Kathiyawadi Khichdi

Name: Kathiyawadi Khichdi
Total time: 3000 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 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

Sanchita Mittal @sm_thechef

Delhi

#Family
It is a tradition to make this unique and different variety of traditional khichdi for a family get together on the auspicious occasion of Makar Sankranti.
This is my mother's recipe and I follow the same procedure.
It is made with rice, dal and vegetables, without onion and garlic and is full of flavours from whole spices.

Sanchita Mittal @sm_thechef

Saved

Ingredients

50 minutes

2 servings

1 cupbasmati Rice
1 cupgreen moong dal/green lentils
1/2 cupcarrot chopped
1/2 cupGreen peas
1medium Brinjal chopped
1small Tomato chopped
2Green Chillies chopped
1 inchginger chopped
1 teaspoonRed chilli powder
2 pinchesAsafoetida (Hing)
1/2 teaspoonSalt or to taste
1/2 teaspoonGaram masala
1/2 teaspoonturmeric powder
1/2 teaspoonMustard seeds
1 teaspoonJeera
2bay leaves
1green cardamom
2cloves
1 tablespoonghee

Saved

Steps

50 minutes

1

Peel and chop the green chillies, carrot brinjal, tomato and green peas.
2

Wash and soak the rice and green moong dal for 15 minutes
3

Drain the water.
4

Heat ghee in a pressure cooker, add the cumin seeds asafoetida and mustard seeds.
5

When they splutter, add bay leaf, green cardamom, cloves and sauté.
6

Add ginger and green chillies and fry for a minute and put in the rice and green lentils and fry for 2-3 minutes.
7

Add carrots, green peas, tomatoes and brinjal to it.
8

Then add the salt, red chilli powder, turmeric powder and garam masala powder.
9

Pour in 2 cups of water and close the lid of the cooker and give 2 whistles
10

Switch off the flame and let the pressure release by itself.
11

Open the lid, and sprinkle coriander leaves on top before serving.
12

Do the plating and Serve hot with dahi / curd or raita, papad and pickle with a drizzle of ghee.