Wednesday, March 28, 2012

Karad ni Khichdi - Brown Rice and Daal Porridge


I often wondered if I could use brown rice for making khichdi. But I didn't know that such khichdi already existed in my Gujarati family. Since brown rice takes more time to cook, it is required to soak in water before cooking.

Karad Ni KhichDi
કરડ ની ખીચડી
Brown Rice & Daal Porridge
Ingredients
1/2 cup masoor daal
1/2 cup brown basmati rice

salt to taste
2 tsp coriander-cumin powder

Tempering
2 tsp oil
1/2 tsp cumin seeds
2 baadiya/star anise
2-3 cloves
1 tbsp ginger-garlic-green chili paste (use per your own taste)

Prepare Veggies
1 cup caulfower florets
1 medium potato, peeled & cut
1/4 cup carrot cubes
1/4 cup fresh/frozen green peas
1 tomato


Method
1. Clean, Rinse and soak daal and rice in enough water to submerge. Soak for at least 1 hour.
2. Heat oil in a pressure cooker or pressure handi.
3. Add the ingredients for tempering. As they sizzle, add drained daal and rice. Saute for 2 minutes.
4. Add all the veggies, powders and salt. Add 4 cups water.
5. Close the lid and pressure cook for 4-5 whistles.
6. Let the pressure drop of its own.
7. Serve hot khichdi with yogut or buttermilk/chaas or kadhi or ghee

Note -
1. You can use yellow moong daal or a combimation or massor and moong daal.
2. This khichdi has a watery consistency but it thickens as time goes by.


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