Nabaratna Shahi Khichdi

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Khichdi (also khichdee, khichadi, khichuri in bengali, khichari and many other variants) is an Indian food preparation made from rice and lentil(dal), mainly with yellow Moong dal, or sometimes with mixture of different kinds of lentils. Khichdi is commonly considered to be a comfort and healthy food, as it needs very less spice and it is also an One-Pot meal, with rice, lentil and vegetables are also cooked together at one pot. Some fries, papad, achar, ghee and yogurt accompanies it.
In Bengali tradition it is customary to cook Khichuri/khichdi on rainy days. In India, Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to "adult" food.
Earlier, I posted a basic Bengali khichdi recipe, today I'm posting one shahi(royal) version of Khichudi, which definitely gives me comfort and satisfaction. Especially during summer time, Khichuri is just perfect for light lunch.


Ingredients:

Basmati rice : 2 cups
Red lentil(masoor dal) : 1/2 cup
Yellow lentil(Moong dal) : 1/2 cup
Onion : 2 (medium-chopped)
Carrot : 1(chopped)
Green beans : 7-8(chopped)
Potato : 2 (medium-cubed)
Cauliflower : 5-6 florets(chopped)
Capsicum(peppers) : 1 (chopped)
Green peas : 1/3 cup
Cashew nuts: 10-12
Raisins : 2 tblsp.
Turmeric powder : 1 tsp.
red chilli powder : 2 tsp.
Cumin powder : 2 tsp.
Coriander powder : 2tsp.
Shahi Garam masala(preferable) : 1 tsp. (I used normal garam masala and 2 tsp. biriyani masala instead)
Saffron(soaked in warm milk) : 2 tblsp.
Sugar : 1 tblsp.
Salt to taste
Oil/ghee : 3 tblsp.

Method :
Wash rice and lentils seperately. Then drain water and keep aside.In a pan, heat ghee or oil, add chopped onions and fry till golden brown. Then add chopped vegetabels, sugar, salt and all spice powders. Stir and mix well. Then add washed rice and lentils. Mix well with the vegetables.Then add about 3 cups of water and let it cook in medium flame. Khichuri has to be soft but not overcooked or mushy. So adjust water accordingly. If needed, add little more water to cook. When rice and veges are cooked, water should also evaporate.
Lastly, add raisins, cashew nuts, saffron mixed milk and shahi garam masala. Mix well with khichuri. Remove from heat.
Last, but not the least, sprinkle 1 tblsp. of ghee allover the khuchuri.Serve always hot. Khichuri tastes divine when hot.
Serve with some fries or Papad and some freshly made salad. In Bengal, Beguni(deep fried eggplant coated with gram flour or besan) and mixed vegetable dish/Labra are most common accompaniment with khichudi.

This light and simple dish goes to my event, Spotlight:Summer food & drinks.



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