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Recipe: Vegetable Poha Khichdi

July 27, 2022 12:54 IST

Typically khichdi is made by boiling lentils and rice together till it has a porridge-like consistency and then seasoning it.

Khichdis, that are each wonderful, nutrient-rich meals by themselves, exist in umpteen forms and ought to be much more celebrated than they are. They taste heavenly.

Maharaj Bhanwar Singh takes a short cut for his Vegetable Poha Khichdi and, unusually, poha or flattened rice is cooked up with yellow mung dal and a medley of vegetables of your choice.

Serve up this satisfying, fragrant khichdi hot, with a katori or bowl of dahi or raita, Gujarati-style kadhi, papad and a pungent pickle.

Photograph: Kind courtesy Khandani Rajdhani

Vegetable Poha Khichdi

Serves: 2



Editor's Note: A tbsp of ghee or butter or cashew butter instead of oil may make this khichdi taste more magical.

Consider adding ½ tsp hing or asafetida and/or 5-6 black peppercorns while tempering the mustard seeds and 1 tsp of grated ginger while frying the onions.

Other interesting substitutions in place of the vegetables already suggested or additions to this khichdi could be a handful of fresh, chopped methi or fenugreek leaves; or 1 tbsp kasuri methi or dried fenugreek; sauteed mung badis or mangodis or dried mung dal dumplings; sauteed chopped cashews; peeled cubed arbi (colocasia); peeled cubed sweet potatoes.

Several types of poha are now easily available like red rice poha, corn poha, organic poha, millet poha.

A healthy, diabetic-friendly red rice poha, for instance, could lend extra flavour to this khichdi.

Khichdi matches well with Gujarati kadhi or Goan eggplant pickle or sabudana or sago papad or fried fish or fried salt fish or a mutton fry.

Try, as an accompaniment to the khichdi, Reshma Aslam's recipe for Kadhi Pakora.

Or Sangita Agarwal's Dahi Baigana.

Else Hitesh Harisinghani's Sindhi Mutton Fry.

Maybe Ramapriya Suresh's Meen Pollichathu or Fried Fish In Banana Leaves Wrap.

You could take a page out of Maharaj Singh's book and try this variation: On any day if you have a little bit of dal leftover, fry it up with a mix of vegetables, imli, masalas and then add soaked poha.

Maharaj Bhanwar Singh is the corporate chef at Khandani Rajdhani, a chain of restaurants serving Rajasthani and Gujarati thalis.