A very, very simple comfort soul food. Khichdi is popular in all Indian homes, I’m sure — this khichdi barely uses any spices. Using truffle oil is the ultimate here; lately, in many Indian weddings, this has been part of the menu, and truffle with anything is my favourite, be it pasta or french fries 😊. Today I had fresh shiitake mushrooms, so I was tempted to make a fusion sort of khichdi with them plus other vegetables. Do try this pantry-friendly, humble khichdi which has amazing flavours. I wish I had fresh truffle to grate and add, but made do with the equally good truffle oil that I had.
Ingredients
Wash and soak together for an hour: ½ cup rice, ¼ cup yellow moong dal, ¼ cup toovar dal.
Other ingredients
- ½ cup finely chopped cauliflower
- ½ cup finely chopped fresh shiitake mushroom (or any other mushrooms)
- ½ cup finely chopped french beans
- ½ cup finely chopped carrots
- 2 sprigs curry patta, finely chopped (leaves only)
- 1 heaped tbsp finely chopped garlic
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp mushroom seasoning or any vegetarian stock (Maggi cube or similar)
For topping
- Fresh mint leaves
- Finely chopped coriander leaves
- Fried onions
- Grated cheese, as needed
- Some sugar
- Truffle oil or grated truffle (I used the oil spray)
Method
- Heat 1 tbsp of oil in a pressure cooker or saucepan. Add mustard seeds and cumin; once they crackle, add the chopped curry leaves and some coriander to the oil.
- Add the garlic and sauté till light golden. Add all the vegetables, salt, mushroom seasoning, turmeric, rice, dal and about 3 cups of water. Cook for 3 to 4 whistles.
- Once the lid can be opened, churn a little with a wooden churner. Add about 2 tsp of truffle oil, keeping the khichdi with a bit of bite rather than too smooth.
- Put into a baking dish and sprinkle a little sugar over the surface — it melts slightly for a subtle upgrade in taste.
- Top with grated cheese and a spray of truffle oil. Grill for just a few minutes, until the cheese melts (or microwave for 1–2 minutes).
- Top with coriander leaves, mint leaves, fried onions, and a squirt of lime juice.
Enjoy! I served this with crispy karela and papadum, fried fish, and pan-fried potatoes.
