Especially at night time it is very light and comes with good sleep.
Khichdi is a quick-digestible meal. Especially at night time it is very light and comes with good sleep. At the same time, putting vegetables in the khichdi can increase its nutritional value. Read the recipe of Indian Khichdi -
material -
Rice - A bowl
Moong Dal - Half a Bowl
Potatoes - 2 (cut into small pieces)
Capsicum - 1 (cut into small pieces)
Peas - half a bowl (shredded)
Green Chilli - 2 (Finely Chopped)
Ginger - 1 inch long piece (tighten pumpkin)
Native Ghee - 1 or 2 (big spoon, according to your wish)
Asafoetida - 1-2 pinch
Cumin - half a teaspoon
Black pepper - 4-6 (Take a soft cotton)
Long-4 (Take a soft copy)
Turmeric - 1/6 teaspoon
Salt - according to taste
Green Coriander - A Table Spoon (Chopped)
Method -
Clean the rice and lentils, and after thoroughly washed, soak in water for 1 hour. All vegetables are washed and washed.
Put ghee in the cooker and heat it. Now put asafoetida and cumin seeds in the hot ghee. After the cumin seed is brown, put pepper, long, turmeric powder, green chili, ginger. Spread 3-4 times with a spoon, now add all the vegetables in this spice. Let the vegetables run with a spoon 2-3 minutes and fry it.
Now add lentils and rice. Fry with a spoon for 2-3 minutes.
The bowl with which you measured lentil rice, measure it and add five times the water. (Dal rice is 1 1/2 of the bowl, then add water 7 1/2 of the bowl) and add salt as per taste as well. Close the cooker. As soon as a whistle arrives, turn off the gas instantly. With the help of whistle whistle of the cooker, remove the pressure from the cooker half. After 4-5 minutes, when the pressure of the cooker is over, open the cooker. Your vegitteville khichadi is ready
Take out the khichadi in a big bowl. Put the green coriander over and over. Put butter in hot heated khichdi and also serve curd, pickle or green coriander sauce.
seems good !!!