Tonight I will be making a classic Gujarati dish. It's one of my favorite comforting meals - Khichadi & Curry. Plus, it's really easy to make.
For the Khichadi, you will need:
1 cup basmati rice
1/2 cup yellow moong dal
1 small potato
1 small onion
1/2 cup peas
1 1/2 tbsp ghee or oil
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
1/2 tsp turmeric powder
3 green chillies, ground into paste
2" piece of ginger, ground into paste
1 tsp salt
1. Soak the moong dal for about 30 minutes before cooking time.
2. Wash the rice and moong dal thoroughly and drain water.
3. Heat up oil or ghee in pan. I used ghee. Add the mustard and cumin seeds and allot to splutter. Then add the turmeric, asafoetida, green chilli-ginger paste and let cook for 20-30 seconds. Add onions and cook for few minutes until translucent.
4. Add in the washed rice and dal and stir fry for few minutes until they look nice and shiny.
5. Next, add the peas and potatoes (you can also use corn, carrots and green beans)and the salt and about 2 1/2 cups water.
6. Bring the rice to a boil, stirring only once, close the lid and reduce the heat to low.
7. After about 15 minutes, check on it again and let is simmer until the khichadi is fluffy and dry.
Serve khichadi with curry. For curry, you will need:
1 cup plain yogurt
1 tbsp besan or chickpea flour
1 cup water
1 tsp green chilli paste
1 tsp ginger paste
1 tsp of salt
1 tsp sugar
Couple of curry leaves
1-2 dry whole red chillies
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
2 tbsp fresh chopped cilantro
1 tbsp ghee or oil
1. Beat the yogurt with the besan flour and water until there are no lumps and it is a smooth texture.
2. Add to it, salt, green chilli-ginger paste, sugar, curry leaves and 1/2 of the chopped cilantro.
3. Make tadka in small pan using either 1 tbsp of ghee or oil. When hot, add in the mustard seeds and cumin seeds. When they fully splutter, add the asafoetida and broken red chilli pepper.
4. Add the seasoning to the kadhi and let kadhi simmer for a few minutes. Garnish with the remaining chopped cilantro.
Serve this Khichadi Curry with the side items listed in the next post: Potato Shallots Curry, Indian Tomato-Onion Salad, and Cilantro Chutney (and papad of course!)
For the Khichadi, you will need:
1 cup basmati rice
1/2 cup yellow moong dal
1 small potato
1 small onion
1/2 cup peas
1 1/2 tbsp ghee or oil
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
1/2 tsp turmeric powder
3 green chillies, ground into paste
2" piece of ginger, ground into paste
1 tsp salt
1. Soak the moong dal for about 30 minutes before cooking time.
2. Wash the rice and moong dal thoroughly and drain water.
3. Heat up oil or ghee in pan. I used ghee. Add the mustard and cumin seeds and allot to splutter. Then add the turmeric, asafoetida, green chilli-ginger paste and let cook for 20-30 seconds. Add onions and cook for few minutes until translucent.
4. Add in the washed rice and dal and stir fry for few minutes until they look nice and shiny.
5. Next, add the peas and potatoes (you can also use corn, carrots and green beans)and the salt and about 2 1/2 cups water.
6. Bring the rice to a boil, stirring only once, close the lid and reduce the heat to low.
7. After about 15 minutes, check on it again and let is simmer until the khichadi is fluffy and dry.
Serve khichadi with curry. For curry, you will need:
1 cup plain yogurt
1 tbsp besan or chickpea flour
1 cup water
1 tsp green chilli paste
1 tsp ginger paste
1 tsp of salt
1 tsp sugar
Couple of curry leaves
1-2 dry whole red chillies
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder
2 tbsp fresh chopped cilantro
1 tbsp ghee or oil
1. Beat the yogurt with the besan flour and water until there are no lumps and it is a smooth texture.
2. Add to it, salt, green chilli-ginger paste, sugar, curry leaves and 1/2 of the chopped cilantro.
3. Make tadka in small pan using either 1 tbsp of ghee or oil. When hot, add in the mustard seeds and cumin seeds. When they fully splutter, add the asafoetida and broken red chilli pepper.
4. Add the seasoning to the kadhi and let kadhi simmer for a few minutes. Garnish with the remaining chopped cilantro.
Serve this Khichadi Curry with the side items listed in the next post: Potato Shallots Curry, Indian Tomato-Onion Salad, and Cilantro Chutney (and papad of course!)
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