Khichdi is a one pot hearty meal made with rice and lentils. My favorite is with kolum rice and tuvar dal. You can make it with yellow mung dal or green split lentils as well. Confession; khichdi tastes the best when it’s served fresh and hot. But I always end up with leftover khichdi in my fridge and I hate wasting food. I tried to give a tangy twist to the leftover and came up with this.
Prep Time 10 minutes Cook Time 20 minutes
Total Time 30 minutes Servings 4 People
Ingredients
- 1 bowl of leftover Khichdi (Linking my recipe of my yellow lentils khichdi here)
- 1 onion thinly sliced
- 2 cloves of garlic roughly chopped
- 4 curry leaves
- 1/4th cup finely chopped cilantro
- 3-4 split green chilies
- 1 chopped onion
- 2 chopped tomatoes
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp hing also known as Asafoetida
- 1 tsp turmeric powder
- 1 tsp coriander power
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp kasoori methi/ dried fenugreek leaves
- 2 tbsp desi ghee; I love using Vrindavan brand
- 2 tbsp of mango pickle (Brand: Deep, Mother’s recipe)
- 1 tbsp salt
- 2-3 cups of water
- Warm water
Instructions:
- Heat the ghee in a pot, add asafoetida, mustard seeds and cumin seeds and sautee for 30 seconds until the mustard seeds temper.
- Add garlic, green chillies and curry leaves and stir.
- Add chopped onions and sautee until they turn golden brown.
- Add chopped tomatoes and sautee until the ghee separates.
- Add your spices – turmeric, red chilli powder, garam masala, salt, kasoori methi, coriander powder and mix it well.
- Add mango pickle after the masalas cook.
- Add the leftover khichdi at this point and mix it well.
- At this point, you can add 1-3 cups of water. Don’t make it too soupy.
- Cook on medium heat with lid on for about 5 minutes.
- Turn off the heat once you see the khichdi bubbling.
- Garnish with fresh chopped cilantro and serve hot with a bowl of yogurt or cucumber raita.
