Gujarathi Kichdi Recipe

Coming to the second day of bookmarked recipes, here is one simple yet delicious recipe from Pavani’s blog. I have known only one kichdi all my life. My mum used to make rava kichdi with moong dhal and rava. It was so delicious but after I got married, as hubby hated any dish which resembled upma, I stopped making it. And I have even forgot about that dish. But later I came to know that kichdi is made with rice and dhal. But still I never tried it. I really don’t know why until I saw this recipe in Pavani’s blog. Her photographs are beautiful and my snaps can not even be let near her snaps. I served it with chenaikilangu/ yam roast I learnt recently. I will be posting the recipe in a few days.

This kichdi uses toor dhal and to enhance the flavour, fried onions are added at the final stage. This is less spicy and my daughter loved it. I sent it in her lunch box and she polished it off. You can either cook the kichdi in open pan or a pressure cooker. Pavani has made it in pressure cooker but I always love to make my rice dishes in open pan. So I made it according to my method following her recipe. The recipe is very simple and can be made within half an hour. Do try and share with me the results.

Recipe Source: Pavani

Ingredients:

Rice – 1cup

Toor Dhal-1/2 cup

Oil-2 tbs

Clove-3

Cinnamon-1

Black Peppercorns-10

Cumin Seeds-1 tsp

Ginger- a small piece

Garlic-4-5 pods

Green Chillies – 3-4

Onion-1

Potato-2

Turmeric Powder-1/2 tsp

Water-3 1/2 cups

For Tempering:

Onion-1

Oil-1 tsp

Cumin Seeds-1/2 tsp

Garlic-2 pods

Procedure:

Wash and soak rice and dhal for 30 minutes.

In a pan, heat oil and add the spices.

When they crackle add roughly ground ginger, garlic and green chillies.

Sauté for a minute and then add onions.

Sauté until golden.

Add peeled and cubed potatoes, salt and turmeric powder.

Sauté for one or two minutes on medium flame.

Add in the soaked and drained rice and dhal mixture.

Sauté for two minutes.

Add water.

When it starts boiling keep on stirring the mixture until 90% done.

While the rice is cooking , fry the onions.

In another pan add oil, cumin seeds.

When they crackle add the onions and keep on frying until they turn very dark in colour. This gives a nice sweetness to the onions.

When the rice is 90% done. add the fried onions and give a stir.

Cover the top with a foil and cover with lid.

Keep flame medium low and let it cook for 10 minutes.

Remove from flame and allow it to settle for 10 more minutes.

Serve along with a side dish of your choice.

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Gujarathi Kichdi Recipe

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Ingredients

  

Ingredients

• Rice - 1cup
• Toor Dhal-1/2 cup
• Oil-2 tbs
• Clove-3
• Cinnamon-1
• Black Peppercorns-10
• Cumin Seeds-1 tsp
• Ginger- a small piece
• Garlic-4-5 pods
• Green Chillies - 3-4
• Onion-1
• Potato-2
• Turmeric Powder-1/2 tsp
• Water-3 1/2 cups

For Tempering

• Onion-1
• Oil-1 tsp
• Cumin Seeds-1/2 tsp
• Garlic-2 pods

Instructions

 

Procedure

• Wash and soak rice and dhal for 30 minutes.
• In a pan, heat oil and add the spices.
• When they crackle add roughly ground ginger, garlic and green chillies.
• Sauté for a minute and then add onions.
• Sauté until golden.
• Add peeled and cubed potatoes, salt and turmeric powder.
• Sauté for one or two minutes on medium flame.
• Add in the soaked and drained rice and dhal mixture.
• Sauté for two minutes.
• Add water.
• When it starts boiling keep on stirring the mixture until 90% done.
• While the rice is cooking , fry the onions.
• In another pan add oil, cumin seeds.
• When they crackle add the onions and keep on frying until they turn very dark in colour. This gives a nice sweetness to the onions.
• When the rice is 90% done. add the fried onions and give a stir.
• Cover the top with a foil and cover with lid.
• Keep flame medium low and let it cook for 10 minutes.
• Remove from flame and allow it to settle for 10 more minutes.
• Serve along with a side dish of your choice.