Gujrati Khichdi

When we were young we used to turn up our noses at the mention of khichdi thinking it food for the sick.  Maybe its the advancing years or whatever, but now khichdi seems like comfort food, soothing and nourishing for the palate.

Almost all the regions of India make Khichdi in some form or other. Most recipes call for a mix of rice and lentils.  Sometimes several lentils are added to the rice. In some recipes lots of vegetables are added .Gujrati Khichdi uses spices to add aroma and enhance taste.  Its light yet full of flavour.

Ingredients: 

1/2 cup rice
1/2 cup moong dal chilka
3 cups water
Salt to taste
1/2 tsp turmeric powder
1/4 cup green peas
Whole spices: 2 cloves, 1 inch cinnamon, 1 bayleaf, 1/2 tsp cumin, 1 black cardamom
Pinch of asafoetida ( hing)
1 1/2 tbsp ghee or oil
Pinch of red chilli powder

Method:   Wash dal and rice and let it soak for 15 mins.

In a pressure cooker put one tbsp ghee.  Add cloves, cinnamon, bayleaf, cumin, cardamom and hing. When they begin to crackle add dal and rice.  Stir for a minute. Add water, salt and turmeric powder. Also add the green peas. Close cooker and cook till done.  Before serving add 1/2 tbsp ghee in a small pan and heat it. Put red chilli powder in the ghee and pour over khichdi.

The khichdi should not be too dry so add more water if needed.  If you are using basmati rice then soak for more time.  Also, add little more dal and less rice.