Recipe: Bardoli ki Khichdi

Ingredients:

Rice – 1 cup
Moong dal – ½ cup
Oil
Cinnamon sticks – 1 to 2
Mustard – ½ tsp
Jeera – ½ tsp
Onions chopped – 1
Asafetida – a pinch
Vegetables – potato, peas, carrots, eggplant (optional), black eyed peas (frozen or boiled), frozen tuvar dana
5 Green chilies – crushed
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Raw peanuts – ¼ cup (optional)
Cilantro chopped
Garam Masala – 1 tsp

How to make

Soak the rice and dal for about ½ hour.
Add about 1 tsp oil in a kadhai or a heavy bottom vessel. Add the cinnamon, mustard seeds and jeera. After the mustard seeds pop, add the onions and sauté for a few minutes.
Add asafetida. Now add all the vegetables and sauté for a few more minutes.
Add the crushed green chilies, the garlic paste and the ginger paste and sauté for 3 more minutes.
Now add the soaked rice and dal.
You can also add peanuts at this time.
Add about 3-4 cups water. (Depending on how you like khichdi’s consistency to be).
Add some chopped cilantro and some garam masala.
Close the vessel with a tight lid and leave to cook for about half hour till the rice and dal are done to a nice mashed mix. You could also make this in a pressure cooker or a rice cooker.
Serve it hot with a dollop of ghee, some curd, papad and pickle.

By continuing to use the site, you agree to the use of cookies. You can find out more by clicking this link

Close