Mausiji's UP Estyle Khichadi and Indian Food Palooza

Have you heard the famous saying: "Khichadi ke char yaar: Dahi, ghee, papad, and aachar". A simple khichadi (lentil risotto) can taste so delicious when its eaten with its four best friends: Yogurt, ghee (clarified butter), papadum, and aachar (pickle).

Khichadi is "Indian fast food" in some ways. Indians eat a wide variety of khichdi's namely Bisi bele bhath (a southern favorite), simple moong daal/lentil khichdi, arhar daal khichadi etc. The kichadi I am going to share is eaten in western UP. Believe me this khichari is in a different league altogether !

I ate this Urad daal khichadi for the first time when my mausiji-in-law visited us in Princeton. This royal khichdi is made with minimal ingredients.  Mausiji told us that it was one of the first dishes that she learnt from her sister-in-law/mother-in-law when she got married as it was a favorite dish in their joint family. Mausiji is an awesome cook and always ready to adapt to latest technology in cooking. Having eaten a bunch of meals made by her, I can testify that she is a great cook!

This khichadi is a bit thicker than other khichadi that you may have eaten and is usually served with lots of ghee and hing ka aachar. When I first ate it, it was a privilege to also eat mausiji's hand-made hing ka aachar which I haven't found in the Indian grocery stores in US.  I would have to either learn how to make it from her (too ambitious plan) or figure out a place from where I can buy it as we make this khichadi often at home and I always remember her pickle while eating it.

Recipe:
Serves 3-4 for dinner or lunch

Ingredients:

1 cup basmati rice

1 cup split urad daal (with skin)

2 tea spoon salt

2 tea spoon red chilli powder

1/4-1/2 teaspoon hing

2 inch grated ginger

and "char yaar of khichadi"
3-4 table spoon Clarified butter
Hing ka aachar or any pickle
Papadum
yogurt

- Soak rice and daal separately for 1/2 - 1 hour ( I have soaked them for 5-6 hours and that works too)

- Put a heavy bottom pan on medium heat settings
- Add two and half cup water to it. Add salt, chilli, hing, and ginger to the water

- Once the water starts boiling, add rice (drained) and daal (drained) to the boiling water and mix.

- Cook for 10-15 minutes until most of the water is absorbed by the rice and lentils

- Reduce flame to low and cook for another 5 minutes, At this point the mixture will be very dry.

- Switch off the gas, and cover the pan with lid for ten minutes

- Serve warm with Pickle (hing ka pickle preferred), Ghee, Dahi and Papadum

I am linking this post to the Indian food palooza hosted by Indian Simmer, The colors of Indian Cooking and Creative Culinary.