बारडोली खिचड़ी | Bardoli Khichdi | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A popular Gujarati khichdi which is simple to make and is loaded with nutrition. The perfect lunch recipe for everyone.

BARDOLI KHICHDI

Ingredients

¾ cup kolam rice, soaked for 1 hour and drained
¼ cup split skinless green gram, soaked for 1 hour and drained
¼ cup split green gram, soaked for 1 hour and drained
¼ cup pigeon peas, soaked for 1 hour and drained
3-4 tbsps ghee + for drizzling
3-4 cloves
3-4 green cardamom
1 cinnamon stick
1 bay leaf
½ tsp cumin seeds
8-10 curry leaves
1 tbsp crushed ginger and green chilies
2 tbsps raw peanuts
¼ tsp asafoetida (hing)
2 tbsps grated fresh coconut + for garnish
1 large potato, cut into 1 inch cubes
¾ tsp turmeric powder
½ tsp red chilli powder
1½ tsps coriander powder
½ tsp cumin powder
Salt to taste
3-4 small brinjals, quartered
200 grams bottle gourd (doodhi), cut into 1 inch cubes
1 small carrot, cut into 1 inch pieces
¼ cup shelled green peas
2 medium tomatoes, chopped
2-3 tsps sugar
3-4 tbsps chopped fresh coriander leaves
To serve
Gujarati kadhi to serve
Pickle to serve
Roasted papads to serve

Method

1. 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 sauté till fragrant. Add cumin seeds and let them change colour. Add curry leaves, crushed ginger and green chillies, and raw peanuts and sauté for a 2-3 minutes.
3. Add asafoetida and coconut and mix well.
4. Add potato and sauté 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.

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