Sindhi Style Khichdi, called Patri (Liquid like) Khichdi is generally made during summers and enjoyed with a variety of Subzis, ranging from Turnips to Spinach, Smooth gourds to potatoes. The rice and lentils are cooked together along with some black pepper corns, till creamy and usually served with a dash of desi ghee, some homemade Dahi (yogurt)/pickle/mangoes/Papad. A light meal in summer, simple, healthy and delicious!
But there is a healthy twist in the basic recipe. Interested?? Just scroll down!!!!!!
Generally lentils and rice are cooked with plain water. But I used vegetable stock, just like we use in Risotto.To make a quick vegetable stock, just chop veggies like carrot, beans, cauliflower, cabbage etc (around 11/2 to 2 cups) and pressure cook with 6 cups of water till 8-10 whistles. Strain and reserve this liquid to use for cooking rice and Dal.
- Rice 11/2 cup
- Khichdi ki Dal (Husked Green Gram) ½ cup ( You can vary the ratio of rice and lentils)
- Salt as per taste
- Turmeric powder ¼ tsp or less
- Black pepper corns 5-7
- Ghee/oil 2tsp
- Vegetable stock or water 5 cups (more or less)
- Mix rice and lentils, rinse well with water and soak for 15-20 minutes. Drain and keep aside.
- In a pressure cooker, heat 2 tsp of oil. Add Peppercorns and rice and saute' for a minute or so. You can also add 1-2 whole green cardamoms.
- Add water/ vegetable stock, salt, turmeric powder and mix well.
- Close the lid of pressure cooker and wait until pressure is released 6-7 times (6-7 whistles).Turn the flame to lowest mark and let the Khichdi cook for 1-2 more minutes.Put off the flame.
- Once the pressure subsides, just mash Khichdi with Wooden masher till its creamy. Some prefer it without mashing, so choose the way you want to eat.
- The consistency of this khichdi is liquid like, so if needed add some water and boil for a minute or so.
- Serve immediately with a dash of Desi Ghee, along with any Subzi of your choice. Hot patri Khichreen taste equally good with some curd, papad or pickle.
- I served Khichreen with Karela and Potato Subzi, some curd and baked peels of Bittergourd (Karele Ji kaath, as called in Sindhi)