Traditional Kathiyawadi Khichdi recipe by Gujju Ben I खिचड़ी ऐसी की बार बार बनाके खानेका मन करेगा

Indulge in the heartwarming flavors of Kathiawadi Khichdi, a traditional dish hailing from the vibrant region of Kathiawad in Gujarat, India. Join me as we explore the rich culinary heritage of Gujarat with this soul-satisfying recipe. Bursting with wholesome goodness and aromatic spices, Kathiawadi Khichdi is a comforting one-pot meal that is sure to tantalize your taste buds and warm your soul. Let's dive into the kitchen and embark on a flavorful journey together!

Detailed Recipe:
Ingredients:
1 cup rice
1/2 cup split green gram (moong dal)
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1/2 teaspoon asafoetida (hing)
2-3 dry red chilies
1 tablespoon ginger-garlic paste
2-3 green chilies, finely chopped
1 onion, finely chopped
1 tomato, finely chopped
1/2 cup mixed vegetables (carrot, peas, beans), chopped
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
Fresh coriander leaves, chopped for garnishing
Instructions:
Prepare Rice and Dal:

Rinse the rice and moong dal separately under running water until the water runs clear.
Soak them in water separately for about 15-20 minutes, then drain and set aside.

Cooking Khichdi:
Heat ghee in a pressure cooker over medium heat.
Add cumin seeds, mustard seeds, fenugreek seeds, dry red chilies, and asafoetida. Let them splutter.
Add ginger-garlic paste and chopped green chilies. Saute for a minute.
Add chopped onion and saute until it turns translucent.
Now, add chopped tomatoes and cook until they turn soft and mushy.
Add mixed vegetables, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
Add the soaked and drained rice and moong dal to the cooker. Mix well to combine with the spices and vegetables.
Pour in 4 cups of water and stir gently.
Close the pressure cooker with its lid and cook on medium heat for about 3-4 whistles or until the khichdi is well cooked and mushy.
Serve:

Once the pressure releases naturally, open the cooker and give the khichdi a good stir.
Garnish with freshly chopped coriander leaves.
Serve hot Kathiawadi Khichdi with a dollop of ghee, pickle, yogurt, or papad on the side.