Guajarati Khichdi Recipe

• 1 cup Rice
• ½ cup Moong Dal
• Oil
• 1 to 2 Cinnamon Sticks
• ½ tsp Mustard
• ½ tsp Jeera
• 1 Onion (chopped)
• 1 pinch Asafoetida
• 2 Potatoes (chopped)
• 1 cup Peas
• 2 Carrots (chopped)
• 1 Eggplant (brinjal) (optional)
• 1 cup Black Eyed Peas (frozen or boiled)
• ½ cup Tovar Dana (frozen)
• 5 Green Chilies (crushed)
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• ¼ cup Raw Peanuts (optional)
• Cilantro (chopped) (coriander leaves)
• 1 tsp Garam Masala

• Soak the rice and dal for about ½ hour.
• Add about 1 tsp oil in frying pan or in a heavy bottom vessel.
• Add the cinnamon, mustard seeds and jeera.
• After the mustard seeds pop, add the onions and sauté for few minutes till the onions turn golden brown.
• Add asafoetida and all the vegetables and sauté for a few more minutes.
• Add the crushed green chilies, the garlic paste and the ginger paste and sauté for few mins.
• Add the soaked rice and dal in to it. You can also add the peanuts at this time.
• Add about 3-4 cups water, depending on how you like the khichdi consistency to be.
• Add some chopped cilantro and some garam masala.
• Close the vessel with a tight lid and leave to cook for about half hour till the rice and dal are done to a nice mashed mix.
• The dish is ready to serve