How to make Khichdi 

Rich in nutrients, this khichdi scores high on the taste front too

Recipe 

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Khichdi-SK Khazana Recipe

• Short grain rice soaked 1 1/2 cups
• Sorghum (jowar) soaked 2 tablespoons
• Pearl millet (bajra) soaked 2 tablespoons
• Finger millet (ragi) soaked 3 tablespoons
• Amaranth (rajgira) soaked 3 tablespoons
• Split green gram with skin (chilkewali moong dal) soaked 1/2 cup
• Ghee 1/4 cup +
• Cumin seeds 1 teaspoon
• Asafoetida (hing) a pinch
• Curry leaves 20-24
• Ginger finely chopped 1 inch
• Green chillies chopped 1 teaspoon
• Medium carrot peeled and finely chopped 1
• French beans stringed and finely chopped 4-5
• Green peas 1/4 cup
• Turmeric powder 1/4 cup
• Salt to taste
• Curry leaves fried for garnish

Method

Step 1

Heat ghee in a non-stick pan. Add cumin seeds and sauté till the seeds change colour.

Step 2

Add asafoetida, curry leaves, ginger, green chillies and carrot, mix and sauté for a minute.

Step 3

Add French beans and green peas and mix well. Add sorghum, pearl millet, finger millet and amaranth, mix, cover and cook for 2 minutes.

Step 4

Add green gram, rice, turmeric powder and salt and mix well. Add 4 cups water, stir, cover and cook till fully done.

Step 5

Drizzle some ghee on top, garnish with curry leaves and serve hot.