Khamaani Khichdi

Khamaani Khichdi

A hearty khichdi with sautéed onions and potatoes, green chilies, and moong dal-rice cooked together, finished with an additional tempering on top.

Ingredients

• 2 onions (cut in long pieces)
• 2 potatoes (medium)
• 3–4 green chilies
• 1/2 cup moong dal
• 3/4 cup rice (washed)
• cumin (jeera)
• red chili powder (lal mirch)
• salt
• turmeric
• oil (for vaghar (tempering))
• mustard seeds (rai) (for vaghar (tempering))
• asafoetida (hing) (for vaghar (tempering))
• 5–6 cups water (add more if you want it more watery)

Instructions

1. Prepare the vaghar (tempering) in oil with mustard seeds and asafoetida.
2. Add onions and potatoes and sauté the onions well.
3. Add green chilies and sauté for 2 minutes.
4. Add moong dal and washed rice.
5. Add turmeric, red chili powder, salt, and 5–6 cups water.
6. Stir once and cook on medium flame.
7. When it boils, reduce the flame to low, cover with a lid, and let it cook until the water is absorbed.
8. Mix, then do an additional vaghar on top.
9. If you want it more watery, add water.

Tips

• Adjust consistency by adding more water if you prefer a more watery khichdi.
• Finish with an extra tempering on top after cooking.