Khichdi one of the most popular and nutritious dish from our country has left its footmarks on a global platform as it has now been considered to the most versatile and high on balance food from our cuisine and my innovative twists on khichdi have now evolved a number of unusual varieties to the basic recipe as well.
The Covid pandemic and lockdown, restricted movements and limited availability of ingredients in the recent challenging times left hardly any options with us but to adjust with whatever we had in house and still cook something healthy and beneficial for our immunity levels to be strengthening.
Khichdi has always been a very enjoyable moment for me to prepare and also enjoy it as a meal with a bowl of curd or raita and papad, salad alongside. While I also accepted a challenge sometime back of creating global desi khichdi varieties to suit a menu card of a client it truly made me put on my thinking chef cap and scribble down some combinations and concoctions answering the how and what to add into the khichdi in order to make it taste and look new and tasty.
During the course of time i was able to work on almost 12 different options with global cuisines attached to our desi dal khichdi concept and the trials and experiments were great fun, the tasting panel of course had the best time having every single bit full of flavor and twist of taste in it. Some of my creations included indo- Italian dal khichdi, indo- mexican tadka khichdi, Spanish olive and lentil khichdi, the tender coconut spiced Filipino style fusion khichdi, the schezuan tadke wali chicken tikka khichdi and many more.
Here are a few ideas for all our readers to try with Khichdi on the go!
Recipe-1] ACHARI DAL KHICHDI
Ingredients
For the tempering:
Oil/ghee-2 tsp
Hing-1/4 tsp
Cumin seeds-1/2 tsp
Ginger-1 tsp chopped
Green chili-1 tsp chopped
Red chili-1 -2 slit
Roasted crushed peanuts- 2 tsp.
Coriander leaves- 2 tbsp. chopped.
Mango pickle with masala- 2 tsp
For the khichdi mixture:
Rice-1 cup soaked for 20 mins
yellow moong dal/ Toor dal- ½ cup soaked for 20 mins.
water- 4-5 cups
assorted veggies- carrots/ beans/peas/ cauliflower/ potatoes to be cut into small pieces/pre-prep to be done for all.
Tomatoes-2 small chopped
Turmeric powder-1/2 tsp
Salt to taste
Method:
- Prepare all the ingredients for the khichdi recipe.
- In a thick bottomed pan combine together the dal, rice, salt, water, turmeric and veggies of your choice and tomatoes, simmer them for 20-25 mins or until well cooked and lightly mash it.
- Heat oil/ghee in a tadka pan add in the ingredients for the tadka and allow them to crackle and splutter for 20 seconds, add this hot tadka into the almost cooked dal rice mixture and add coriander leaves and cover and cook for 8-10 mins on low flame. Serve hot.
Recipe-2] DESI DALIYA WALI KHICHDI
Ingredients:
oil-2 tsp
ghee-2 tsp
mustard seeds-1/2 tsp
cumin seeds-1/2 tsp
hing-1 pinch
curry leaves- 4-5 no
slit green chilies-2 no
ginger-garlic-1 tsp chopped mix
onion-1 small chopped
tomato-2 med sized chopped
salt to taste
daliya/ cracked wheat- 1 cup soaked in 4 cups water for 1 hour.
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Red chili powder-1/2 tsp
Garam masala powder-1/4 tsp
Water-to cook as needed
Coriander leaves- 2 tbsp. chopped
Slice of lime/ lime juice- 2 tsp to add and serve.
Method:
- Prepare all the ingredients for the khichdi and keep aside.
- Heat oil and ghee in a thick bottomed pan and add in the ingredients for tempering one by one and add onions and saute until light browned, add tomatoes and salt, all powdered spices, add the drained daliya and veggies of your choice and mix well.
- Add water little more than double the amount of daliya to start with and add more gradually as it cooks up on a low flame. Cover and allow to cook in steam for 20-25 mins, adjust salt and texture.
- Add in the coriander leaves and mix, add a little fresh lime juice on top and enjoy this khichdi with a bowl of fresh cut salad and curd.
Recipe-3] JHATPAT CHICKEN KEEMA KHICHDI
Ingredients
Brown rice/white rice -1 cup boiled and cooled
Toor dal/ yellow moong dal-1/2 cup soaked for 20 mins
Oil-2 tsp
Shahi jeera-1 tsp
Bay leaf- 2 no
Black peppercorns-3-5 no
Ginger-garlic-chili paste-1 tsp mix
Onion-1 chopped
Tomato-2 med chopped
Salt to taste
Coriander powder-1 tsp
Cumin powder-1 tsp
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Kasuri methi-1 tsp
Water- as needed to cook
Green peas-1/2 cup
Brown onions-1 cup fried
Cashews and raisins- 2-3 tbsp. fried for garnish
Rose water-2 tsp
Fresh coriander and mint leaves- 2 tbsp. chopped
Method:
- Prepare all the ingredients for the chicken keema khichdi
- Heat oil and ghee in a pan add in the ingredients for the tadka to start with and after few seconds add in the onions, ginger-garlic-chili paste and cook for a few minutes.
- Add in the tomatoes and salt, masalas, kasuri methi, drained dal and cook for 1 min, add in the chicken keema and green peas and some potato cubes if desired.
- Saute everything well in the pan and add little water and allow to cook on a low flame for 20-25 mins until dal is cooked and keema is done as well.
- Now add in the cooked brown/white rice and mix it well with the dal and keema mixture, check for salt and adjust texture accordingly. Also add the browned onions and rosewater and cook in steam for 2-3 mins and serve hot garnished with coriander leaves, fried nuts and add some fresh lime juice before eating.
