Saturday, November 10, 2018

Posted by Mala at 12:00:00 AM No comments
Here's a Khichdi recipe, again from the Heritage-rich Gujarat, which I tasted there in an upscale restaurant.
You can check my other Khichdi varieties:
1. Gujarati Khichdi
2. Sprouted green gram khichdi
3. Palak khichdi
4. Swaminarayan khichdi
5. Pancha prayag Khichdi
The sprouted green gram khichdi is like pulav in texture and this Khichdi is like Ven pongal in  texture.
This can be called an Inseparable Combo also, along with Palak kadhi
Please check my other Inseparable Combos

Served with Palak kadhi (recipe to follow)

Rice - 1/4 cup + 2 tbsps
Green gram - 1/4 cup
Water - 2 cups
Pearl onions - 6
Tomato - 1, chopped

To season
Ghee - 3 tbsps
Jeera/cumin - 1 tsp
Cardamoms - 2
Cloves - 2
Bay leaf - 1
Ginger - a small piece, chopped fine
Slit green chillies - 2-3
Curry leaves - a few

Recipe cuisine: North Indian; Category: Lunch/dinner
Prep time: 10 mts; Soaking time: 3-4 hours; Cooking time: 30 mts

Serves 2

Rice and green gram dhal measured and taken in a vessel

Washed well, and soaked in hot water for 3-4 hours

Onions and tomato chopped

added to the rice and dhal, to which, the measured water is added, and all pressure cooked for 20 minutes, after the first whistle, keep on the lowest, and cook.

Cooked and ready

Mash well

Keep some hot water handy, to make the consistency thinner, you will definitely need to add some water

All mashed well, and looking like our "rasam saadham"

All the seasonings done in ghee

and now, the khichdi is also added, salt to taste added too

All mixed well, and allowed to simmer for 3-4 minutes

Serve this extremely tasty, comfort food, khichdi, with the even tastier Palak kadhi

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