INGREDIENTS
- 1 tbsp ghee
- 1 tbsp oil
- 2 bay leaves
- 1 cinnamon stick
- 3 cloves
- 3 cardamoms
- 7–10 curry leaves
- ¼ tsp hing (asafoetida)
- 15–20 peanuts
- ½ cup bottle gourd, diced
- 2–3 brinjals, chopped
- ½ cup carrots, chopped
- 1 medium potato, diced
- ½ cup green peas
- 1 medium tomato, chopped
- 1½ inch ginger
- 1 onion, chopped
- 2–4 garlic cloves
- Turmeric powder
- Green chilli paste
- ¾ cup rice
- ¼ cup tuvar dal
- ¼ cup split green gram
- ¼ cup moong dal
- Salt, to taste
- Water
INSTRUCTIONS
- Soak the rice and all the dals for at least 2 hours.
- Chop all the vegetables.
- Heat the oil and ghee in a deep kadhai.
- Add the chopped onion and whole spices.
- Add all the chopped vegetables along with the remaining ingredients.
- Add 3 cups of water and let it simmer.
- Later, add 2 cups of hot water and cook for about 15 minutes.
- The consistency should be soft and slightly runny, like traditional khichadi.
INGREDIENTS FOR TADKA
- 1 tsp ghee
- 1 tsp oil
- ½ tsp cumin seeds
- Curry leaves
- Hing (asafoetida)
- 2–3 dry red chillies
- 1 tsp grated coconut
INSTRUCTIONS
- Prepare the tempering by heating all the tadka ingredients together.
- Pour the hot tempering over the prepared khichadi.
- Serve hot with papad, kadhi, pickle, and kachumber.
SPICE LEVEL: 🌶
