I absolutely adore cooking with curd and buttermilk. Be it Gujarati kadhi or Punjabi, ras no fajeto or more koozhu, shrikhand or a bowl of chaaswala mug, I love them all. So, when I recently saw this recipe for khichdi cooked in buttermilk on the very talented Aruna’s food blog Aaharam, I knew I absolutely had to try it out. It had my name written all over it, and I knew I was going to love it.
When the Foodie Monday Blog Hop team fixed the theme for this week as ‘khichdi‘, I was very clear that I wanted to try out a buttermilk-based khichdi like the one from Aruna’s blog. And that is just what I did. The result – a moong daal vegetable khichdi in buttermilk – was very much loved by everyone at home. The taste was absolutely fantastic!
I so know this is going to be the new comfort food for us. Besides, it is a great way to use up leftover buttermilk as well. What’s more, this is a one-pot dish that can be cooked in a jiffy!
This is how I made the moong daal vegetable khichdi in buttermilk.
Ingredients (serves 3-4):
- 1 cup rice (I used Sona Masoori)
- 1/4 cup moong daal
- 4-5 cloves of garlic
- 1 medium-sized onion
- 6-7 beans
- 1 small carrot
- 1/4 cup sweet corn
- 1/4 cup shelled green peas
- 1/2 of a medium-sized capsicum
- A few stalks of fresh coriander leaves
- 2 green chillies, or to taste
- Salt, to taste
- 1/2 teaspoon turmeric powder
- Red chilli powder, to taste
- 5 cups buttermilk (neither too thick nor too thin, not too sour)
- 1 tablespoon oil
- A pinch of asafoetida
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- First, we will prep the veggies that you need to make the khichdi. Finely chop the onion and coriander. Chop the beans, capsicum and carrot into 1/2-inch pieces. Slit the green chillies length-wise. Coarsely crush the garlic with a mortar and pestle. Keep the shelled green peas and sweet corn handy. Keep aside.
- Wash the rice and moong daal well under running water. Place in a colander, and let all the excess water drain out.
- Heat the oil in a pressure cooker bottom. Add in the mustard seeds, and let them splutter. Add the cumin and asafoetida, and let them stay in for a couple of seconds.
- Now, add the chopped onion, beans, capsicum, carrot, sweet corn, peas, slit chillies and crushed garlic. Saute on medium flame for 1-2 minutes, stirring constantly.
- Add in the washed and drained rice and moong daal, along with salt to taste and the turmeric powder. Mix well. Saute on medium flame for a minute.
- Keeping the flame medium, add in the buttermilk and chopped coriander. Mix well.
- Close the pressure cooker and put the whistle on. Pressure cook on high flame for 5 whistles. Let the pressure release naturally. Serve hot.
- Increase or decrease the quantity of red chilli powder and green chillies you use, depending upon how spicy you want the khichdi to be.
- The buttermilk you use should not be too sour. It should be of the right consistency – neither too thick nor too thin – for best results.
- Make sure the flame is set at medium while you add in the buttermilk. This will help stop the buttermilk from curdling.
- You could cook the khichdi in 3 cups of slightly thicker buttermilk and 2 cups of water, as well. Personally, I think the 5 cups of buttermilk works best for us.
- You could add any other veggies that you want to. I used the veggies that I had handy in my kitchen.
- You could use just green chillies in the khichdi, and skip the red chilli powder entirely.
- If you want, a dash of garam masala/chana masala and/or sugar can be added to the khichdi.
You like? I hope you will try out this moong daal vegetable khichdi in buttermilk, and that you will love it just as much as we did!
This post is for the Foodie Monday Blog Hop. The theme for this week is ‘khichdi‘ (an in-trend theme, considering how the humble khichdi has been much in the limelight in India lately!).