no power inside the house and the wind was howling outside. It was tug of war with the door, as it was not opening because of the wind pressure.

We had power back up, so things weren’t that bad.

A minute outside showed me how forceful the wind was. It was like walking through a storm (which was what it was!). I had to almost abandon my visit to the temporary shopping mall and manage with what we had at home.

Luckily, except for a couple of fallen roofs, there wasn’t much damage here and by night, things were back to normal.

Another reminder that we are nothing in front of Mother Nature!

Ingredients:

  • Rice                                :            1 cup
  • Moong dal                   :            1/2 cup
  • Mixed Vegetables    :            1 cup ( potatoes, carrots, peas and beans)
  • Ginger garlic paste  :           1 tsp
  • Green chilies             :            2-3
  • Bay leaf                       :             1, optional
  • Salt
  • Onion                            :            1 small, optional
  • Cumin                           :             1 tsp
  • Ghee                              :             2 tbsp, or per taste

Method:

  1. Wash and clean the dal and rice separately and let it drain while you prepare the vegetables. Heat a kadai and roast the dal for a minute (optional step, after the dal is dry).
  2. Clean the vegetables and dice them into even sized pieces. Mix the rice, dal, veggies together in a 5L pressure cooker. Add the turmeric powder, chilies, ginger garlic paste and bayleaf. Add 4.5 cups of water. Pressure cook for 3-4 whisles or until rice is cooked. Take off the heat.
  3. Chop the onion and keep aside. In a small kadai, add a spoon of ghee. Add cumins and chopped onions. Once the pressure falls, add this onion tempering to the khichdi and mix well. Dot with ghee and serve with Aloo Bhaja/Begun bhaja.

This recipe is off to :

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13 Comments

Filed under Rice, Pasta

13 responses to “Vegetable Khichdi

  1. Good one Loved the way you presented the dish.

  2. Rajani lovely pot, kitchdi comfort food for any time perfect one.

  3. Wow love your pictures Rajani, everything looks prefect!..nice shot..and Khichdi has all the right elements to look delicious..I agree on the Nilam front, though seeing how Sandy was, I knew Nilam was nothing..

  4. looks so yummy…I am lucky I don’t live near coast so Sandy really has not effected me except for public transport problems

  5. Loving that serving bowl, thank god Nilam was much more kind with us than Sandy na, super comforting khichdi inviting.

  6. Looks so inviting and appetizing.

  7. Love Love Love your pictures. Love everything, the presentation, the props and the kichidi of course. Amazing color and texture of the kichidi …picture perfect.

  8. The humble Pongal panai and Pongal in a spicier khichdi avtaar. I’m lovin’ it! Btw i can spot the Alu bhaja in the background and it looks quite tempting too. Post coming up???

  9. Homey & delicious khichdi. Love the addition of mixed vegetables.

  10. Very healthy version of khichdi

  11. Your khichdi is such a lovely one pot meal.Totally in love with your pics.Thanks for linking your lovely recipe.

  12. Lovely vessels for a lovely dish. I really like how your photos show the metal: very nice. I am glad to read that Sandy did not cause too much damage in your area. Thank you for contributing to My Legume Love Affair!

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