When I was a kid, I always felt ‘Khichdi’ was a typical Gujju food! Never knew that many states of India have their own version of it :) Have never tried those varieties yet, but would love to make them one-by-one soon :) Till then, I simply love it the way I have learnt since childhood!!!
May be… there was no official ‘Learning Process’ of this dish, but it’s one comfort-food that mostly every gujju girl knows since she’s a kid! Well, I have heard people calling it ‘Food for Ill people’ but I must confess that we make it often at home and it falls in our comfort food zone :) And I feel even better when I mention that hubby makes it super-yummy, which hardly happens though ;)
Even in gujjus, you’ll find 3-4 novelties of this rice dish… And here is the most common one! Smell of desi ghee tadka makes it more special every time :)
1/2 cup Rice
3/4 cup Toor Dal
3/4 cup Veggies (potato, peas, carrots, tomato)
1 tsp Ginger Paste
1/2 Onion, chopped
2 cloves Garlic
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/2 tsp Red chilly powder
1/4 tsp Turmeric Powder
Salt, to taste
1 tbsp Ghee
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
A pinch of Asafoetida (hing)
STEPS TO FOLLOW:
- Wash and soak rice + toor dal in plenty of water for 1-2 hours.
- Heat ghee in a pressure-cooker and add mustard seeds in it.
- Once it splutters well, add cumin seeds and hing. Let it crackle well.
- Add ginger paste, minced garlic and chopped onions in it and saute everything for a while.
- Mix in chopped veggies (cut into pieces) and give a quick toss.
- Add soaked rice & tuver dal along with 1.5 to 2 cups of water and spices.
- Pressure-cook for 4 whistles and serve hot with a bowl of yogurt!
- Adjust the whistles according to your pressure-cooker!
- You can also add chopped green chillies for heat factor, which I always avoid :)