Khichedi or Rice, lentils and mixed vegetable rice

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Khichedi is another traditional Gujarati dish.    Khichedi is one of those dishes you make at home for your self but don’t tend to serve it to guests – although it is now becoming fashionable to serve it “kathiawadi” ( a region of Gujarat) food in certain restaurants.  Its a dish one usually makes when they aren’t feeling well.  It’s a very easy to eat and digest kind of a dish.  It’s also the dish babies are introduced to when they start eating solids.

It is usually made from an equal  mixture of rice and split mung beans.  I mix my Khichedi or Rice, lentils and mixed vegetable rice with one part rice to two parts lentils and keep it in a bottle.

Ingredients (serves 4):

  • 1 cup rice
  • 2 cups of  split mung bean lentils with the husks on
  • 1 cup of peas or mixed vegetables (optional)
  • 1 teaspoon salt
  • half teaspoon turmeric
  • Some butter

Method:

1.  Mix the rice and mung bean lentils and wash them well.

2. Add 4 cups of water to the mixture and start cooking the Khichedi or Rice, lentils and mixed vegetable rice in a saucepan and put it to cook on medium heat.  Add the salt and turmeric to the mixture. Add the peas or mixed vegetables to the mixture (optional).

3. Once the khichedi starts cooking and the water is absorbed- turn the heat to low.( keep checking the khichedi whilst it is cooking (but do not get tempted to keep stirring it)- in case you need to add more water).

4. Add a couple of tablespoons of butter to the khichedi, cover the dish and allow to cook on a low for 20 minutes. Khichedi is usually cooked until it becomes soft and mushy but shouldn’t get too dry.  Keep checking to make sure it doesn’t stick to the bottom of the saucepan.

5.  Khichedi should be served hot and if allowed add a knob of butter or vegan spread to it.  It can also be eaten on its own but the true kathiawadi style is to eat it with spinach curry or kadhi

Khichedi or Rice, lentils and mixed vegetable rice

Khichedi is another traditional Gujarati dish.    Khichedi is one of those dishes you make at home for your self but don’t tend to serve it to guests – although it is now becoming fashionable to serve it “kathiawadi” ( a region of Gujarat) food in certain restaurants.  Its a dish one usually makes when they aren’t feeling well.  It’s a very easy to eat and digest kind of a dish.  It’s also the dish babies are introduced to when they start eating solids.
It is usually made from an equal  mixture of rice and split mung beans.  I mix my Khichedi or Rice, lentils and mixed vegetable rice with one part rice to two parts lentils and keep it in a bottle.
Course: dinner, lunch
Cuisine: Indian
Keyword: khichedi, rice
Servings: -4 people
Author: Mina Joshi

Ingredients

  • 1 cup rice
  • 2 cups of  split mung bean lentils with the husks on
  • 1 cup of peas or mixed vegetables (optional)
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • some butter or vegan spread

Instructions

  • Mix the rice and mung bean lentils and wash them well.
  • Add 4 cups of water to the mixture and start cooking the Khichedi or Rice, lentils and mixed vegetable rice in a saucepan and put it to cook on medium heat.  Add the salt and turmeric to the mixture. Add the peas or mixed vegetables to the mixture (optional).
  • Once the khichedi starts cooking and the water is absorbed- turn the heat to low.( keep checking the khichedi whilst it is cooking (but do not get tempted to keep stirring it)- in case you need to add more water).
  • Add a couple of tablespoons of butter to the khichedi, cover the dish and allow to cook on a low for 20 minutes. Khichedi is usually cooked until it becomes soft and mushy but shouldn’t get too dry.  Keep checking to make sure it doesn’t stick to the bottom of the saucepan.
  • Khichedi should be served hot and if allowed add a knob of butter or vegan spread to it.  It can also be eaten on its own but the true kathiawadi style is to eat it with spinach curry or kadhi

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