03 Apr 2024

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.

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