Smoked Garlic Khichdi

A twist to the traditional Khichdi by giving it a smoked flavour and it tastes just awesome. However, you cannot reduce the quantity of Ghee in this. Initially, I made this khichdi with a tablespoon of ghee. However, it did not generated the desired result, and I had to use additional ghee. (In the stepwise pictures, you will find that only a tablespoon of Ghee has been used)

Servings : Approx. 2 people

Ingredients: 

For Khichdi :
1 cup Rice
1/2 cup Tuvar Dal (Piegon Pea)
3 cups Water
Salt to taste

For Smoked Garlic Khichdi:
1/2 cup white portion of Spring Garlic 
1 cup green portion of Spring Garlic
Salt to taste
2 tspns Cumin Powder (1 tspn for each portion)
2 tspns Coriander Powder (1 tspn for each portion) 
1 tspn Pepper powder (1/2 tspn for each portion)
2 tspns Oil (1 tspn for each portion)
3 tspns lemon juice (1 and half tspn for each portion)
3/4 cup Ghee
1 tspn Cumin seeds
Khichdi (as above)
Salt to taste

Other Ingredients :
2 slices of lemon
2 Charcoal (Koyla / Kolsa)
2 tspns Ghee

For Garnishing :
Chopped Spring Garlic 
Coriander leaves
Lemon slice

To Serve with :
Papad
Mango Pickle

Method:

To make Khichdi :

Wash rice and turvar dal and rest it for 10 minutes. Boil 3 cups and a little more water in a vessel at high flame. Add salt to taste. When it reaches boiling point, add rice and tuvar dal to it. Allow it to cook on high flame for fifteen minutes. Then cover it with lid  and let it cook on low flame for further fifteen minutes. 

To make Smoked Garlic Khichdi :

Take two charcols and place it on burning flame for around 7-8 minutes. 

Simultaneously, take White portion of Spring Garlic and green portion of Spring Garlic in separately in two steel bowls. Add Pepper powder, Cumin powder, Coriander powder, Oil and lemon juice in each of the bowl. Mix well. Now place lemon slice in each of the bowl. Place burning charcol over the lemon slice and pour a tspn of ghee over the burning Charcoal. Immediately cover the bowl with a lid. Set it aside for 5-7 minutes. After that remove the coal and lemon slice from the garlic. 

Heat Ghee in a pan. Add cumin seeds to the ghee. Then add the smoked white portion of the spring garlic into the ghee. Saute it for 2-3 minutes. Then add smoked green portion into it. Again saute it for a minute. Then add the cooked Khichdi to it. Mix well. Check the seasoning. Cover the lid for 5 minutes.

If you want to enhance the smoky flavour, then again place lemon slice, burning charcoal and ghee over cooked Khichdi and cover it with lid.

Garnish it with chopped Spring garlic pods, lemon slice and coriander. 

Serve hot with Papad and Mango pickle.

Notes:
You may replace Moong Dal with Tuvar Dal while making Khichdi. 

Stepwise Pictures:

 

 Sending this event to Madhu's Indian Recipes Event - Left Over Make Over