Khichedi is a traditional Gujarati dish, one that you make at home for yourself but don’t tend to serve it to guests. It’s a dish you usually make when you aren’t feeling well as it is very easy to eat and digest. 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.
Serves 4
Ingredients:
- 1 cup rice
- 2 cups of split mung bean lentils with the husks on
- 1 cup of mixed vegetables ( carrots, peas chopped finely){Optional}
- 1 teaspoon salt
- half teaspoon turmeric
- Some butter
Method:
- 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 on a medium heat.
- Add the salt and turmeric to the mixture.
- Add the mixed vegetables to the mixture.
- 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 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 or Rice, lentils and mixed vegetable rice should be served hot with a knob of butter. It can also be eaten on its own but the true kathiawadi style is to eat it with some potato and onion curry, Chapattis and papad!!.
Recipe by kind permission of Give Me Some Spice