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Wednesday, February 12, 2020

Bardoli Ki Khichdi

Khichdi, a medley of grain, lentils and vegetables is a common one pot meal prepared across Indian states. The regional variations keep this quick, humble meal interesting enough to keep it rotating in one's kitchen. Today's version supposedly comes from Bardoli, a suburb of Surat in Gujarat. The dish is a straight forward, no fuss kind prepared with the basic ingredients of an Indian kitchen. No special spices / spice powders are used here. 

Raw mango which is a summer staple of Indian kitchens is an interesting addition to this filling khichdi, which drew me to this recipe in the first place. I had a couple of raw mangoes in my refrigerator even in the middle of winter though they don't t match up to the varieties available back home in any manner. The khichdi also had onions in the recipe which I decided to leave out. The khichdi turned out to be how it should be - nutritious, wholesome and simple. Good to go with some papad / lentil wafers, a spicy pickle and drizzled with some ghee on the top.

1/4 cup yellow lentils / toor dal
1 tbsp. ghee / oil
1 tsp. cumin seeds
2 green chillies, sliced
1/2 inch ginger, chopped
A pinch of asafoetida powder 
1/8 tsp. ground turmeric
1/2 cup rice
1 big sized potato, cut into cubes
1/2 cup raw mango, peeled and cubed
A handful of green peas
Salt to taste
Red chili powder to taste
Cilantro to garnish
1. Soak lentils for about 2 hours and drain. (It cuts down the cooking time if the khichdi is going to be cooked in a pan or if the dal cannot be cooked for three whistles in a pressure cooker. Skip this step if lentils can be cooked in a pressure cooker in 2 or 3 whistles.)
2. Heat ghee in a thick bottomed pan on medium flame and add cumin seeds. When they start to brown, add chillies and ginger. Fry until ginger turns golden brown. Add asafoetida, turmeric, drained lentils and about 2 cups of water. 
3. When the lentils are half cooked, add rinsed and drained rice and potato cubes. Keep adding water if needed. Add raw mango cubes after about 10 minutes and continue to cook. After about 5 minutes, add peas and continue to cook. When the rice and lentils are completely cooked, add salt and chili powder. Check the consistency and add water if needed. Bring the mixture to a boil if water was added and if not, cook for about two minutes and turn off the stove. 
* Garnish with cilantro and serve warm.

Follow this method if using a pressure cooker. Heat ghee in the cooker directly and add cumin seeds. When they start to brown, add chillies and ginger. Fry until ginger turns golden brown. Add asafoetida, turmeric, drained lentils, rinsed and drained rice, potato, raw mango pieces, peas, salt, chili powder and about 2 cups of water. Close the cooker lid and pressure cook for two / three whistles.


This post is an entry for Blogging Marathon #109 under 'Rice Dishes' theme. Check what other marathoners are cooking, clicking at the link.


rajani said...

Mango should be a wonderful addition to the khichdi. I haven’t heard about it before!

vaishali sabnani said...

Raw mango is definitely a interesting addition to this Khichadi , would love to try it . Does it make the Khichadi slightly tangy ?

Harini R said...

Wow! Addition of mango is new one for me. I should try this for sure.

Rafeeda AR said...

Just the meal I have been in love with of late... love the addition of potatoes and the inclusion of raw mango is very interesting, would give it a nice tange...

Amara’s cooking said...

Addition of mango in a khichadi is new to me. Such a nutritious and delicious meal.