Today I'll be showing you the recipe of Bangalore-style Khichdi Recipe. This khichdi is quite different from the khichdi made in the north of India, but trust me you'll love it. I grew up eating this, and this is the best comfort dish. A yellow rice flavoured with onions, tomatoes, aromatics which tastes best with ghee. Check out the step-by-step picture instructions and do try it out. Let me know in the comments how it turned out.
INGREDIENTS:
- Oil- 3 tbsp
- Cloves- 2 nos
- Cinnamon- 2 1'' sticks
- Cardamom- 2 nos
- Onion- 2 nos (large, finely sliced)
- Mint leaves- 1/2 cup (washed)
- Ginger garlic paste- 2 tbsp
- Turmeric- 1 tsp
- Tomatoes- 4-5 nos (large, chopped)
- Salt- to taste
- Zeeraga samba rice- 1 1/2 cups (washed and soaked for atleast 1/2 hour)
- Roasted moong dal- 1/2 cup
- Water-
- Chopped coriander leaves- 2 tbsp
- Green chillies- 4-5 nos
PROCEDURE:
- Heat oil in a thick bottomed vessel. Once the oil gets hot, add the whole spices and let it crackle. Now add sliced onions to it.
- Saute the onions till they turn soft and translucent.
- Now add mint leaves, ginger garlic, turmeric and salt to it. Saute for a min.
- Now add roasted moong dal, coriander leaves and chopped tomatoes to it.
- Cook till the tomatoes turn soft and mushy.
- Now add water to it. Water depends on the quality of the rice. If the rice is aged, then you'll require more water and it'll take time to cook. If the rice is new, It'll cook up in less water. Make sure to use aged rice, as it yields non-sticky results. Add 2 cups of water and let it come to a rolling boil. We can add more if needed.
- Now add the drained rice and let it cook. Add more slt if needed.
- Once the rice is 70% cooked, place it on a old tawa and let it dum for 10-15 mins.
- Your Bangalore-style Khichdi is ready. Serve along with Tomato chutney and a dollop of ghee on it.
