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Uttar-dakshin Khichadi

Uttar-dakshin KhichadiKhichadi and Bisibelebhath are two of my most favorite comfort foods. There is nothing more satisfying than eating a piping hot bowlful, with a dollop of ghee melting on top. Khichadi is a popular dish in North India and Maharashtra. Bisibelebhath is a staple in the South, especially in Karnataka.
So I decided to experiment a little and came up with this Uttardakshin Khichadi that combines the flavors of the two dishes. Its super comforting, healthy and easy to make. Enjoy!
- 1 cup short grain rice (example, Sona Masoori)
- 1/4 cup moong dal
- 1/4 cup toor dal
- 2 tbsp sambar masala
- 3 to 4 dry red chillies
- 1/2 tsp red chilli powder or as per taste
- Salt (per taste)
- 1 cup green peas
- 1 cup green beans
- 2 tbsp ghee for tadka
- 1/4 tsp mustard seeds
- 1/4 tsp hing/asafoetida
- 1/2 tsp haldi/turmeric
- Chopped cilantro for garnish
How To Make:
Wash the rice and dals is separate containers and let the wet grains stand for half an hour. Then cook them separately in a pressure cooker such that they are quite soft (rice should become softer than regular white rice).
Heat the ghee in a heavy bottomed pan. When melted, pop the mustard seeds and add hing, turmeric and red chillies. Add the vegetables, sambar masala, chilli powder and salt and sautee for 3 tp 4 minutes. Add the cooked dal mix along with a cup of water. Bring it to a boil, turn the heat low and let it simmer for a few minutes. Add the cooked rice, mix well and simmer on low for a couple of minutes or until the khichadi has reached a thick consistency.
Turn off the heat and add finely chopped cilantro for garnish. Serve hot with a small dollop of ghee (clarified butter). You can also add roasted cashews, peanuts, or fried onions on top for crunch and additional flavor.