We asked you to tell us how your mom prepared khichdi.
This is what Rediff reader Girish Mehta shared. You can share your recipes too!
Photograph: Kind courtesy Devika/Creative Commons
Girish Mehta, 34, from New Delhi says, "The recipe I am sharing is not any secret, but whenever it was made by my mom I always fell in love (with it).
"She taught us how to cook it in a way that's not too spicy.
"She was a good cook and I always enjoyed her homemade food. She passed away in 2009, and I miss her and her food.
"I will always cherish the taste which I still feel on (the tip of my) tongue."
- 1 tbsp ghee/olive oil (you can also use any cooking oil of your choice)
- 2/3 bowl of broken rice
- 1/3 bowl of green gram, split (moong dal dali)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp black pepper powder
- 3 bowls of water
- Salt to taste
- Take a pressure cooker, add ghee/oil and put the cumin seeds. Once the cumin seeds turned in brown, add water, black pepper and salt.
- As soon as the water reaches boiling point, add rice and dal (make sure that you have thoroughly washed the rice and dal).
- After a minute, cover the cooker and let it cook for 5 to 7 minutes or for 3/4 whistles.
- Remove from heat and wait for the pressure to be released from cooker. Once you open the cooker and notice extra water, place it on the stove and let the khichdi cook for another 3 minutes (without the lid). The consistency will be watery and too thick.
- You can have it with lehsun pooa (green chilli and garlic raita). Just take 200 gm of curd and add 150 ml water. Add green chilli paste with garlic and salt.
We ask you, dear readers, how did your mom prepare khichdi.
Share your mother's recipe along with a picture of the dish, and we'll post the most interesting ones on Rediff.com.
You can mail them to firstname.lastname@example.org (subject: Khichdi Recipes) along with your NAME, AGE and the place where you LIVE.
Do include a little information about what makes your mom's recipe so special.