Khichedi is a 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 digest so often babies are introduced to this 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 ready to use in a bottle.
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. 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
Other variations of khichedi:
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