Khichdi

To make Khichdi, start by soaking 250g of rice and 100g of tur dal in water for about 8 hours. After rinsing, heat oil in a large pot and sauté mustard seeds, black pepper, cumin seeds, and spices until fragrant. Add chopped onions, ginger garlic paste, and tomatoes, cooking until soft. Mix in turmeric, dhaniya powder, and garam masala with water, then add the soaked rice and dal. Ensure the mixture is submerged in water and cook on a slow flame until done.

Yes, Khichdi is naturally gluten-free as it is made with rice and lentils, which do not contain gluten. This makes it a great option for those with gluten sensitivities or celiac disease. Just ensure that any additional ingredients or spices used are also gluten-free.

If you don't have tur dal, you can substitute it with moong dal or masoor dal. Both alternatives will provide a similar texture and flavor to the Khichdi. Just keep in mind that cooking times may vary slightly, so adjust accordingly.

To store leftover Khichdi, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, add a splash of water and warm it on the stove or in the microwave, stirring occasionally to ensure even heating.

Khichdi pairs wonderfully with a variety of side dishes. You can serve it with curd, raita, salad, or achaar (pickle) for added flavor. Additionally, a side of papad or roasted vegetables complements the dish nicely.