Shaswati Khichdi is the most versatile meal in Indian homes. There can be thousands of types and ways to cook it. Soya Beet Root Khichdi is one which I have invented and then it got popular among my relatives and friends.
It is a very unique dish, and along with its dashing red color makes it more attractive to eat. More over you can even customize it as per your choice and veggies availability in your home.
Makar Sankranti is one event where most of the households in India makes Khichdi in lunch. You can try this in your home, I guarantee everyone will like it, specially the kids who are not so found of eating veggies.
Usually Khichdi takes less time to prepare, this is not different either. The difference lies in its appeal to the people once it is served. Follow me below for the complete recipe.
INGREDIENTS
1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;
Ingredients for the beet root masala
- Beet root – 1 cup
- Carrot – 1/2 cup
- Green onion – 1 cup
- Green onion root – 1/2 cup
- Tomato – 1/2 cup
- Soybean chunk – 1/2 cup
- Coriander powder – 1 tbsp
- Cumin powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Sugar – 1+1/2 tsp
- Bay leaves – 1 piece
- Dried red chili – 1 piece
- Cumin seeds – 1 tsp
- Red chili – 1/2 tsp
- Oil – 2 tbsp
- Ginger paste – 1 tsp
- Raw garam masala – 2 cardamoms, 4 cloves, 4 black pepper, 1 inch cinnamon.
Ingredients for Khichdi
- Rice – 1/2 cup
- Moong dal – 1/4 cup
- Salt – 1 + 1/2 tsp
- Water – 5 cups
- Ghee – 1 tbsp
- Coriander leaves – 2 tbsp
Equipment
- Normal Fry Pan
- Normal Pressure Cooker
Notes
How to make Soya Beet Root Khichdi
Step 1: First take all vegetables and cut them into small pieces. I have not used any green chili here, if you want you can include in you ingredients list.
Step 2: After that take a bowl and add the soybean chunk into it. Now pour 2 cup of boiled water into the bowl and cover it. Leave it for 5 minutes.
Step 3: Once 5 minutes completes, drain the water from it and squeeze them to extract the last drop of the water.
Step 4: Now take a preheated kadai or frypan and the add the rice and dal into it. Dry roast them for 1-2 minutes on low flame. Once they are roasted properly, take them out on a plate.
Step 5: Using the same kadai, we will add oil into it. Now add cumin seeds, bay leaves, dried red chili and raw garam masala into the oil. Wait for spluttering the cumin seeds.
Step 6: Here we will add chopped carrots and beet root into the oil, fry them for 3-4 minutes. After that add the rest of the veggies and boiled soybeans into the kadai. Fry them for another 5 minutes.
Step 7: Now we will add ginger paste, tomato and all the spices one by one into the roasted veggies. Roast them for another 2 minutes. Our masala is ready.
Step 8: On the other hand put a pressure cooker on the stove, add 5 cups of water into it and wait for boiling. When it starts boiling, add the roasted rice and dal at the same time.
Step 9: Stir the rice and dal very well. And then we will add the roasted masala into the pressure cooker. Cook the Soya Beet Root Khichdi up to one whistle.
Step 10: Switch off the stove, Wait for 5 minutes to release the pressure from the inside the cooker. Now add 1 tbsp of ghee and chopped coriander leaves. Stir it for one last time.
Step 11: The Sankranti special hot, nutritious ,full of veggies Soya Beet Root Khichdi is ready to be served. Use more ghee during the serving time, it will enhance the taste of the khichdi.
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