725. Buckwheat and Brown Rice Khichdi
On 4th Nov 918 kg of khichdi sets Guinness World Record. 125kg rice, 45kg moong dal, 6.5kg salt, and several kgs of millet and barley was used to make this khichdi at the World Food Event in New Delhi cooked by Chef Sanjeev Kapoor with the help of a 50 member team. Check details here.
Khichdi very much originates from the Indian Sub Continent. Its basically a mixture of rice and lentils cooked in water with salt and turmeric powder. That’s the basic khichdi that most households cook whether they are poor or rich. Its considered one of the most healthiest food, filling, comforting and nutritious. Depending on the regions khichdi is made with a mixture of different kinds of lentils, rice and other grains like millet, amaranth, barley etc.
If one is sick, a gruel like khichdi is given. Light and yet filling. Old people who have denture problems are given khichdi, babies are given khichdi. Any time is khichdi time, be it for breakfast, lunch or dinner. I know that the people from Kutch have khichdi (usually a mixture of rice and moong dal, the green variety) in the mornings before heading out to work. They claim that it keeps their tummies full and do not feel lethargic. Khichdis go by many names khichuri, khichu, khechidi, bisi beli bhaat, pongal. Khichdi can be plain with just rice and lentils, or with added spices, or with added vegetables, yogurt, some add meat, eggs etc.
My memories of khichdi is picnics on Sundays with my huge family. My mum would make a huge pot of khichdi (usually a mixture of rice and pigeon pea lentils) along with a potato and brinjal curry, kadhi, roasted papad and pickle. We would take that to Arboretum or any other picnic spot around Nairobi. If we didn’t go to a picnic spot then our verandah near the living room became a picnic spot. But every Sunday was a khichdi day.
Our Patel Community in Mombasa makes one of the most delicious khichdi ever. Tonnes of ghee go into making this khichdi. A vaghar of cloves, cinnamon, peppercorns, dried red chilis, mustard seeds and cumin seeds are added to the rice and pigeon pea lentil khichdi. Along with that fried chilis, onion tomato salad, kadhi and potato brinjal curry is served. Everyone looks forward to this delicious lunch.
Are you wondering why I’m raving so much about khichdi? Our #118th theme for FoodieMonday/ Bloghop is Khichdi chosen by Poonam who blogs at Annapurna. Usually whoever has to set the theme, gives us an option of 2-3 themes. Khichdi was practically chosen by all of us. I made khichdi using brown rice, buckwheat groats, and masoor dal. I made it into a one pot meal, adding vegetables and spices. I was really surprised how quickly the buckwheat groat cooks. Buckwheat groat is actually not a grain but is a seed. Its rich in protein, fiber and is gluten free.
Here’s a super healthy, gluten free and nutritious khichdi.
|image courtesy: Google|
BUCKWHEAT AND BROWN RICE KHICHDI
1 cup masoor dal (split puy lentils)
½ cup buckwheat groat
½ cup brown rice
3 – 3½ cup water
½ cup peas
½ cup diced carrots
½ cup chopped French beans
½ cup chopped onion
½ cup cauliflower florets (small pieces)
1 tsp ginger paste
1 tsp garlic paste
½ tsp turmeric powder (haldi)
½ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
1-2 dry red chilis
1-2 small cinnamon sticks
6-8 pepper corns
½ tsp garam masala
¼ tsp asafetida (hing)
1-2 tbsp ghee
1-1½ tsp salt
- Mix rice, buckwheat groat and lentils together. Add water, gently rub the mixture, pour out the water. Repeat this 3-4 times. Keep it on the side.
- Heat ghee in a pressure cooker over medium heat.
- Add cinnamon, cloves, red chili and pepper.
- Add mustard and cumin seeds. When they begin to sizzle, add the chopped onions.
- Stir fry the onions till it becomes a bit soft.
- Add the rest of the vegetables, turmeric powder, garam masala, asafetida, and salt.
- Mix well.
- Add the rice, buckwheat and lentil mixture.
- Add water.
- Stir well.
- Close the lid of the pressure cooker.
- Cook the khichdi for 2-3 whistles.
- Allow the steam to realize on its own.
- Serve hot khichdi with yogurt, pickle, papad or khadi.
- If you want to cook the khichdi in a pan or pot, then you may need extra water.
- Use lentils of your choice. Some examples of lentils you can use are chickpea lentils, pigeon pea lentils, moong lentils, Puy lentils or a mixture of all.
- Can replace the buckwheat with barley or pearl millet. Or replace it with rice.
- Usually the ratio of rice to lentils for khichdis is 1:1 or ½ :1
|bajri and moong dal khichdi|
|tuvar dal khichdi|