A Lazy’s guide to cooking Khichdi

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About: I am no cooking pundit. I can’t cook well. In fact, while in a kitchen, I feel like a child lost in a Kumbh Mela. So, why this post then? Well, thats because you can’t go out to restaurants every night for dinner. Especially when there’s only one place for good food in your neighborhood and you don’t have a car. That pretty much explains why I HAVE to cook sometimes. Thanks to refrigerated ready to eat food, I don’t have much trouble. But sometimes, just sometimes, I feel that freshly cooked food tastes way better (of course, only if cooked by a good cook!) than microwaved ready-to-eat one.

Here is a quick way to prepare Khichdi. You can treat this as a Lazy person’s guide to cooking Khichdi sans all the usual troubles. Try this IF AND ONLY IF

  • you’re out of country AND
  • you absolutely don’t know cooking AND
  • you’re out of ready-to-eat microwaveable packets AND
  • you’re hungry (duh, so many ANDs)

In fact, I would be rather surprised if you even think of cooking this way, let alone following the recipe and cooking. Nevertheless, this recipe works really well for me. So, here you go. [I’m borrowing the style of recipe writing from Sudeshna]

Ingredients

Ingredients for Microwave Khichdi

Ingredients for Microwave Khichdi

  • Rice – 1 fistfull
  • Red Lentil (Masoor Daal, Musuri’r Daal) – 1 fistfull (well Clint Eastwood‘s Dollars trilogy seem to have taken a toll on my lingo )
  • Onion (Pyaz, Penyaaj) – half
  • Salt  (Namak, Nuun, Laubon) – as per your taste
  • Garam Masala Powder – half tea spoon. You can use Haldi (Turmeric powder, Holud) instead of this. I didn’t buy Haldi when I came to Austin and now I’m too lazy to visit an Indian Store to buy Haldi.
  • Carrot, Peas, Cauliflower – if you want, that is. I can never go this length but if you’ve tasted Khichdi earlier you’d agree that it sisn’t complete without this veggy trio.
  • Egg (Anda, Dim) – 2 (since you gotta have Omlette with Khichdi). You can skip this if you’re a vegetarian.
  • Mustard/Refined Oil – For frying onions and making Omlette

Preparation

  • Wash dirt off the Masoor daal
  • Cook for 5 min in Microwave (High)
  • Take it out and add salt to taste
  • Wash rice in a separate container and then add it to the Microwaved Masoor daal
  • Cook for 10 min in Microwave (High)
  • While the microwave is working, slices the half-onion into two type of pieces – biggest annular rings possible for Khichdi and miniscule pieces for omlette
  • Fry the onlion slices in oil on a frying pan. When they are dark brown, put them in the semi cooked rice + masoor daal mixture and stir.
  • Add some Garam Masala and stir
At 15 minutes

At 15 minutes

  • Cook for another 5 min in the Microwave (High)
  • Meanwhile, prepare your omlette.
  • When the Microwave beeps, take the bowl out and spread the Khichdi on a plate. Let it cool off for a few minutes and attack!
Khicdi Ready

Khichdi Ready

Well, if you’re serious about making Khichdi, try these resources:

Sudeshna’s BengaliCuisine, WikiHow, Anthony’s Kitchen, RecipeBazaar, QuickIndianCooking, IndianSnacks, Anubhavati, Aarti, Anupama, Sushma.

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too.

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22 Responses to “A Lazy’s guide to cooking Khichdi”

  1. Indian Bazaars Says:

    How I can relate to that…”in a kitchen, feel like a child lost in a Kumbh Mela”.

  2. Sandeep Menon Says:

    Hey, that was an interesting recipe….will surely try it out. Cooking is one thing I just can’t do….and situations have forced me to fend for myself and I end up preparing a soggy mess which I call ‘Khichdi’ but in reality is a disaster. Loved the way you’d done the quantitification of the ingredients…and of course ‘Omlettes’ with Khichdi does make it sound exotic…

  3. Shantanu Das Says:

    Hi! Long time did not visit you… in fact I keep getting confused by another Kalyan whose blog is here http://colourlines.blogspot.com/

    But I say.. the easiest way to cook Khichdi is RICE+MUSOOR DAL (equal portions)+salt+Garlic-Ginger Paste+Haldi+water+ heat. BAASSS!! I eat it most days since I am a forced bachelor.. and I do not even need a Microwave.. just a panasonic Cooker costing me 1900/-!!
    Yeoow!
    I ask you now.. is it better to have a website instead of a blog? What do you say? I do not seem to have any footfalls… not that I am after footfalls..but then some of my posts can be really helpful to people going to those places.. and then it is a circle.. just because nobody comes.. I too do not take much pain in posting much details.. and since I do not post details the blog does not get captured by Search Engines I guess!! But my basic question to you is whether a web site gets more search engine optimisation than a blog? That is what I am wondering now! And all this talk of SEO.!! How do we do it easily? i mean without going to the guys who charge you for the service!?

