(Rice & Split Green Gram Porridge)
Naram Khichdi is amongst the lightest and the most easily to digest meals.
It is also served usually when one has a tummy upset and in our house when someone’s birthday is celebrated.
Rice – 1 cup
Split green gram lentil – ½ cup
Salt – ¼ tsp.
Ghee – 3 tsp.
Mustard seeds – 1 tsp.
Asafoetida – ¼ tsp.
Soak the split green gram and rice together in a toap for an hour.
Add salt and cook on a medium flame.
The split green gram will take a longer time to cook as compared to the rice. By the time, the green gram is cooked the rice will become a bit soggy due to overcooking.
When both the split green gram and rice are cooked, mash it into a puree. Do not mash it completely. Keep the toap on a tawa and reduce the heat to a simmer. In a separate container, heat the ghee. When hot, add the mustard seeds and asafoetida to it and let it temper.
When the mustard seeds start popping, add the tempered spices to the Khichadi. Mix well and serve piping hot.