Скачать или смотреть खानदेशी खिचड़ी | Khandeshi Khichdi | Maharashtrian Recipes | Sanjeev Kapoor Khazana

A spicy and flavourful Khichdi made with enriching dals and rice cooked with a special Khandeshi masala!

KHANDESHI KHICHDI

Ingredients

1½ cups Basmati rice, soaked for 15-20 minutes and drained
2 tsps khandeshi garam masala
2-3 tbsps oil
¼ tsp asafoetida (hing)
1 tsp mustard seeds
1 tsp cumin seeds
1 inch ginger, chopped
1½ tbsps chopped garlic
2-3 green chillies, chopped
2 large onions, sliced
Salt to taste
2 sprigs of curry leaves
¼ cup raw peanuts
2 medium tomatoes, sliced
2 medium potatoes, cut into ½ inch pieces
½ tsp turmeric powder
2 tsps Kashmiri red chilli powder
¼ cup split red lentils (masoor dal), soaked for 15-20 minutes and drained
¼ cup split pigeon peas (toovar dal), soaked for 15-20 minutes and drained
¼ cup split skinless green gram (dhuli moong dal), soaked for 15-20 minutes and drained
4 tbsps chopped fresh coriander leaves
1 tbsp lemon juice
Roasted papads for serving

Method

1. Heat oil in a pan. Add asafoetida and mustard seeds. Once the mustard seeds start to splutter, add cumin seeds and sauté for a few seconds.
2. Add ginger, garlic and green chillies and sauté for 30 seconds.
3. Add onions, salt and sauté till onions turn golden brown.
4. Add curry leaves, peanuts and mix well. Add tomatoes and mix well. Cook on medium heat till they are soft and pulpy.
5. Add potatoes and cook for a minute.
6. Add turmeric powder, red chilli powder, khandeshi garam masala and mix well.
7. Add masoor dal, toovar dal, moong dal and mix well.
8. Add 2 tbsps coriander leaves, 4 cups water and mix well.
9. Add rice and mix well. Once the mixture comes to a boil, reduce the heat, cover and cook for 15- 20 minutes.
10. Add lemon juice, remaining coriander leaves and mix well.
11. Transfer into a serving bowl and serve hot with roasted papads.

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