Khichdi can be yumm too

Pushpesh Pant 

A recent visit to Gujarat opened our eyes, or, you could say, our palate to the joys of khichdi that missed becoming the national dish by a hair’s breadth last year. The contending claims of different regional recipes resulted in a stalemate. Those were the days when we were reminded of the historical significance of and different avatars of this soul food. However, we digress. While this rice and lentil combo is enjoyed once in a while by most of us, it is a staple in Rajasthan and adjacent Gujarat. To break the monotony, the recipes are often altered with bajara, moong and arhar being used alternatively.

We were treated to a delectable masala khichdi at the Gujarat Literary Festival Dinner at Baroda by a young couple that owns and operates Gita Lodge, an 80-year-old eatery that started its illustrious journey in Junagarh. The recipe handed down by the grandmother has been tweaked a little by the owner-chef to tickle contemporary palates. There was a sprinkling of sweet green peas and diced tomatoes. Spices were used to justify the name, but sparingly. It was neither too hot nor did it have a trace of much maligned sweetness ubiquitous to this province. What surprised us pleasantly was palak khichdi made from husked chana daal.

It provides a good balance of proteins, carbs and, dare we add, vitamins and minerals contributed by the green leaves. If you like, you can include some methi leaves too. Don’t be too worried about the amount of fat used. Ghee is much healthier than artificially fortified oils ‘hyped as heart friendly’. Anyway, you can tilt the pot a little to drain excess ghee if you insist on being spartan.

PALAK KHICHDI

Ingredients:

Rice.........................................300g

Chana daal.............................100g

Palak.......................................1 kilo

Cumin seeds.......................1/2 tsp

Ginger (scraped, julienned)...2-inch piece

Cloves.........................................3-4 

Cinnamon stick..........2-inch piece

Garlic.................................6 cloves

Coriander powder..................2 tsp

Cumin powder........................1 tsp

Green chillies (slit, deseeded)..........3-4

Ghee........................................100g

Salt to taste

Asafoetida................ A large pinch

Method: 

Clean, pick, wash and soak the rice for 15 minutes. Drain. Pick, clean, wash and chop the palak. Purée half of it and keep aside the rest. Heat ghee in a thick bottom pan. Dissolve hing in it and add cumin seeds, cloves and cinnamon stick. As the seeds crackle, add the rice and lentils. Pour in about four cups of water. Bring to a boil and add powdered spices along with salt and puréed palak. Cover and cook till the rice and lentils are just done. Now add the palak kept aside, stir to blend and cook uncovered till the khichdi is done to taste. Ideally, it should look a little mushy. But keep the consistency as you please. Sprinkle chopped green chillies and garlic on top. If you like, temper the dish with whole red chillies and some more ghee!