Mixed Khichdi

Seven varieties of cereals and lentils are combined together to plan a well balanced vegetarian diet. It is a meal by itself.

For the soaking

1. Wash and soak all the grains together except chawla and vaal beans in water for 30 minutes. Drain and keep aside.
2. Wash and soak both the beans separately in water for 4 hours. Drain and keep aside.

For the Tempering

1. On a low flame, heat ghee and oil together in a pan. Add the other ingredients. Sauté for 1 minute. Add 5 cups of water. Bring to a boil.
2. As the water boils, add the carom seeds, green chillies, turmeric and red chili powders. Add the grains and beans. Mix well.
3. Cover and cook on a low flame, for 30 minutes till tender. If water remains, simmer for other 4-8 minutes. Switch off the flame. Remove from the gas.
4. Add 2 tablespoons of ghee. Gently mix well. Garnish, serve hot with kadhi or curds, pickles and papad.

Additional Note

1. To Pressure Cook Khichdi: After tempering, add the other ingredients. Add only 4 1/2 cups of water. Pressure cook khichdi up to 4 whistles. Consistency of khichdi depends on individual liking.

Serves : 6-8 Ready In : 50Minutes Level : Easy Tithi : No Cuisine : Gujrati

Ingredients

• 1/2 cup broken wheat
• 1/2 cup rice (kolam)
• 1/2 cup split pigeon peas
• 3 tablespoons split bengal gram
• 3 tablespoons split green beans without skin
• 3 tablespoons black-eyed beans (white chawla)
• 3 tablespoons split field beans (vaal dal)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon red chilli powder
• 1 teaspoon carom seeds (crushed lightly)
• 3-4 green chillies (slit, optional)
• 2 tablespoons Ghee
• 5 cups Water
• salt to taste
• For the Tempering
• 3 tablespoons Ghee
• 2 tablespoons oil
• 2-3 red dried chillies (boria)
• 2 cinnamon sticks
• 4-5 Cloves
• 3-4 black peppercorns
• 4-5 curry leaves
• 1/4 teaspoon asafoetida
• coriander leaves (finely cut) To Garnish (optional)

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