Gujarati Style Khichdi
Serves: 3
Please use same measuring cup to measure dal, rice and water.
You will need
1 cup rice (100g)
1 cup moong dal / split yellow gram(100 g)
1 teaspoon ghee
1/2 teaspoon jeera (cumin seeds)
1 green chilli (dark green color)
1/2 - inch ginger, finely chopped
6 peppercorns
1 stick cinnamon
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder
1/2 teaspoon salt (or to taste)
5 cups hot water
1 cup moong dal / split yellow gram(100 g)
1 teaspoon ghee
1/2 teaspoon jeera (cumin seeds)
1 green chilli (dark green color)
1/2 - inch ginger, finely chopped
6 peppercorns
1 stick cinnamon
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder
1/2 teaspoon salt (or to taste)
5 cups hot water
Method
Wash and soak the moong dal and rice together for 15 minutes. Drain out water.
In a large pan, heat 1 teaspoon ghee. Add cumin seeds and fry till fragrant.
Add chopped green chilli, ginger, cinnamon, peppercorns, asafoetida and turmeric powder. Saute well on a low to medium heat for 2 - 3 minutes or until crisp.
Add drained rice and dal. Mix well.
Add boiled water (5 cups) to the rice - dal - seasoning mixture. Add salt to taste.
In a large pan, heat 1 teaspoon ghee. Add cumin seeds and fry till fragrant.
Add chopped green chilli, ginger, cinnamon, peppercorns, asafoetida and turmeric powder. Saute well on a low to medium heat for 2 - 3 minutes or until crisp.
Add drained rice and dal. Mix well.
Add boiled water (5 cups) to the rice - dal - seasoning mixture. Add salt to taste.
Cover with a lid and cook on a low heat for about 25 minutes or till the khichdi is slightly mushy.
Serve hot with ghee (Please remove chopped green chillies when serving).
Serve hot with ghee (Please remove chopped green chillies when serving).
1 comment:
Simply filling and comforting khichdi..
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