Mugachya DaLichi Khichdi aani karmaNe

My mom used to make this khichdi for dinner on the last Saturday of every month as Sunday morning would be the day for kadu kiraitacha kadha or NiwaLi(decoction made out of the herb).Also twice a year on Sundays there was a 'Castor oil day' .
The purpose of both was for removing stomach infections if any and thereby to maintain good health.
After that process the need for healthy,light and easily digestible food was the necessity. Khichdi and VaraN-bhat fulfill all the requirements.
Now after the creation of antibiotics,the NiwaLi and the Castor oil funda has become passé but I follow the principle of making this dish once a month.


Mugachya DaLichi khichDee
 (Rice & yellow split peas combo)


Ingredients
1/2 cup rice
1/4 cup moog daL/yellow split peas
1/4 cup saalwali/chilkewali moog dal

Tempering
1 tsp ghee
1/4 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

Method

• Wash rice and daL together and soak them in little water for 10-15 minutes.
• Warm 2 cups of water in a pan.
• Heat ghee in another pan. Add cumin seeds. As they sizzle add asafoetida. Add turmeric powder.
• Add soaked dal-rice mixture.Mix well.
• Add warm water. Bring it to boil.let the water get soaked.
• Simmer the flame and cover the pan. Let it cook on low flame for 10-15 minutes.
• Serve hot with a tsp of shuddha ghee and karmane

Karmane
       accompaniment with khichdi


Ingredients
1/2 cup freshly grated coconut
2-3 pepper corns
1 -2 tsp chopped onion
1/2 tsp red chili powder or 1 dry red chili
1/2 tsp tamarind paste
salt to taste

Method

Grind all the ingredients to make a paste(not too fine).  Add little water while grinding to adjust the consistency.Serve with moogachi khichdi

Batatyachi kape/Kachrya

Ingredients
2 potatoes
red chili powder
turmeric powder
salt to taste
rice flour (for dipping the slices)

 Oil for shallow fry                                                                                  

Method

• Wash and slice the potatoes
• Spread the slices in a plate or shallow bottom pan
• Sprinkle red chili powder as per taste and turmeric powder
• Add salt and mix well
• Heat the griddle/tawa/non-stick frying pan. Add 1-2 tsp oil and spread all over it.
• Take rice flour in a plate and dip each marinated potato slice in it and place it on the griddle.
• Arrange as many slices as the space available on the griddle. ( try to keep each slice separately)
• Add oil around the slices with spoon if required.
• Cover the griddle. Let it cook on low-medium flame for 2-3 minutes
• Take off the lid check if the slices are cooked with fork or knife.
• Serve with khichdi-karmane
  
  
  
  
  
  Note
  Khichdi is plain so you can make accompaniments more spicy.
  This combo of khichdi,karmane and kachrya is supposed to be a complete meal or purnanna (a meal made up of carbohydrate, proteins and fats)