Here is a concise summary of the provided text:
**Title:** Unique Street-Style Khichdi Recipe
**Overview:**
* Debunks the myth that Khichdi is only for when you're ill
* Presents a basic Khichdi recipe with a twist: a street-style masala enhancer
* The enhanced Khichdi is protein-rich, carbohydrate-rich, and packed with vegetables
**Key Recipe Highlights:**
1. **Basic Khichdi:**
* 1 cup moong dal, 1 cup small rice, assorted vegetables
* 6 cups water (adjust according to cooker size)
* Cook with desi ghee, cumin seeds, and asafoetida
2. **Street-Style Masala Enhancer:**
* Roasted coriander, cumin, black pepper, and celery
* Mixed with mango powder, red chili, garam masala, and kasoori methi
3. **Smokey Tadka:**
* Desi ghee, asafoetida, mustard seeds, cumin, curry leaves, and dry red chilies
* Added to Khichdi with a technique to infuse a smoky flavor
4. **Final Touches:**
* Mix in fresh tomatoes, onions, green chilies, ginger, lemon juice, and coriander
* Top with Kala Masala and crushed papdi for texture
**Occasion:** The recipe is shared in celebration of Makar Sankranti.
Here are the key facts extracted from the text, numbered and in short sentences:
**Ingredients & Preparation**
1. Khichdi is made with moong dal (lentils) and small rice.
2. One cup of dal and one cup of rice are used in the basic recipe.
3. Vegetables like peas, potatoes, and others can be added.
4. Desi ghee (clarified butter) is used for cooking.
5. Cumin seeds and asafoetida are added for flavor.
**Cooking Process**
6. Dal and rice are washed and soaked for about 10 minutes.
7. The water is drained before adding to the cooker.
8. The ratio of water to dal and rice is 3:1 (6 cups of water for 1 cup dal and 1 cup rice).
9. Cooking time on medium flame is 3-3.5 minutes.
10. Less water can be used if the cooker is small, with more added later if needed.
**Masala (Spice Mix) Preparation**
11. A unique masala is made with coriander leaves, cumin seeds, and namak (salt).
12. The masala is roasted on low flame until it turns brown to dark color.
13. Other ingredients like black pepper, celery, and mango powder can be added.
14. The masala is ground into a powder for use.
**Tadka (Tempering) Process**
15. A smoky tadka is made by heating desi ghee, asafoetida, and spices on high flame.
16. The tadka is added to the khichdi and mixed well with a lid to retain fragrance.
**Final Preparation & Serving**
17. The khichdi is mixed with fresh tomatoes, onions, green chillies, ginger, lemon juice, and coriander.
18. Kala masala is added on top for flavor.
19. Crushed papdi (flatbread) is added for texture.
20. The dish is decorated with onions, tomatoes, coriander, and Kala masala before serving.