Ingredients For Gujarati Khichdi:
| 1 cup rice |
| 1/2 cup moong dal (split yellow lentils) |
| 2 tablespoons ghee (clarified butter) |
| 1 teaspoon mustard seeds |
| 1 teaspoon cumin seeds |
| A pinch of asafoetida (hing) |
| 1 teaspoon turmeric powder |
| 1/2 teaspoon red chili powder (optional) |
| Salt, to taste |
| 4 cups water |
| Fresh coriander leaves, for garnish |
Ingredients For Method:
- Wash the rice and moong dal together until the water runs clear. Drain and set aside.
- Heat ghee in a Vardaan Cookware’s Stainless Steel Pot over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Let them sizzle for a few seconds.
- Add the drained rice and dal to the pot. Stir in the turmeric powder, red chili powder, and salt.
- Pour in the water and bring to a boil. Then, reduce the heat to low, cover, and simmer until the rice and dal are soft and the khichdi has a porridge-like consistency, about 20 minutes. Stir occasionally to prevent sticking.
- Garnish with fresh coriander leaves before serving.
- Serve hot with additional ghee, yogurt, or pickle on the side.