Recipe- 4] LASOONI TADKEWALI MIX KHICHDI
Ingredients
White rice/brown rice- 2 cups cooked.
Dal- yellow moong/ orange masoor-1/2 cup boiled.
Oil-1 tsp
Butter-1 tsp
Lemon grass-2 -3 pieces
Ginger-1 tsp sliced
Green chili- 1-2 slit
Garlic cloves- 3-4 no slit
Basil leaves- 4-5 no
Spring onion-2-3 sliced
Thai curry paste- red/ yellow/ green-2 tsp
Water- 2-3 cups
Coconut milk-1 cup
Peanut butter-2 tsp
Roasted crushed peanuts-2 tsp
Assorted veggies- carrots, Babycorn, broccoli, zucchini etc to be cut into small pieces and pre-cooked/blanched if possible.
Coriander leaves-2 tbsp. chopped
Method:
- Prepare all the ingredients for the tadke wali khichdi concept.
- In a thick bottomed pan heat some oil and butter add in the lemon grass, ginger, basil leaves and allow to flavor the oil for 15 seconds, add in the thai curry paste and 2-3 tbsp. of water and mix well.
- Add in the assorted veggies and boiled dal into the pan and add salt to taste, little water to be added and allow to simmer for 2-3 mins.
- Add in the coconut milk and cooked rice, peanut butter and mix, simmer for another 3-4 mins. Now heat a tadka pan and add in the ingredients for the tadka into it including the garlic, ginger, chilies, onions and saute to a light pink color, add in the peanuts and mix well, pour this mixture onto the prepared khichdi, mix lightly cover and cook in steam for 2-3 mins and serve hot garnished with basil/ nuts/ seeds etc.
Recipe-5] SCHEZUAN SUBZI HANDI KHICHDI
Ingredients
Oil-2 tsp
Butter- 1 tsp
Garlic-2 tsp chopped
Ginger-1 tsp chopped
Green chilies-1 tsp chopped
Cumin seeds-1/2 tsp
Curry leaves- 4-5 no
Onion-1 small chopped
Dry red chili-1 -2 no
Assorted veggies- carrots/beans/peas/potatoes/cauliflower/pumpkin etc cut into small pieces and blanched-1 cup.
Basmati/ kolam white rice/ brown rice- 1 and a half cup cooked.
Assorted dals, Cooked boiled ½ cup
Salt to taste
Water as needed
Turmeric powder-1/2 tsp
Schezuan chutney-2-3 tsp
Tomato puree-2 tbsp.
Chili flakes-1/2 tsp
Mixed herbs-1/2 tsp
Cheese- 2-3 tbsp.
Coriander leaves-2 tbsp. chopped or spring onion greens.
Method:
- Prepare all the ingredients for the mix- n- match khichdi concept.
- Heat oil and butter add in the cumin seeds, add all other ingredients for tadka and allow to splutter for a few seconds.
- Add in the onion and saute for a couple of minutes, add in the veggies and dal, salt and all seasonings, flavorings and mix well.
- Now add in the tomato puree and schezuan chutney and mix well. Add in little water and allow to cover and cook for 8-10 mins then add in the cooked rice, and mix well, simmer for 4-5 mins and serve hot garnished with greens, grated cheese and a dash of lime juice.
Recipe-6] VEGGIE OATS KHICHDI
Ingredients
Oats-1 cup, lightly roasted
Sprouts-1/2 cup
Oil-1 tsp
Ghee-1 tsp
Hing-1 pinch
Cumin seeds-1/2 tsp
Green chilies-1 no chopped
Ginger- garlic paste -1 tsp
Onion-1 small chopped
Tomato-1 chopped
Salt to taste
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Red chili powder-1/4 tsp
Water as needed
Assorted veggies to add- carrots/ beans/ peas/ broccoli/ corn etc.
Coriander leaves- 2 tbsp. chopped
Fried cashews and raisins-2-3 tsp
Grated fresh coconut/ desiccated coconut-2 tbsp.
Lime juice-2 tsp add and serve.
Method:
- Prepare all the ingredients for the khichdi recipe.
- Heat oil and ghee in a pan add in the ingredients for the tadka and allow to crackle for a few seconds.
- Add in the ginger-garlic, onions and saute till pink add green chilies, tomatoes, salt and all masalas.
- Now add in the veggies, sprout which can be partially cooked/boiled and added as well.
- Oats go in next and mix up everything well, add water around 1 and a half cup and allow to simmer and cook in steam for 12-15 mins, add in the coconut, nuts and coriander leaves mix well cook for another 2-3 mins and serve hot with pickle/papad/ dahi.
BRIEF ABOUT THE AUTHOR: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF IS A MUMBAI-BASED FOOD & HOSPITALITY CONSULTANT. HE HAS WORKED WITH ESTEEMED BRANDS LIKE THE TAJ GROUP OF HOTELS, KUWAIT AIRWAYS AND MANY MORE. BESIDES HAVING SPECIALISED IN OVER 33 PLUS INTERNATIONAL CUISINES CHEF KAVIRAJ IS A RENOWNED NAME IN THE WORLD OF HOSPITALITY EDUCATION, TRAINING AND DEVELOPMENT. HE HAS ALSO BEEN FEATURED ON STAR PLUS & COLORS TELEVISION. AN AWARDEE OF THE BHARAT VIDYA RATAN AWARD, BEST CHEF ASIA AWARD AND MANY MORE ACCOLADES MAKE HIM ONE OF THE ICONIC NAMES IN THE CULINARY WORLD.
