‘Khichdi is a staple in Indian households. It is most commonly made with rice and lentils pressure cooked together into a porridge like consistency but there are variations all across the country. Khichdi is also a celebration food with a lot of different accompaniments like ‘papad’, ‘aloo ka bharta’ (Indian version of mashed potatoes), ‘baigan ka chakka’ (fried eggplant slices), ‘tamatar chutney’ (roasted savory tomato chutney), yogurt and pickles.
2 tbsp mustard oil (you can use any other vegetable or canola oil)
In a heavy bottom pressure cooker or pot add the vegetable oil. Once it is heated, add the whole spices, black cardamom, cinnamon stick and star anise and sautee for about 30 seconds until fragrant.
Drop the green chillis and cook for another 30 seconds and then add your quinoa and lentils and sautee everything together for 2 or 3 minutes so you get a nice toasty aroma. Keep on medium to low heat while sauteeing.
Now add 4 ½ cups of water to your pressure cooker, add the turmeric powder, salt and carrots and pressure cook for 2 whistles on medium heat, or 15 to 20 minutes on the stove. Add the peas as a final step.
For the tempering, take a small pan and add the mustard/vegetable oil.
Once the oil is heated, add the crushed cumin and coriander seeds and cook for about 45 seconds to a minute.
Now add the dried red chillis, chilli powder, and bay leaves and cook for another 30 seconds.
Add the chopped onions and garlic and sautee until onions are tender and golden in color (about 4 to 5 minutes with constant stirring).
Take out the khichdi from the pressure cooker or pot into your serving bowl and then add the tempering from the above step directly on the khichdi in the serving bowl.
Mix together before serving and enjoy with different sides like yogurt, papad, Indian mashed potatoes, fried eggplants and Indian pickles.