Bhuni Khichuri

A richer version of simple khichadi, Bhuni Khichuri gets its name from the roasted (bhuna) moong dal that is added to it. Along with moong dal,  add raisins, cashews and ghee to make your khichdi special.

Method: In a Pressure Cooker heat 1 tbsp of ghee. Temper the oil with bay leaves, green cardamoms, cloves, cinnamon stick and dry red chili. When the spices sputter, add 2 tbsp of finely chopped onion. Fry the onion till it is brown at the edges. Add 1 heaped tsp of ginger-garlic paste and fry for a minute. Add tomato puree to the above mixture. Continue frying till the tomato is cooked. You can add peas, carrots, potatoes, cauliflowers etc. Fry for couple more minutes. Add the roasted dal followed with the rice. Add turmeric powder and dry spice powder. Add raisins and fry for some more minutes. Add about 4 cups of warm water, salt and about 1/2 tsp of sugar. Mix everything. Add 1 tsp of Ghee. Close the lid of the Pressure cooker and cook for 4 minutes at full pressure. Cook for 3 mins. When you open the lid of the cooker, add a tsp more of ghee if you want. Add the roasted cashew. Keep container closed and serve piping hot with papad, chutney, fried hilsa, begun bhaja or any meat dish.

Multigrain Khichdi

If you are health conscious, this is the khichdi you should opt for. Rich in healthy fibre, proteins, vitamins and essential minerals, this khichdi is like an immunity booster for your body.

Method: Take 1/2 cup white sela rice, 1/2 cup brown rice, 4 tbsp arhar daal and 2 tbsp split black urad daal. Wash and soak all the rice and lentils for about 30 minutes. Heat oil in a pot and add cumin seeds. When the seeds start to crackle, add garlic. Sauté for a couple of minutes till the garlic starts turning brown. Add onion, green chillies, turmeric, asafetida and salt. Mix well and then add the soaked rice and lentils along with the 3 cups water they were soaked in. Cook covered till it boils. Add moong sprouts, flaxseed powder, salt and pepper and water. Mix well and cook covered for 10 minutes or till the rice and lentils are cooked. Garnish with fresh coriander leaves and serve hot with a pickle of your choice.

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