Gujarati Khichdi

Ingredients list for Gujarati Khichdi

• 1/2 cup Rice
• 1/2 cup Split Pigeon Pea
• 3 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Peppercorns
• 1 inch stick Cinnamon
• 3-4 Cloves
• 2 Whole dry red chillies
• a pinch Asafoetida
• 8-10 Curry leaves
• 1 medium Onion sliced
• 1 medium Brinjal 2cm cubes
• 2 medium Potatoes 2cm cubes
• 2 teaspoons Ginger paste
• 2 teaspoons Garlic paste
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• to taste Salt
• 2 tablespoons Ghee

Method

1. Wash rice and tuvar dal together. Soak in two cups of water for half an hour. Drain and keep aside. Heat oil in a handi, add mustard seeds, peppercorns, cinnamon, cloves and whole red chillies.
2. When it starts to crackle add asafoetida, curry leaves and sliced onion. Sauté. When onion turns light brown in colour, add brinjal, potatoes, peas, tuvardana, ginger paste, garlic paste and sauté for one or two minutes on low heat.
3. Add soaked rice and dal. Sauté for a minute and stir well. Add turmeric powder, red chilli powder and salt. Stir. Add two cups of hot water and two tablespoons of ghee.
4. Stir and cook, covered, on low heat till done. Serve hot with masala chaas.

Nutrition Info