Char Dal Ni Khichdi Recipe - Healthy khichdi recipe made with 4 types of dals.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split pigeon pea (toor dal/arhar dal), Rice

Cuisine : Gujarati

Course : Rice

Char Dal Ni Khichdi

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Char Dal Ni Khichdi Recipe - How to make Char Dal Ni Khichdi

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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Split pigeon pea (toor dal/arhar dal) soaked1 1/2 tablespoons

  • Rice 3/4 cup

  • Split green gram skinless (dhuli moong dal) soaked1 1/2 tablespoons

  • Split red lentil (masoor dal) soaked1 1/2 tablespoons

  • Split field beans (val ki dal) soaked1 1/2 tablespoons

  • Ghee 3 tablespoons

  • Cloves 6-8

  • Cinnamon 2 inch stick

  • Black cardamoms 3-4

  • Onions sliced2 medium

  • Ginger chopped1 teaspoon

  • Turmeric powder 1 teaspoon

  • Salt to taste

Method

Step 1

Heat one tablespoon ghee in a pan, add cloves, cinnamon, black cardamoms and onions and sauté till onions turn brown.

Step 2

Add ginger and turmeric powder and mix well.

Step 3

Add rice and all the dals and sauté for three to four minutes. Add salt and four cups of water.

Step 4

When the mixture comes to a boil, lower the heat, cover and cook till done. If the khichdi looks too dry, sprinkle a little water, cover and cook for five more minutes.

Step 5

Sprinkle remaining ghee and serve hot with thick yogurt and pickle.

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