Khichdi is a very common dish in various parts of India. Generally it is made with rice and split pigeon peas. My mother sometimes used to make a version of it with cracked wheat instead of rice. I make it by adding more grains and vegetables. —Kalpana
split pigeon peas (toor dal)
ghee or clarified butter
neutral oil like canola
inch piece of cinnamon stick
medium size onion, diced
garlic cloves, finely minced
inch piece of ginger, finely minced
jalapeno peppers, finely diced
red pepper, diced
frozen corn kernels
1 3/4 teaspoons
In This Recipe
Combine quinoa, barley, cracked wheat and pigeon peas and rinse in a two to three of changes of water. Let it soak in 2 ½ cups water for at least 30 minutes up to an hour. Drain and set aside.
In a medium Dutch oven or heavy bottomed pot, over medium-high heat, heat ghee and oil until it shimmers.
Add mustard and cumin seeds and let it sizzle.
Add all the dry spices and saute until fragrant, for 30 seconds.
Add curry leaves, onion, garlic, ginger and jalapeno and saute until onion turns light golden brown, about two minutes
Add all the vegetables and saute it until vegetables are well coated with spices, for another minute.
Add 2 ½ cups of water and drained grain mixture. Mix the contents of pots and season with salt.
Turn the heat up and bring contents of pot to a boil.
Reduce heat to low, cover the pot and simmer for 30 to 35 minutes or until all the liquid is absorbed and grains and dal are tender.