The pandemic is temporary, ’khichdi’ is forever
Live MintThis was supposed to be a noteworthy year, the entry to a new decade. Not stepping out of the house to a supermarket and reducing the number of deliveries coming in, I was getting creative in cooking three meals a day using a restricted list of staples that I had stocked up on and whatever fresh produce we could get easily. While Indian cuisine has a very long list of staples comprising grains, lentils, flours, spices and so on, one can easily make any number of dishes using staples like tur dal, rice, onions, garlic and chillies, like the khichdi recipe I share here. For those of us stuck at home, having some greenery around has been a welcome relief, giving us the feeling of being one with nature despite being cloistered within four walls. Serves 2-4 Ingredients One-third cup tur dal Two-thirds cup rice 1 tsp grated ginger A pinch of turmeric powder 1 tsp salt 1 bay leaf Tempering 1 tbsp ghee Half tsp cumin seeds 2 green chillies, slit 2-3 cloves garlic, finely chopped 1 small onion, sliced Method Wash the rice and dal and soak in a bowl of water for 30 minutes.
History of this topic
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