Skip to main content

Keeping it simple



Srivalli is back with another of her melas. After roti and curries, it's the turn of rice dishes! For her mela, I have the simplest rice dish in my repertoire. Chana Dal Khichdi, the easiest of comfort foods but also ceremonial. For this is the khichdi we make on bhai dooj, the first thing my brother eats after I put a tilak on his forhead to mark the occasion.

To make chana dal khichdi, boil 1/4 cup chana dal with 1 cup water until it's al dente. I've noticed that 4-5 whistles in the pressure cooker usually does it. While the dal is cooking, wash and soak 1/4 cup rice. Open the pressure cooker and add rice (without any more water, the original one cup is sufficient), 1/2 tsp cumin seeds, a generous pinch of salt and another generous pinch of garam masala. Add a tsp of ghee, close the pressure cooker and cook on a low heat for 10 minutes. By this time, you khichdi will be fairly dry and both the rice and dal will be well done. We serve it with plain yogurt, but by all means serve the other traditional accompainments (papad, pickle and chutney) alongside if you like.

Valli, I hope you like this much-loved khichdi as well. Oh! and this is just the first entry. There's more coming your way.

Comments

CurryLeaf said…
Simple and lovely.Good Job
Srivalli said…
wow simran, simple foods are whats so interesting...sure love this and looking fwd for more!
notyet100 said…
looks so simple yet delicious,...

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are