Late on Sunday night, a lover from Delhi asked for the recipe of my dhaba style khichdi. Monday morning, the craving set in — except that i used to be in no mood to cook (haven't we all been doing just that for what looks like an eternity now?) So, we decided to order during a comforting treat. we've been reading tons on no-contact delivery restaurants generally and therefore the menu of Khichdi Experiment seemed interesting. that they had a number of regional and non-veg options too. The food was delivered in under 40 minutes and therefore the packaging — though not all eco-friendly — was well through with handwritten descriptions. The food was dropped off on a sanitised table in our building lobby and thereafter picked up by us.
Our first choice — the Murg dalcha khichdi (R230) — appeared like a stimulating spin on home-cooked dalcha and rice. Thankfully, the flavours were mild and not overpowered with garam masala. Having said that, we've also tasted better dalcha within the past. The dish comes with papad, achar and a tamarind goli that we took a liking to.
If you cannot decide which khichdis to undertake , the experiment box (R190) allows you to select three vegetarian khichdis along side papad and achar. The portions are decent. We tried the palak paneer, tadkewali dal and therefore the veg masala khichdi — all of which were light, wholesome and nourishing. Who would have imagined khichdis are often so diverse and delicious because of an easy addition of flavours, ingredients and aromas. The tadkewali one was almost like our home-style version, so there was a way of familiarity as we tucked in.We wanted to undertake a regional one, then ordered the Bengali panch phoron (R160) also . it is a simple khichdi with subtle hints of the famed Bengali five-spice mix. the feel and consistency were smooth and not overcooked or mushy, which may be the deal-breaker. As an accompaniment, we involved the tandoori kathal (R140). While it had the tandoori masala and was succulent, it lacked the smokiness of a tandoori dish.
We wanted to undertake a regional one, then ordered the Bengali panch phoron (R160) also . it is a simple khichdi with subtle hints of the famed Bengali five-spice mix. the feel and consistency were smooth and not overcooked or mushy, which may be the deal-breaker. As an accompaniment, we involved the tandoori kathal (R140). While it had the tandoori masala and was succulent, it lacked the smokiness of a tandoori dish.
Moong Dal Khichdi With Veggies
. 1/2 cup short grained rice £1/2 cup moong dal or split mung
. Mixed veggies (carrots, fresh peas, potatoes) chopped into ¼ inch pieces £1 cup purple onion sliced thin £6 cloves garlic £1/2 inch ginger £2 dried red chillies
. 1 fresh green chilli £1 tsp mustard seeds £1 tsp cumin seeds £1/2 tsp fennel seeds £2 bay leaves £1 tsp turmeric powder £Salt to taste £1 tsp ghee/clarified butter . 1 tbsp oil £2 cups water £2 tbsp chopped cilantro for garnishing on top
Start by dry roasting the moong dal or lentil during a pan on low heat for 3 to four minutes till it's lightly browned and smells nutty. Remove and put aside . Wash and keep the rice ready. Pound the ginger, garlic and green chilli together. Next, heat the oil during a deep pot; add the bay leaves and ginger-garlic-chilli paste, and sauté for 30 seconds. Add the onion and sauté till translucent. Next, add the vegetables, turmeric powder and salt and let the veggies cook for four minutes on a coffee flame. Add the roasted lentil or dal and provides it an honest stir. Add the rice. Pour almost double the quantity of water. Add salt accordingly. Cover with a lid and cook it on medium high for nearly 25 minutes till the rice and lentils are cooked and slightly mushy. Remove from the flame. For the ultimate touch, during a small wok or tadka pan, add ghee. Once hot, add dried red chilli, mustard, cumin and fennel seeds and allow them to pop. Pour over the khichdi and canopy to trap the aroma in it. Garnish with chopped cilantro. Rest for five minutes, stir well and serve.