Gujarati Khichdi

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

November 10, 2009

I have been trying out a few Gujarati recipes , now that I am in Vadodara most of the time. This recipe for the staple Gujarati khichdi was given to me by an old friend who is a local. Good simple fare !

Awfully satisfying ……….

Ingredients

• rice - 1 cup
• tur/arhar dal - 1/2 cup
• onion - 1, chopped
• groundnuts - 2 tbsp
• ghee/oil - 1-2 tsp ( ghee is better for this dish)
• hing/asafoetida - a pinch
• cloves - 1-2 cloves
• cinnamon - 1 inch stick
• jeera/cumin - 1tsp
• turmeric - 1/4 tsp
• dry red chillies - 2 whole ones
• salt to taste - about 1 [if gte mso 9]> Normal</w:View> 0</w:Zoom> </w:Compatibility> MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif][if gte mso 10]> <![endif]½ tsp
• water - 3[if gte mso 9]> Normal</w:View> 0</w:Zoom> </w:Compatibility> MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif][if gte mso 10]> <![endif] ½ cups

Method

1. Wash dal & rice together & soak for at least 30 minutes.
2. Heat the 3[if gte mso 9]> Normal</w:View> 0</w:Zoom> </w:Compatibility> MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif][if gte mso 10]> <![endif]½ cups of water & keep aside.
3. Heat the ghee in the pressure cooker & add jeera, hing, cloves, cinnamon & red chillies & stir for a minute.
4. Add the onions & saute until it starts getting golden. Add the groundnuts & the haldi.
5. Add the drained rice & dal mixture & salt & saute for a minute.
6. Add the hot water & mix.
7. Pressure cook to give one whistle. Reduce heat & keep on low flame for 10 minutes.
8. After the pressure releases, serve hot with desi ghee & kadhi or curds & roasted papad.

Source: chitti