Khichadi

Khichadi described here is a mild but nutritious dish that can be served to person under weather because of upset stomach, fever, headache or kids just starting to eat solid foods.

Ingredients (Serves 2):

• 1 cup rice
• 1 cup mogar (yellow moong daal)
• 1 tsp haldi (turmeric)
• 1/4 tsp hing (asafoetida)
• 2 tsp salt

Directions:

1. In a pot, rinse rice and daal together.
2. Add 4 cups of water and put on medium heat.
3. Add haldi, hing, and salt. When it starts boiling, cover pot partially.
4. Check after 15 minutes. If needed, add water, cover, and reduce heat to low.
5. After 10 minutes, adjust consistency to semi-solid or soup-like by adding water.
6. Let it simmer for anther 10 minutes.
7. For a smooth consistency, mix well with swirling motion.
8. Serve with ghee.

Khichadi can be served with mango pickle, kadhi, papad, yogurt, or on its own. There are also regional variations of khichadi. In Gujrat, khichadi has ginger, raika tadka, and curry leaves. In Maharashtra, "Mugachi Khichdi" has rajah garam masala and is served in place of pulav.