  4. Rahi Says:

    Is there some trend to this? Or this is just happening to the blogs that I have subscribed. Most of them have not updated their blog for long. So haven’t you travelled for long. Write at least something man.

  5. Vamsee Says:

    You can make Khichdi any which way and it will still be Khichdi:)
    Cooking is actually a lot of fun when you make something exciting. Maybe blogging about your cooking will make you enjoy it more.

    Have fun.

  6. Rahi Says:

    wow omlette with khichdi! haven’t tried yet. waise i prepare khichdi in cooker. sara saman dal do and 6-7 sit laga do. khichdi tayyar

  7. Celine Says:

    Lazy’s Guide!
    Recipe from one lazy to another, huh? lol
    I have a question: Did you take longer to prepare this kichdi or write this post?

    PS: Again, I silently mutter thanks my sis who is a good cook.

    • Kalyan Banerjee Says:

      Recipe from one lazy to another, huh? lol
      Absolutely. I’ve to help my brethren (read sloth non-cooking types) you see!
      I have a question: Did you take longer to prepare this kichdi or write this post?
      Umm, I would say writing the post took longer. But it was way easier than understanding the proportionate contribution of the raw materials (read rice, onion etc) in the finished product (read Khichdi)

  8. Siddharth Says:

    This is a crappy recipe. All is good, just cook the rice and dal together. The final product will be uniform, and you can not distinguish rice from dal. Thats what khichdi is. And I would say I have always seen Moong dal being used for khichdi. This is first where Massor is used. Neways, will give that a try

    • Kalyan Banerjee Says:

      Sid, this is my point – try this recipe only if you meet all the 4 conditions. Else, don’t. If you have to cook Khichdi, you may want to follow different Khichdi recipe links at the end of the post – they sure are way better.

      Calling this a ‘crappy recipe’ is an understatement. This is an outright disaster and for good cooks, this is not even a recipe. Sample these 2 – using Haldi instead of Garam Masala powder, and 4 AND conditions. But yeah, try out khichdi with Masoor daal – usually it tastes good. 🙂

      Thanks for dropping by.

  9. jite Says:

    I saw eggs and thought you making rke’s egg fried rice cum khichdi!!!!
    keep cooking ;P

    • Kalyan Banerjee Says:

      Thanks for dropping by and commenting Jite.
      Really man, cooking sucks big time. But I love Khichdi so much that I can can bear my own preparation as well!
      And oh Roorkee days, how can I forget the egg fried rice every night? It was, after all, the only edible item in the mess.

  10. DC Says:

    It looks like a well planned event in your daily routine 😛

    • Kalyan Banerjee Says:

      Khicdi aur daily, kabhi nahi! Having said that, I really love Khichdi – esp with peas, cauliflower, omlette and tomato chutney. Of course, I cant make such a dish. So, have given some links at the end of the post which you can follow if you want to prepare Khichdi and not experiment. 🙂

      Thanks for dropping by and commenting.

  11. bindu Says:

    Good attempt! It can be pretty frustrating to not be able to find comfort food at a new place. Let me know if you’d like to attend the Riyaaz concert and our intro to AID meeting. We can give you a ride. Home made chai will be available at the event. 😉

  12. Anupama Krishnamurthy Says:

    Hi Kalyan,
    Masoor dal and garam masala? I think you just made a very exotic khichdi!

    By the way, the Khichdi recipe I have on my blog is so simple. You must try the one with vegetables. Please. I am sure you will like it.

    Anupama

    • Kalyan Banerjee Says:

      Thanks for the tip Anupama – would surely try yours (If I enter into my kitchen in the next couple of months, that is). Well, I can ask my cook to follow your recipe though.

      On a side note, I know your and my blog are fundamentally different – I’m glad that this post acted as a link. Thanks.

  13. The More News & Views Cooking Blog Says:

    […] Originally posted here:  A Lazy’s guide to cooking Khichdi « Diary of a Weekend Traveller […]

  14. meetsudeshna Says:

    That is really the laziest way of cooking Khichdi. But it seems to be a good one when you are really hungry.


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