Khichdi is one of the comfort food but I have done some fusion with this simple recipe and give new flavours to this bland boring Khichdi. It is a very simple recipe but some variations make the commendable taste where a mix of nutrients with some spicy taste. It has a very simple recipe where simple chichi is mixed bhaji which is a fusion of flavours in the mouth with a bite. I tried to make the simple khichdi with other variations. A precooked khichdi and vegetables but there is a little variation in a recipe it is made like Pavbhaji style and served a dollop of butter.
History Of Khichdi
Khichdi is a food that has ancient roots and is known to be the most enduring culinary export and it has an unimaginable number of mouth-watering flavours such as sweet and savoury variation which is healthy and amazing in taste. The name “khichdi” comes from the Sanskrit word Khicca meaning a dish made form rice and lentils but in many other regions have other variation such as bajra khichdi or moong khadi. In India, it is known to be solid food for babies to eat.
It is the dish that has been found in Mahabharta where Draupadi said to fed Khichdi to the Pandas during the exile. Also, it was a grain of rice from it eaten by Lord Krishna that made a hungry and furious where Rishi Durvasha lose his appetite when he and his disciples dropped in suddenly for lunch. It is also mentioned in Sudama’s story where he reached to Vrindavan to meet his friend Lord Krishna where he is carried two potlis, one is containing khichdi and other roasted gram. Where the khichdi patly is snatched by the monkeys so he took other potli of a roasted gram for his beloved friend. There are many other stories related to khichdi with many emperors and Britishers.
Read More: Dal Khichdi: A Comfort Food
Pav Bhaji Khichdi Recipe
Ingredients
- Toor dal 1/2 cup
- Rice 1/2 cup
- Water 4 cups
- Salt to taste
- Ghee 1 tbsp
- Oil 1 tsp
- Jeera 1 tsp
- Potato 1
- Onion 1
- Garlic paste 1 tbsp
- Cauliflower 1/4 cup
- Green peas 1/4 cup
- Tomatoes 1/3 cup
- Capsicum 1/4 cup
- Beetroot 2 tbsp
- Red chill powder 1 tbsp
- Hing 1/4 tsp
- Turmeric 1/2 tsp
- Pav bhaji masala 2 tbsp
- Garam masala pinch
- Lemon juice 1 tsp
- Coriander leaves 1 tbsp
Method
- Wash the dal and rice thoroughly, add it to the cooker, add 4 cups water, salt to taste, stir once and pressure cook them for 3-4 whistles on medium-low flame.
- Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir.
- Set a wok on medium heat, add ghee and oil, jeera and potatoes, cook until the potatoes are almost cooked. If you have boiled potatoes you can simply skip this step and along with other veggies.
- Add onions and garlic and cook for 2-3 minutes, further add red chilli paste and cook for 2-3 minutes. *NOTE: You can use garlic paste as well instead of chopped garlic and Kashmiri powder instead of red chilli paste.
- Add the veggies, salt, hing and water mixture, pav bhaji masala and turmeric powder, mix well and cook for 3-4 minutes.
- Add the cooked khichdi to the veggie masala and mix well properly with light hands, add water as required to adjust the consistency of the khichdi.
- Cover and cook further for 4-5 minutes.
- Add lemon juice, freshly chopped coriander leaves and a pinch of garam masala. Stir and cook for few more minutes.
- Your pav bhaji khichdi is ready to be served, serve hot with a blob of butter. Treat your palate with this fusion khichdi.
