Patri Khichreen|Sindhi Style Khichdi

Alka Keswani — Fri, 08 Jun 2012 12:28:42 +0000

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. Print Patri Khichreen|Sindhi Style Khichdi Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 2-3 A light Summer meal, Khichdi made by cooking rice and lentils together using vegetable stock. Ingredients 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) Method 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) 2.2.6

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Mirani Khichhdi

Alka Keswani — Mon, 07 Apr 2008 03:58:00 +0000

This amazingly simple and tasty Khichhdi recipe is provided by Bina Makhija,who is one of the earliest member of Sindhunagar.com.Her contribution of recipes goes back to the days when this site was still in its nascent stage Thanks Bina, for sharing this recipe.Keep the good work going:) Note: This is a different version of khichhdi compared to normal khichhdi that we all know about. Channa dal and dhuli Moong daal can also be added along with Toor and Masoor daal, adjust the proportions of dal as per your requirement and taste. Print Mirani Khichhdi Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 2 Flavorful lentil khichdi, pressure cooked ! Ingredients Toor Daal ¾ cup Masoor Daal(red) ¼ cup Rice ½cup Tomatoes finely chopped 2 medium sized Curry leaves - few Turmeric Powder ¼ tsp Red Chilli Powder 1tsp Salt To taste Mustard Seeds ¼tsp Oil for tempering 3tbsp(or less) Hing ¼ tsp Sambhar Powder 2tsp Method Soak rice and dal together for ½ an hr. Take water in a pressure cooker enough to make khichhdi, put salt, turmeric and red chilli powder Add in soaked daal and rice stir, add chopped tomato, curry leaves and mixproperly close the cooker and let it pressure cook for 3 to 4 whistle Take it off the fire and let the steam release on its own, when all the pressure is released, open the lid and mash daal and rice with a wooden masher Add more water if needed to get liquid consistency for khichhdi. Give it a boil before tempering, for tempering heat oil in a small pan add hing to it, put in mustard seeds, when crackle add in Sambhar powder and pour this tempering over the khichhdi. Serve hot with fried chips or papad. 2.2.1

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Patri Khichreen|Sindhi Style Khichdi

Mirani Khichhdi