As the cool winds and waves of water droplets hit my bedroom window, I laid in my bedroom this weekend with a cup of chai and a book I have been dying to finish. I love the rains, they give a sense of serenity, at least till the time they last. Rains have special meanings for everyone; for some it is about being in bed the whole day, for some it is about holding hand with a loved one and taking a stroll in the rain; for me it is about the food, the days in school when I would come back on a rainy day drenched and was welcomed by the warm smell of ghee laden khichdi and pakoras.
Khichdi can be made in so many ways it cannot possibly have one recipe, it can be made with different dals, vegetables, meats etc. My favourite combination is mixing it with rice and masoor dal; some cinnamon, cardamom, cumin and asafoetida to give that warmth to my khichdi; a little bit of turmeric for the colour and my mum’s home-made ghee for that extra comfort.
Rainy day Khichdi
- 2 tbsp Ghee
- 2 tsp cumin seeds
- 2 cardamom
- 1 Bay leaf
- 1 cinnamon stick
- ½ tsp asafoetida
- 1 cup masoor dal
- ½ cup rice
- Pinch of turmeric
- About 1 large onion finely sliced and deep fried till almost brown (make sure you don’t end up burning it)
- Heat the Ghee in a pressure cooker.
- Add cumin seeds, cardamom, bay leaf and cinnamon sticks and let them pop.
- Add the asafoetida.
- Pour in the dal and rice with the turmeric and salt.
- Mix and fry for about a minute.
- Add about 3.5 cups of water and put on the pressure on high heat.
- After the first whistle, sim the heat and let two more whistles go.
- Take out. Pour in a bowl and spread the fried onions on top.
I sat in my balcony eating khichdi with some onion pakoras and pickle, seeing the world go by in the water logged streets.