Rice is the essential food of India especially in the South.There are so many different varieties of rice and rice recipes, one cannot keep count. Most of us need to eat rice at least once a day. Normally, plain steamed rice is eaten with curries, but having the same thing everyday could become quite boring. That is why Indians have come with different ways to enhance the plain steamed rice into something special.
Biryani is the king of special rice varieties.It can be completely vegetarian or you can add any meat of your choice. It is a celebratory dish that is prepared on special occasions. It is time consuming and involves several steps.
We also have other simple preparations like lemon rice, tamarind rice, tomato rice, mango rice, curd rice, coconut rice, pulov and Khichdis. These are the most popular rice dishes. Most of these recipes require cooked rice therefore, making it easy to use leftover rice. The first five rice dishes mentioned in this paragraph are also great to pack in lunch boxes.
Today we're making Khchidi. This is a nutritious rice dish that is made with a combination of lentils and rice. Vegetables can be added. Every region has their own recipes for Khchidi. The lentils used are also varied. In my family we always use masoor dal also know as red lentils. Khchidi is supposed to be mushy. You should not see individual grains of rice and that is why more water than the normal amount is used to make Khchidi. Personally, I do not like mushy rice. You will find that I have used rice and water in a 1:2 ratio. I have used just carrots here, but you can use a combination of carrots and green beans. I do not like to combine lentils and green peas but if you don't mind it you can also add peas.
We are making this Khchidi in an Instant pot. If you do not have instant pot you can do all the frying on a stove top and transfer everything to an electric rice cooker and cook the Khchidi in it.
Ingredients:
Rice 2 cups
Red lentils 1/2 cup
Carrots 2, chopped
Onions, sliced 1/2 cup
Tomato 1,large
Garlic cloves 6
Ginger 1.5" piece
Green chili 1, add more if you like
Cardamom pods 6
Cloves 4
Cinnamon stick 1.5" piece
Turmeric powder 1/4 tsp
Ghee 1 tbsp, optional
Oil 2 tbsps
Salt to taste
Hot water 4 cups
Wash the rice and lentils and drain the water.
Grind the ginger, garlic and green chili into a paste using little water.
Puree the tomato in a blender.
Heat 2 tablespoons of oil.
Add the onions and fry until slightly browned.
Add the cardamom, cloves and cinnamon. Fry for 30 seconds.
Now add the ginger, garlic paste and fry until the raw smell of the ginger and garlic is gone.
Add the tomato puree and fry for a minute.
Add the rice, lentils, carrots and turmeric powder. Mix well. Add the ghee if using.
Add water, mix and close the lid with the pressure on.
Cook according to the instant pot's instructions for rice.
Add the spices and onion to hot oil. Fry. |
Add the ginger, garlic and green chili paste. Saute for a minute. |
Add the tomato puree and turmeric. Saute for a minute. |
Add rice, lentil and carrots. Mix well. |
Add the water and salt. Cover and cook till done. |