Khichdi

Plain Khichdi

Prep time: 

Cook time: 

Total time: 

Serves: 4

This simple meal of grain and dal is a staple of Gujarati meal. It can be prepared many ways, even with vegetables, making it a one pot meal.
Ingredients
  • 1 cup rice
  • ¾ cup toover dal (split pigeon peas) or mung dal (with or without skin)
  • 1 teaspoon turmeric
  • 1 teaspoon salt or to taste
  • 4 cups of water
Directions
  1. Wash rice and dal together in a bowl until water is clear. Add 4 cups of water to cover rice and dal. Let it soak for 1 to 2 hours. (Soaking is optional).
  2. Pour rice and dal along with water into a medium Dutch oven or a heavy bottomed pot. Add turmeric and season with salt. Stir everything and cover pot with a lid. Let Khichdi cook for 30 to 40 minutes or until rice and dal are tender.
  3. Serve hot with yogurt or plain chass (lassi) or vaghareli chass.

 

 

Vaghareli Khichdi

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 recipe plain Khichdi
  • 2 tablespoons olive oil
  • 1 tablespoon Ghee (clarified butter)
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • 2 to 3 cloves
  • 1 inch piece of cinnamon stick
  • Pinch of asafetida
  • ½ teaspoon chili powder
  • 6 to 7 curry leaves
Directions
  1. Follow step 1 of plain Khichdi.
  2. In a medium Dutch oven or a heavy bottomed pot, heat oil and ghee over medium heat. Add fenugreek seeds and let it sizzle. Add mustard seeds and let them sizzle as well. Add remaining Vaghar ingredients and follow step 2 and 3 of plain Khichdi.

 
Mixed Grain Khichdi

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • ¼ cup each quinoa, pearl barley, and cracked wheat
  • ½ cup split pigeon peas (toover dal)
  • 2 tablespoons clarified butter or ghee
  • 1 tablespoon olive oil
  • 1 teaspoon black mustard seeds
  • Pinch of asafetida
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 3 whole cloves
  • One inch piece of cinnamon stick
  • 7 to 10 curry leaves
  • 1 inch piece of ginger, finely minced
  • 1 jalapeno or serrano pepper (or to taste), finely diced
  • 3 cups of water or more
  • 1 teaspoon salt
Directions
  1. Combine quinoa, barley, cracked wheat and pigeon peas and rinse in a two to three of changes of water. Let it soak in 2 ½ cups water for at least 30 minutes.
  2. In a medium Dutch oven or a heavy bottomed pot, over medium-high heat, heat ghee and oil until it shimmers. Add mustard seeds and let it sizzle. Add curry leaves, all the dry spices and sauté until fragrant, for 30 seconds. Add the grain mixture along with water. Add green chili and ginger. Mix the contents of pot and season with salt. Add more water if necessary so that contents of pot are covered with water.
  3. Turn the heat up and bring contents of pot to a boil. Reduce heat to low, cover the pot and simmer for 40 to 45 minutes or until all the liquid have absorbed and grains and dal are tender. Add more water if necessary. Serve warm with plain chass (lassi) or vaghareli chass.

 

Slow Cooker Vegetable Khichdi

Prep time: 

Cook time: 

Total time: 

Serves: 8

Ingredients
  • 2 cups rice
  • 1 ½ cups toover dal (split pigeon peas) or mung dal (with or without skin)
  • 4 cups water
  • 2 teaspoons turmeric
  • 2 teaspoons salt or to taste
  • 3 tablespoons oil
  • 1 tablespoon Ghee (clarified butter)
  • ½ teaspoon fenugreek seeds
  • 2 teaspoons mustard seeds
  • 3 to 4 cloves
  • 2 1-inch pieces of cinnamon stick
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon chili powder
  • 9 to 10 curry leaves
  • 1 small onion, small diced
  • 2 cloves of garlic, finely minced
  • 2 inch piece of ginger, finely minced
  • 1 small potato, medium diced
  • 1 small carrot, medium diced
  • 2 to 3 cauliflower florets cut into bite size pieces
  • ½ cup frozen peas
Directions
  1. Wash rice and dal together in a bowl until water is clear. Transfer dal and rice to a 3-quart slow cooker pot and add 4 cups of water. Add turmeric and season with salt.
  2. In a separate medium heavy bottomed pot, heat oil and ghee over medium heat. Add fenugreek seeds and let it sizzle. Add mustard seeds and let them sizzle as well. Next add curry leaves, cloves, cinnamon sticks, black pepper and chili powder. Add onions and sauté them until translucent, 2 to 3 minutes. Add ginger and garlic and sauté for a minute. Add all the vegetables except peas and sauté for a minute. Pour everything on top of slow cooker pot.
  3. Stir the contents of pot, cover and cook on high for six hours. For the last half an hour add peas.
  4. Before serving check the seasoning. Serve hot with yogurt or plain chass (lassi) or vaghareli chass.
Notes
In this recipe you can use any vegetables (about 3 cups) you like. You can adjust the quantity of recipe depending on size of your slow cooker. The left overs can be frozen.