Transport your taste buds to the vibrant state of Gujarat with our Bardoli Khichdi. This traditional dish captures the essence of Gujarati cuisine, offering a medley of aromatic spices and wholesome ingredients that will leave you craving for more. Bardoli Khichdi is a hearty one-pot meal that combines rice, lentils, and a blend of spices, creating a symphony of flavors that is both comforting and satisfying. BARDOLI KHICHDIIngredients cup kolam rice, soaked for 1 hour and drained cup split skinless green gram, soaked for 1 hour and drained cup split green gram, soaked for 1 hour and drained cup pigeon peas, soaked for 1 hour and drained3-4 tbsps ghee + for drizzling3-4 cloves3-4 green cardamom1 cinnamon stick1 bay leaf tsp cumin seeds8-10 curry leaves1 tbsp crushed ginger and green chilies2 tbsps raw peanuts tsp asafoetida (hing) 2 tbsps grated fresh coconut + for garnish1 large potato, cut into 1 inch cubes tsp turmeric powder tsp red chilli powder1 tsps coriander powder tsp cumin powderSalt to taste3-4 small brinjals, quartered 200 grams bottle gourd (doodhi), cut into 1 inch cubes1 small carrot, cut into 1 inch pieces cup shelled green peas2 medium tomatoes, chopped2-3 tsps sugar3-4 tbsps chopped fresh coriander leavesTo serveGujarati kadhi to servePickle to serveRoasted papads to serveMethod1. Mix together rice, split skinless green gram, split green gram, and split pigeon peas in a large bowl. 2. Heat ghee in a pressure cooker. Add cloves, green cardamom cinnamon stick, and bay leaf and saut till fragrant. Add cumin seeds and let them change colour. Add curry leaves, crushed ginger and green chillies, and raw peanuts and saut for a 2-3 minutes.3. Add asafoetida and coconut and mix well.4. Add potato and saut for 1-2 minutes. Add turmeric powder, red chilli powder, coriander powder, cumin powder and salt and mix well. Cook for 1-2 minutes.5. Add brinjal, bottle gourd, carrot, green peas, and tomatoes and mix. Cook for 2-3 minutes.6. Add the rice-gram mixture and mix well. Add 5 cups water, adjust salt, add sugar and mix. Cook on high heat till the mixture comes to a boil. Reduce the heat to low, cover the cooker and cook under pressure till 3-4 whistles are released.7. Open the cooker once the pressure has reduced completely. Add coriander leaves and mix.8. Transfer the khichdi into a serving bowl. Drizzle ghee, garnish with coconut and coriander sprig. Serve hot with Gujarati kadhi, pickle and roasted papads.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comGet Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoorInstagram : https://www.instagram.com/sanjeevkapoor#MonsoonRecipes #MonsoonKaMazza #BardoliKhichdi #MonsoonCooking #Rains #EasyMonsoonRecipes #SanjeevKapoor #SanjeevKapoorKhazana #Episode18 sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes bardoli khichdi bardoli khichdi recipe how to make bardoli khichdi bardoli ki khichdi recipe khichdi recipe khichdi khichdi recipes how to make bardoli khichdi at home gujarati recipe gujarati recipes gujarati khichdi recipe wholesome khichdi khichdi ki recipe
