I know Good Friday was a few weeks ago but Mom showed me how to make Khichdi in remembrance of my Grandmother. My Grandmother used to cook something similar to Khichdi on Good Fridays when she was growing up. Mom doesn’t usually make this so it was something special. I hope you enjoy!
1 cup Rice (washed)
1 cup Moong Dal (washed)
1 ½ cups of peas and carrots*
¼ teaspoon of turmeric powder
¼ teaspoon of mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon asafetida powder
1 large tomato cubed
1 tablespoon finely chopped ginger
2 green chilies finely chopped
2 tablespoon of ghee
Salt to taste
In a pot add rice, moong dal, turmeric powder, 1 tablespoon of ghee, peas and carrots and salt to taste with 3 cups of waters cook until tender.
In another pot add the rest of the ghee, mustard seeds, cumin seeds and asafetida powder. When seeds start to pop, add 1 large tomato and ½ cup of water to help cook the tomato. Also add the ginger and green chilies. Mix rice into the tomato mixture when tomato is done cooking. Then you are done.
We ate our Khichdi with papadum and pickle.
*We used frozen peas and carrots but you can uses any vegetable you have on hand.
Note: If you use a pressure cooker to cook the rice and dal it will cook quicker.