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- Duration: 25 minutes
- Serves: 2-4 people
Spice Level: Zero
Keep in mind that the khichdi should not be runny and it is essential that it be completely mashed before being served.
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This Gujarati khichdi is a dal-rice combo that is cooked using regular spices and potatoes and is served with curd. However, inspite of its name, the Badshahi Khichdi has nothing to do with royalty and has been a food item of the common folk for many decades.
- Rice (1 cup)
- Split pigeon peas (arhar dal) (½ cup)
- Clarified butter (ghee) (2 tbsp)
- Cloves (laung) (2 to 4)
- Cinnamon (dalchini) (1-inch stick)
- Asafoetida (hing) (a pinch)
- MTR Haldi/Turmeric Powder (½ tsp)
- Salt (To taste)
- Thoroughly wash and soak the rice and arhar dal in water for 15 minutes. Drain and keep aside.
- Heat ghee in a pressure cooker. Next, toss in the cloves and cinnamon and keep sautéing for a few seconds. Then, add hing and MTR Haldi/Turmeric Powder and mix well.
- Next, add in the rice, dal, and salt along with 3 cups water. Mix well and pressure-cook, timing it to 4 to 5 whistles.
- Let the steam escape naturally and serve with potato vegetable and tempered curd.
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