Khandeshi Khichadi/Spicy Maharashtrian Khichadi/Spiced Lentil Rice

Khandeshi Khichadi/Spicy Maharashtrian Khichadi/Spiced Lentil Rice

By Harshada
  • Serves: 3 - 4
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




I must thank one of our blog readers”Anjali” who requested us to post this recipe! Otherwise, we would have totally missed posting this wonderful Khandeshi staple recipe, that we took so much for granted. Its a very special recipe, and quite unique from the rest of the khichadi’s made in India.In some of typically traditional households, this khichadi is made every evening for dinners. Traditionally, it is made in huge pots or utensils. Onions,garlic,tomatoes,potatoes and spices sauteed, and a mixture of washed rice and tur dal(split pigeon peas) added , followed by boiling water. The mixture is simmered till the water dries up and rice and dal cooked. This piping hot khichadi is served with a splash of oil instead of ghee, and eaten supplemented with traditional pickles and thecha (pounded whole green chillies,garlic and peanuts) In domestic households, this traditional recipe is a bit moderated to suit our lifestyles. I have replaced tur dal with moong dal. Moong dal is easier to cook and blends well with the rice and spices. We have cooked our khichadi in a non stick vessel, but the same can be cooked in a pressure cooker as well.

Ingredients

Directions

  1. Mix together the rice and dal, wash thoroughly , drain and set aside. Heat oil in a pressure cooker,or a large pan (if cooking without pressure cooker), add the mustard and cumin seeds. Once they pop,add hing, and cloves,peppercorns and cinnamon and
  2. Now add the tomatoes and fry for a min. Add the red chilly powder, turmeric powder, and kala masala and fry. Add potatoes along with a splash of water to prevent the spices from burning. Now add the washed rice and dal mixture and fry till all mixed.
  3. Close the lid of pressure cooker and cook for approx. 2-3 whistles. If using a pan, simmer on medium heat with closed lid ,leaving a small gap for steam to escape. After 10 mins, when most of the water dries out, cook on a low heat with open lid, til
  4. Serve the khichadi with chopped coriander leaves and a splash of oil. Spicy Pickles and Papads go well with Khandeshi Khichadi.
  5. Note: The quantity of water is approx double that of rice used. Extra 1/2 cup might be needed , depending on the rice used. Water level should be approx.half inch above the rice mixture level at the final stage. When pressure cooking, alter the no of

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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