Name: Lemon Coriander Khichdi in Buttermilk recipe by RAJIV JINDAL at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 bowl - Rice washed well, drained and soaked in water for 30 minutes; 1/2 bowl - moong dal (split green gram) washed well, drained and soaked in water for 30 minutes; 200 ml - butter milk; 1 inch- finely chopped ginger; 8- finely chopped garlic cloves; 4 to 5 pieces - finely chopped spring onions; Salt to taste.; 1/2 tsp or as per taste - freshly crushed black pepper; 1/2 bowl + 1/2 bowl - finely chopped fresh coriander; 2 pieces - green chilies, crushed into a paste; Lemon juice from 1 lemon; Lemon zest; 1 tbsp - oil; 2 tbsp - butter; Water as required

ABOUT Lemon Coriander Khichdi in Buttermilk RECIPE

I have never been a fan of the Khichdi until I was forced to eat it recently, thanks to my dentist. Fortunately, I was not ready to eat the normal khichdi and I decided to work on it. Since then the Khichdi has been my new love. Khichdi is a popular Indian food and is loved by all across the country. It is very easy to make with an added advantage that it can be made in many different ways with amazing flavors. Khichdi gives a big scope to food lovers like me who want to eat food differently each time. Lemon Coriander Khichdi was a result of one such craving for eating a Khichdi. A classic example of healthy yet delicious food. A one bowl meal which even the kids will love.

Ingredients Serving: 4

1 bowl - Rice washed well, drained and soaked in water for 30 minutes
1/2 bowl - moong dal (split green gram) washed well, drained and soaked in water for 30 minutes
200 ml - butter milk
1 inch- finely chopped ginger
8- finely chopped garlic cloves
4 to 5 pieces - finely chopped spring onions
Salt to taste.
1/2 tsp or as per taste - freshly crushed black pepper
1/2 bowl + 1/2 bowl - finely chopped fresh coriander
2 pieces - green chilies, crushed into a paste
Lemon juice from 1 lemon
Lemon zest
1 tbsp - oil
2 tbsp - butter
Water as required

Instructions

Take a pressure cooker (size should be big enough to hold the khichdi after cooking) and heat oil in it.
Add the ginger, garlic, green chili paste along with the spring onions and stir fry it until they become soft. Do not let them brown.
Drain out the soaked rice and moong dal, then add them into the pressure cooker.
Pour in the buttermilk then add the salt, black pepper, 1/2 bowl of the coriander and lemon juice.
Add sufficient water to have 2 parts of liquid in comparison to the rice and moong dal. Make sure that there is enough liquid in the pressure cooker so that the ingredients do not burn.
Mix it well then cover the pressure cooker with the lid and cook it for up to 2 whistles. Once it is done, turn the flame to low and cook for another 3 to 4 minutes. Then put off the flame and let the pressure cooker cool down.
Once the pressure cooker cools down, open the lid. If the khichdi is too watery, cook the khichdi again until most of the liquid dries up. I personally love my khichdi a little moist and not too dry.
Mix in the butter, lemon zest and the remaining 1/2 bowl of the coriander into the pressure cooker.
Serve hot and enjoy the delicious Lemon Coriander Khichdi.

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