Rice, dal and fish fry was a staple in our childhood. This take of khichdi is inspired by the addition of an extra ‘tadka’ or tempering. Khichdi is normally a one pot dish with subtle flavors while this dish and the addition of fresh fish is supposed to tantalise your taste buds and push your spice levels while still being very homestyle and comforting.
Khichdi
Rice – 1 cup/250 gm
Toor dal – 1 cup / 250 gm
Cumin – 10 gm
Green chilli – 30 gm
Garlic – 20 gm
Ginger – 20 gm
Onion – 100 gm
Tomato – 100 gm
Red chilli powder – 20 gm
Turmeric powder – 20 gm
Coriander powder – 10 gm
Coriander chopped – 30 gm
Salt to taste
-Soak rice and lentil in water for 20 min.
-Take a pan and heat oil. Add cumin, after it start crackling add fine chopped garlic and green chillies.
-Now add chopped onions and lightly brown it.
-Add ginger and powdered spices in it and sauté it well.
-Add the tomatoes and cook it nicely until it starts leaving oil on the top.
-Drain water from rice and lentil and add it to the pan. Cook it until it very soft.
Tempering (tadka)
Cherry tomato – 50 gm
Hing – 5 gm
Whole red chilli – 3 no.
Ghee – 100 ml
Cumin – 5 gm
Garlic slice – 10 gm
-For the tempering, heat ghee and add Hing, garlic slices and whole red chilli and cut cherry tomato.
Tawa machi
King fish – 250 gm
Ginger – 2 gm
Garlic – 5 gm
Turmeric powder – 10 gm
Red chilli powder – 10 gm
Coriander powder – 05 gm
Lemon juice – 15 ml
Salt to taste
- Marinate king fish with the masala and lemon juice and keep it aside.
-Take marinated fish and grill it on the flat top or tawa on both the sides and keep it aside for the presentation.
To plate
Lemon wedges – 2 no.
Coriander leaves – 10 gm
-Place khichdi and sizzle it with hot tadka on the top and add the coriander leaves as a garnish.
-Serve the fish on a banana leaf with lemon wedges
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