When you are sick and tired to the rich and spicy food, there’s nothing better than to have a wholesome comfort food. Even psychological studies show that when you consume comfort food it picks up positive emotions and also relieves from negative mental affects.
Comfort foods can be anything that you had while growing up or even that had some sentimental values attached. When I’m tired and lazy to cook, khichudi is that one thing that I hold close.
Khichudi reminds me of those rainy nights, the continuous sound of the raindrops outside and the yummy smell of the spices from mom’s kitchen. What’s your comfort food?
You can make khichdi in many ways – the runny style or even the dry or the bhuno khichudi. My favourite is the runny khichudi with lots of vegetables in it. You can use rice and dal like mung or masoor or you can make it with broken wheat or dahlia and mung dal.
I prepared this one a couple of days back for lunch with all the vegetable I could find in my fridge.
- ½ cup broken wheat or dahlia
- ½ cup split mung dal
- 1 cup of vegetables (I used carrots, peas, cauliflower and potatoes)
- 2 cups of water
- 1 tablespoon mustard oil
- ½ teaspoon whole cumin
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon chilli powder
- ½ teaspoon ginger paste
- Salt to taste
- Roast the dahliya and mung dal separately. Wash and mix
- Pour in the water and season with salt
- Boil till the dal is half done
- Add all vegetables
- Cook till the vegetables are tender, put in all the ground spices and mix
- Heat the mustard oil in a pan and throw in the whole cumin seeds
- As the cumin starts to splutter pour it over the cooked khichdi
- Serve hot with or without fries of choice
Hot Tips – You can opt not to roast the mung dal, but if you do then stir continuously as mung dal tend to get burnt very easily. Roasting the dahilya helps to get rid of the slimy texture.