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A wholesome and comforting one-pot meal from Gujarat. This soft, porridge-like khichdi is made with rice and moong dal, tempered with aromatic spices, and is perfect for a light and nourishing dinner.
For 4 servings
Wash the rice and moong dal together under running water until the water runs clear. Soak them in enough water for 30 minutes, then drain completely.
Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add mustard seeds and cumin seeds. Let them splutter for about 30 seconds. Add the cloves, cinnamon stick, curry leaves, and hing. Sauté for another 30 seconds until fragrant.
Add the chopped onion, ginger-garlic paste, and slit green chilies. Sauté for 2-3 minutes until the onions turn soft and translucent. Add the chopped tomatoes and cook for another 2-3 minutes until they become soft and mushy.
Stir in the turmeric powder and red chili powder. Cook for 30 seconds. Add the drained rice and dal mixture. Sauté gently for 1 minute, mixing everything well.
Pour in 4.5 cups of water and add the salt. Mix well. Secure the lid of the pressure cooker. Cook on medium-high heat for 4 whistles. After 4 whistles, turn off the heat and let the pressure release naturally. This takes about 10-15 minutes.
Open the cooker and check the consistency. If it's too thick, you can add a little hot water and mix well. Garnish with fresh coriander leaves and an extra dollop of ghee before serving.
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A wholesome and comforting one-pot meal from Gujarat. This soft, porridge-like khichdi is made with rice and moong dal, tempered with aromatic spices, and is perfect for a light and nourishing dinner.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 381.85 calories per serving with 13.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Replace the ghee with a neutral vegetable oil or coconut oil to make this recipe completely vegan.
To make a Jain version, omit the onion, ginger, and garlic. You can add a pinch more asafoetida (hing) for flavor.
Increase the fiber by adding chopped vegetables like carrots, peas, and green beans. You can also use brown rice, but you'll need to increase the water to 5 cups and cook for 5-6 whistles.
Reduce the amount of red chili powder and green chilies to make it milder for children. Mash the khichdi well to make it easier for them to eat.