The name of a multigrain khichdi may sound like a 'healthy tasting' dish which we all want to cook and eat but never do probably. So many people do not like khichdi very much and many more people cringe at the suggestion of having it with vegetables. It sounds like baby food isn't it.... just take a look at all these grains ...
Assuming you are here because of your interest in healthy food I know you are going to jump at the thought of having around 9 whole grains in one dish and many more vegetable included ... red rice , brown rice , broken basmati (tukda), pearl barley, chana daal (split chickpea), split black gram with skin, whole mung bean, horse gram and red lentils ...
I have tried this khichdi along with pearl millet and some broken wheat too but the above combination works better ... and the addition of fresh green peas makes it even more textured...I made it for some guests too and the khichdi was adopted for life ...yes the feedback i got was that all these grains have been mixed already at their place and they are having the khichdi twice a week.
all the above stated grains and lentils mixed in equal quantities ...2 cups
broccoli and cauliflower cut in florets 4 cups each (cauliflowers are from my garden , see the picture )
green peas 2 cups
freshly made coarse paste of tomatoes 2 cups
carrots medium sized 2 nos.
medium sized celery sticks 3-4 nos.
spring onions lower halves 3-4 nos.
garlic cloves 5-6 nos.
cumin seeds 2+1 tsp
freshly crushed black pepper corns 1 tbsp
red chilly powder 2 tsp
turmeric powder 2 tsp
whole black cardamom 2 nos.
bay leaves 2-3 nos.
ghee or any oil of choice 2+1 tbsp
salt to taste
First of all chop the celery , carrot , spring onions and garlic finely , i prefer chopping them together in my chopper...do as is convenient to you...
Now add the washed and drained grains and pulses mix ... soaking them for an hour or so will be a good idea . Mix everything and let the grains soak in...
Mix everything together and then add the tomato paste , salt and turmeric powder ... add the crushed black pepper corns and the red chilly powder too..
Add water . 6 cups of water as the khichdi will be soaking a lot of water . See how the grains get submerged and how the coarsely chopped vegetables look in the final cooking mixture... Cover the lid and pressure cook for 15 minutes.
Meanwhile , place a kadhai on the other side of the stove for the broccoli , cauliflowers and the peas to be stir fried ... while the khichdi is cooking in the pressure cooker.
The cooked grains and pulses should look plump and soft when cooked ..not very mushed up but cooked thoroughly . Check the grains and cook once more if they are not mushy when pressed , add more water if required.
Add the stir fried vegetables to the cooked khichdi and mix well . I like the texture of the broccoli and cauliflower florets crunchy in this khichdi . More so because overcooked broccoli and cauliflowers smell awful to me...and they will make the khichdi unappetizing... the fresh flavors added this way is the right way to bring up the flavors...
You have everything in this bowl of khichdi . What i liked most , that the leftovers are as yummy as the fresh khichdi . Some people like pickles with their khichdi but this khichdi has some aromatic celery and spring onions to make it different from the regular khichdi , so try it with just a bowl of fresh yogurt to start with.
I know this khichdi can be a comfort food for a diabetic too , the taste can be imagined with the ingredients going in it.... try it once and let the goodness of vegetables greet you in the season. Any cucumber family vegetable can be added to this khichri in summers , and that will be a one step dish as those vegetables need not to be stir fried separately... cook them in one go and enjoy a flavorful khichdi...