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Kathiyawadi Khichdi

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Kathiyawadi Khichdi

Description

This is my mother's recipe of making different variety of traditional khichdi which she always makes on the festival makar Sankranti.  I also follow the same procedure.  It is made with rice and dal, without onion and garlic and full of whole spices and flavours.   

Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min

Ingredients

Serves : 4
  • 1 cup basmati Rice
  • 1 cup green moong dal/green lentils
  • 1/2 cup carrot chopped
  • 1/2 cup Green peas
  • 1 medium Brinjal chopped
  • 1 small Tomato chopped
  • 2 Green Chillies chopped
  • 1 inch ginger chopped
  • 1 teaspoon Red chilli powder
  • 2 pinches Asafoetida (Hing)
  • 1/2 teaspoon Salt or to taste
  • 1/2 teaspoon Garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon Jeera
  • 2 bay leaves
  • 1 green cardamom
  • 2 cloves
  • 1 tablespoon ghee

Directions

  • Peel and chop the green chillies, carrot brinjal, tomato and green peas.
  • Clean, wash and chop the coriander leaves.
  • Wash and soak the rice and green moong dal for 15 minutes.
  • Drain the water.
  • Heat ghee in a pressure cooker, add the cumin seeds asafoetida and mustard seeds.
  • Let them splutter, add bay leaf, green cardamom, cloves and sauté.
  • Add ginger and green chillies. Fry for a minute and put in the rice and green lentils and fry for 2-3 minutes. Add carrots, green peas, tomatoes and brinjal to it.
  • Then add the salt, red chilli powder, turmeric powder and garam masala powder.
  • Pour in 2 cups of water and close the lid of the cooker and give 2 whistles
  • Switch off the flame.
  • Let the pressure release by itself.
  • Open the lid,
  • Sprinkle coriander leaves on top before serving.
  • Do the plating and Serve hot with dahi / curd or raita, papad and pickle with a drizzle of ghee.
  • My tip
  • Khichdi should be served fresh and hot.
Sanchita Mittal

Sanchita Mittal

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