Khichdi with Cardamom - Basant Panchami Special

Khichdi holds a special significance during Basant Panchami, a festival that celebrates the arrival of spring and the harvest season. Khichdi, a simple yet wholesome dish made with rice and lentils, is considered auspicious for this occasion because of its nourishing and light nature. The addition of Emperor Akbar Cardamom in this festive version of khichdi adds a fragrant and aromatic twist, symbolizing a new beginning filled with warmth, joy, and spiritual growth.

Ingredients:
Rice – 1 cup
Moong dal (yellow split lentils) – ½ cup
Ghee – 2 tbsp
Water – 3 cups (adjust for consistency)
Cardamom (crushed) – 4-5 pods (crush fresh Emperor Akbar Cardamom)
Cumin seeds – 1 tsp
Bay leaf – 1
Cloves – 2-3
Cinnamon stick – 1 small piece
Turmeric powder – ½ tsp
Salt – to taste
Black pepper powder – ½ tsp (optional)
Chopped ginger – 1 tsp (optional)
Cashews and raisins – 2 tbsp each (optional, for garnish)
Chopped coriander leaves – for garnish (optional)

Instructions:
1. Rinse the Rice and Moong Dal:
Rinse the rice and moong dal under running water until the water runs clear. Drain the excess water and set aside.

2. Roast the Rice and Dal (optional for added flavor):
In a dry pan, lightly roast the rice and moong dal for 2-3 minutes until they emit a mild nutty fragrance. This step adds depth to the flavor of the khichdi.

3. Prepare the Tempering:
Heat the ghee in a pressure cooker or large pot over medium heat. Add the cumin seeds, bay leaf, cloves, cinnamon stick, and crushed Emperor Akbar Cardamom.
Sauté the spices for 1-2 minutes until they release their aroma, and the ghee is infused with the fragrance of the spices.

4. Add Spices:
If using ginger, add the chopped ginger and sauté for another minute until fragrant.
Add the turmeric powder and stir to combine it with the spices. The turmeric will give the khichdi a beautiful golden color.

5. Add Rice and Dal:
Add the rinsed rice and moong dal to the pot, mixing well with the tempering. Stir everything for a minute so that the rice and dal are well-coated with the ghee and spices.

6. Cook the Khichdi:
Add the water and salt to the pot. Stir well and bring it to a boil.
If using a pressure cooker, close the lid and cook for 2-3 whistles. If cooking in a pot, cover and simmer on low heat for 15-20 minutes, or until the rice and dal are soft and the water is absorbed.
The khichdi should have a soft, porridge-like consistency. Adjust the water based on your preferred consistency.

7. Garnish:
Once cooked, give the khichdi a good stir. Optionally, you can fry cashews and raisins in ghee and add them on top for extra richness and flavor.
Garnish with freshly chopped coriander leaves for a fresh contrast and an additional burst of flavor.

8. Serve:
Serve the Khichdi with Cardamom hot, garnished with cashews, raisins, and coriander leaves. Enjoy this comforting dish with a dollop of ghee on top, especially on the occasion of Basant Panchami, when you can relish the warmth and the unique aroma and flavor of Emperor Akbar Cardamom in every bite.