KHICHADI મગ-ચોખા ની ફોતરા વાળી દાળ ની ખીચડી

FOTRAWALI MAG NI DAAL NI KHICHDI

This khichadi is a comfort food all over Gujarat and all Gujarati homes all over the world. It is filling and easy to digest. This khichadi induces deep sleep. With old people, this is the food of choice.This khichdi is generally prepared in the evenings as dinner.

My aunt used to cook this khichadi in a vessel coatedon the inside with tin and outside with a layer of clay . She would put it on a chulha immediately after noon lunch was over. The khichadi was cooked over a slow heat for atleast three to four hours. The khichadi had an awesome texture and taste.She generally used to prepare either egg plant and potato curry or ridge gourd curry as a side dish.

KHICHADI and KADHI



THIS IS HOW YOU WOULD PREPARE

Take khichadi rice (or any new rice of your choice). Add equal quantity of Split Moong with green husk intact.

Wash thoroughly. Add 2 times the water volume by volume of Rice Dal mix. Add 1/2 tsp Turmeric powder, 1 or 2 tbsp of Peanuts,1/2 tsp of Hing, 2 sprigs of Curry leaves. 2tsp of salt.2 ladles of Desi ghee.

Put it in the pressure cooker but not in seperators but use a patela. (I would love to cook this on a slow heat for 3 to 4 hours.) After three whistles, remove from stove. Give atleast 1 hour etra standing time which we Gujaratis call as of VISAMVA time to khichdi.

Remove the lid and aroma of Khichdi hitherto unexperienced by you will greet you.
Enjoy with Ringna Nu Rasawalu shaak or any Spicy curry of your choice or Kadhi. Avakkai pickle is my choice.