Vaghareli Khichdi Recipe
Summary
Preparation Time45 MinCooking Time1 Hr 0 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexHealthyServings8
HealthyHigh Protein
Ingredients
| Rice | 2 Cup (16 tbs) | |
| Green beans | 1/2 Cup (16 tbs) | |
| Lentils | 1/2 Cup (16 tbs) | |
| Pigeon peas | 1/2 Cup (16 tbs) | |
| Channa | 1/2 Cup (16 tbs) | |
| Onions | 3 , sliced | |
| 200 g sali or fine potatoe julienne (optional) | ||
| Ghee | 4 Tablespoon | |
| Kharu gosht (savoury meat) cooked for 8 people | ||
| 2 medium-sized carrots, peeled and cubed | ||
| 8-10 French beans, trimmed and cut into 2 inch pieces | ||
| 1 cup green peas, shelled | ||
| 2 capsicums, cut into cubes, with seeds and pith removed | ||
| 2 turnips, peeled and cubed | ||
| 150 g cauliflower, cut into flowerettes | ||
| 2 medium sized long aubergines, cubed | ||
| 4 green chillies seeded | ||
| Coriander leaves | 2 Tablespoon (Grind together:) | |
| Mint | 1 Tablespoon (Grind together:) | |
| Ginger | 3 Inch (Grind together:) | |
| 1 1/2 pods garlic | ||
| Turmeric powder | 1 Teaspoon (Grind together:) | |
| Chilli powder | 3 Teaspoon (Grind together:) | |
| Cumin seeds | 3 Teaspoon (Grind together:) | |
Directions
Wash rice and all dais separately.
Half boil pigeon peas and gram.
Soak rice and remaining dais for twenty minutes.
Heat ghee in a pan and fry onions and whole spices till onions are brown.
Add half a cup water and simmer till onions are mushy and water has evaporated.
Add ground spices and saute for 2-3 minutes.
Add dais and rice, saute for 3-4 minutes more.
Add hot water to cover by one inch.
Bring to boil and simmer for 3-4 minutes.
Add vegetables.
Simmer on low heat, with pan half covered.
Cook till holes appear in the surface.
Check khichdi to see if it is done, toss with a fork, adding a little more water, if required.
Cook covered till done.
Mix meat with khichdi and serve, or place khichdi on a platter and spoon meat over it.
Strew sali (potato julienne) over dish and serve.
This is a meal in itself and quite delicious.
A light egg dish could preceed it and a fruity dessert to complete the meal.
Half boil pigeon peas and gram.
Soak rice and remaining dais for twenty minutes.
Heat ghee in a pan and fry onions and whole spices till onions are brown.
Add half a cup water and simmer till onions are mushy and water has evaporated.
Add ground spices and saute for 2-3 minutes.
Add dais and rice, saute for 3-4 minutes more.
Add hot water to cover by one inch.
Bring to boil and simmer for 3-4 minutes.
Add vegetables.
Simmer on low heat, with pan half covered.
Cook till holes appear in the surface.
Check khichdi to see if it is done, toss with a fork, adding a little more water, if required.
Cook covered till done.
Mix meat with khichdi and serve, or place khichdi on a platter and spoon meat over it.
Strew sali (potato julienne) over dish and serve.
This is a meal in itself and quite delicious.
A light egg dish could preceed it and a fruity dessert to complete the meal.
Chef
