Serves: 4
Cooking time (approx.): 42 minutes
Style: Indian Vegetarian (Gujarati)
1 cup(s) split
yellow gram (yellow moong dal)
1 cup(s) rice
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of asafoetida and
turmeric powder
1"piece ginger finely chopped
1"stick cinnamon
2 green chilli(es) chopped
8 whole black peppercorns
2 tablespoon(s) ghee
(clarified butter)
5 cups water
salt to taste
Wash and
soak the split yellow gram and rice
together for 15 minutes. Drain. Heat
the water in a vessel till very hot.
Keep aside.
Heat the
ghee (clarified butter) in a large heavy
bottomed vessel till it is very hot. Add
the cumin seeds and let them splutter.
Now add the chopped ginger, green
chilli(es), cinnamon, peppercorns,
asafoetida and turmeric powder. Stir fry
on medium / low level for about 2
minute(s).
Now, add
the split yellow gram, rice and salt.
Mix well. Add the hot water to this and
bring to a boil. Cover and keep on low
heat for 25 minutes or till the mixture
is slightly mushy.
NOTE: Khichdi
is traditionally cooked in a pressure
cooker which is much faster. If you
happen to have one, in the last step
after adding all the ingredients, cover
and bring to maximum pressure on high
heat. Pressure cook on high heat for 4
whistles. Put off the flame and set
aside till all the steam escapes.
