Khichadi is a complete one-pot meal.

The rice provides the carbohydrates, lentil s provide the protein, the vegetables - vitamins, minerals & fiber, ghee - the r ight amount of calories and fat. In India, there are as many recipes for Khichad i. It can be spicy or plain, made with a combination of 2-5 lentils or single le ntil. Traditionally, khichdi is eaten with kadhi, a savoury curry made with a yoghurt base, but it works well with anything that is strongly flavoured or spicy as the khichdi itself is mild. The Recipe : There are, of course, variations to this dish. However, the recipe below is the basic one. Ingredients : 1 cup white basmati rice, washed in water and drained 1 cup yellow lentils (Also known as yellow moong dal), washed and soaked in wate r and drained About 4 cups of water 1/2 (half) teaspoon cumin seeds 1 teaspoon oil Salt to taste Method : Heat oil in a heavy-bottomed pot. (Preferably one with a cover, which will be ab le to contain the amount of rice and lentils cooked.) When oil is hot, add cumin seeds. Allow cumin seeds to splutter but do not let t hem get burnt. Fold in the yellow lentils and rice. Mix cumin seeds thoroughly with the lentils and rice. Stir in water and salt. Bring to boil. Lower the heat, partially cover the pot and cook until the rice is cooked. Serve hot with a sprinkling of coriander. This dish can also be served with some plain yoghurt. Khichdi can also be cooked in a pressure cooker or in a microwave. In both cases 30 minutes. , the cooking time should be reduced to about 20 Variations : Other ingredients can be added to the khichdi. These can be experimented with to vary the taste of the final dish. Spices : Cinnamon sticks Chilli Cloves Bay leaves Turmeric powder Asafoetida (From Persian aza, for mastic or resin, and Latin foetidus, for stink ing. A gum from a giant fennel used in Indian cooking.) Fenugreek Peppercorns Chopped onions and ginger can also be added. These spices should be added after the oil has been heated. They should not be a dded all together, as too many spices can spoil the flavour of the dish. Vegetables : Green peas Cabbage Pumpkin Potato Cauliflower Carrot These are just examples of the types of vegetables that can be added. Feel free to experiment. A word of caution: use only combinations of 2 - 3 vegetables together. Otherwise , the khichdi will taste like a hodgepodge of conflicting flavours.