Bhakri Khichdi

Bhakri Khichdi is a traditional Indian dish that brings together the nutritious grains of rice and lentils with the rustic charm of Bhakri, a flatbread made from millet flour. This dish is a staple in many Indian households, beloved for its simplicity and wholesome flavors. It has its roots in the western regions of India, particularly in Gujarat and Maharashtra, where it is often prepared as a comforting meal that celebrates the diverse grains of the land.

History of Bhakri Khichdi

The concept of Khichdi dates back centuries, with references found in ancient Indian texts as a dish that symbolizes nourishment and community. Traditionally, Khichdi is made using a combination of rice and lentils, seasoned with minimal spices. Over time, numerous variations emerged, including the addition of vegetables and the pairing with different types of bread, like Bhakri, to create a more complete meal.

Ingredients

• Rice - 1 cup
• Split Moong Dal - 1/2 cup
• Water - 3 cups (for cooking the Khichdi)
• Onion - 1 medium, chopped
• Tomato - 1 medium, chopped
• Green Chilies - 2, slit
• Ginger - 1 inch, grated
• Cumin Seeds - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Salt - to taste
• Ghee - 2 tablespoons
• Fresh Coriander Leaves - for garnishing
• Jowar Flour - 2 cups (for Bhakri)
• Water - as needed (for kneading Bhakri dough)
• Salt - a pinch (for Bhakri)

Preparation

Preparing the Khichdi

1. Wash the rice and moong dal together under running water until the water runs clear. Soak them in water for about 30 minutes.

2. Heat some ghee in a pressure cooker. Add cumin seeds and let them splutter.

3. Add the chopped onion and sauté until they turn translucent. Then, add green chilies, ginger, and chopped tomato. Cook until the tomatoes soften.

4. Drain the soaked rice and dal and add them to the cooker. Stir in turmeric powder and salt.

5. Pour in 3 cups of water and stir well. Close the lid and cook for 3-4 whistles or until the rice and dal are fully cooked. Use a timer to ensure the right cooking time.

Preparing Bhakri

1. In a large mixing bowl, combine jowar flour and a pinch of salt. Gradually add water while kneading to form a smooth dough.

2. Divide the dough into equal portions and roll each portion into a ball.

3. Flatten the dough balls into circular discs using a rolling pin.

4. Heat a griddle and cook each Bhakri on medium heat, applying a little ghee on both sides, until golden brown spots appear.

Cooking Process

The combination of Bhakri and Khichdi is cooked separately but served together to form a cohesive meal. While the Khichdi is characterized by its creamy texture and the subtle flavors of spices, the Bhakri adds a delightful crunch and earthy taste.

Serving and Enjoyment

Serve the piping hot Khichdi with a dollop of ghee on top, garnished with freshly chopped coriander leaves. Pair it with warm Bhakri and a side of yogurt or pickle for additional flavor.

The combination of Khichdi and Bhakri is a testament to the rich culinary heritage of India, bringing together grains and pulses into a meal that is both satisfying and nourishing. Enjoy this dish as a comforting lunch or dinner with family and friends.