Poha Khichdi

Poha Khichdi is a delightful fusion recipe that combines the heartiness of Poha with the simplicity of Khichdi. Originating from India, this dish is a staple in many households, favored for its quick preparation and nutritious value. Poha, made from flattened rice, is native to the western regions of India, particularly Maharashtra. Meanwhile, Khichdi is a dish deeply rooted in Indian culture, known for its comforting qualities and often used as a meal to aid digestion during illness or fasting.

Ingredients

• Poha - 2 cups
• Moong Dal (split green gram) - 1/2 cup
• Potatoes - 1 large, diced
• Green Peas - 1/2 cup, fresh or frozen
• Onions - 1 large, finely chopped
• Green Chillies - 2, slit
• Ginger - 1-inch piece, grated
• Cumin Seeds - 1 teaspoon
• Mustard Seeds - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Coriander Leaves - For garnish
• Lemon - 1, cut into wedges

Preparation

1. Rinsing and Soaking

Start by placing the Poha in a colander and wash it under running water. Allow it to soak the moisture just enough to become soft, then set aside. Meanwhile, wash the Moong Dal thoroughly and soak it in water for 15-20 minutes to help it soften.

2. Chopping and Prepping

Clean the Potatoes and cut them into small cubes. Finely chop the Onions, and slit the Green Chillies. Grate the Ginger and keep it ready for the cooking.

Cooking Process

1. Frying the Spices

Heat Oil in a heavy-bottomed pan. Add Cumin Seeds and Mustard Seeds and let them splutter. Add in the grated Ginger and slit Green Chillies, sautéing until fragrant.

2. Cooking the Vegetables

Add the chopped Onions to the pan and sauté until they become translucent. Add the diced Potatoes and cook until they are lightly golden. Add the Green Peas, stir well, and allow the vegetables to cook for a few more minutes.

3. Incorporating the Dal

Drain the soaked Moong Dal and add it to the mixture along with Turmeric Powder and Salt to taste. Stir well, ensuring the mixture is evenly coated with spices.

4. Adding the Poha

Finally, add the soaked Poha into the pan. Mix everything gently, being careful not to break the soft Poha. Cook for another 5 minutes over low heat, covered.

Enjoying Your Poha Khichdi

Once cooked, garnish with fresh Coriander Leaves. Serve your delicious Poha Khichdi hot with lemon wedges on the side. For a complete meal, pair it with a side of yogurt or a spicy pickle. Use a Cooking Timer to keep track of the cooking process, ensuring each ingredient is perfectly cooked. Enjoy this comforting dish with a cup of traditional Indian chai for a quintessential Indian breakfast experience.