Gujarati Khichdi
Total Time: Prep Time: 10
minutes, Cook Time: 45 minutes
Makes 4 servings
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Ingredients
- 2 cup small grain Basmati Rice
- ½ cup Toor dal
- 2 tablespoon Ghee
- 2 Bayleaves
- 1 inch Cinnamon Stick
- 1 teaspoon Ginger grated
- 6-8 Cauliflower Florets
- 1 Green Chilli
- 1 Potato quartered
- 1 Carrot peeled and cut into 1 inch pieces
- 8-10 French Beans cut into 1 inch pieces
- 1 teaspoon Turmeric
- ½ teaspoon Red Chilli Powder
- 1.5 teaspoons Salt
- 5 cups water
Directions
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Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
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Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.
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Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
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Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.