Khichdi Recipe: If you want to eat something light then make Kathiawadi Khichdi immediately, serve it hot and get compliments.

Everyone likes to eat Khichdi in every Indian house. It is often seen that when people eat heavy food throughout the day, they prefer light food at night. Khichdi is one such option for light food which is tasty to eat and also easy to prepare. In many places, Khichdi is eaten in a very simple manner, which is not very fun to eat. In such a situation, today we are going to tell you the recipe of such Khichdi, which everyone in your house will eat with great enthusiasm.

We are talking about Kathiawadi Khichdi, whose name makes people's mouth water. It is not very difficult to make it. While making it, you can use many types of vegetables to enhance its taste. You can make your family happy by serving it hot.

Ingredients required to make Khichdi
Rice – 1 bowl
Moong dal – 1 bowl
Onion – 1
Ginger grated – 1 tsp
Garlic cloves – 4-5
Green garlic chopped – 1 tablespoon
Green chilli chopped – 1
Tomato – 1
Potato – 1
Peas – 1/2 bowl
Green coriander finely chopped – 3 tbsp
Cumin – 1 tsp
Oil – 4 tbsp
Salt – as per taste
Turmeric – 1/2 tsp
Red chilli powder – 1 tablespoon
Garam masala – 1/2 tsp

Method
To make Kathiawadi Khichdi, first clean and wash moong dal and rice thoroughly and soak them in water. After this, cut potatoes, onions and tomatoes into small pieces. Now take a cooker and add soaked lentils and rice in it. Also add potatoes, peas, turmeric and light salt.
Put four times the amount of pulses and rice in the cooker with water and let it cook for three to four whistles. When it is cooked, heat oil in a pan, add cumin, garlic pieces, grated ginger and asafoetida and fry. After the spices are roasted well, add onion and garlic and cook. When this is also cooked, add chopped tomatoes, green chillies, and garam masala and cook it well.
After all the ingredients are cooked, add some water to it. When the water boils well, add cooked khichdi to it. You have to cook this khichdi thoroughly for two to three minutes. When it is cooked, add coriander leaves on top and serve it hot. With this, you can also serve chutney, pickle and papad.
​

(PC: Social media)