Bardoli Khichdi | बारडोली खिचड़ी | Monsoon ka Mazza | Episode 18 | Sanjeev Kapoor Khazana

Transfer your taste buds to the dynamic state of Gujarat with our Bardoli Khichdi. This standard meal captures the essence of Gujarati cuisine, providing an assortment of aromatic spices and wholesome ingredients that will leave you yearning for more. Bardoli Khichdi is a hearty one-pot meal that combines rice, lentils, and a mix of spices, producing a symphony of flavors that is both reassuring and satisfying. BARDOLI KHICHDI

Active ingredients

3/4 cup kolam rice, soaked for 1 hour and drained pipes
1/4 cup split skinless green gram, soaked for 1 hour and drained
1/4 cup split green gram, soaked for 1 hour and drained
1/4 cup pigeon peas, soaked for 1 hour and drained
3-4 tablespoons ghee + for drizzling
3-4 cloves
3-4 green cardamom
1 cinnamon stick
1 bay leaf
1/2 tsp cumin seeds
8-10 curry leaves
1 tablespoon crushed ginger and green chilies
2 tablespoons raw peanuts
1/4 tsp asafoetida (hing).
2 tablespoons grated fresh coconut + for garnish.
1 large potato, cut into 1 inch cubes.
3/4 tsp turmeric powder.
1/2 tsp red chilli powder.
1 1/2 tsps coriander powder.
1/2 tsp cumin powder.
Salt to taste.
3-4 small brinjals, quartered.
200 grams bottle gourd (doodhi), cut into 1 inch cubes.
1 little carrot, cut into 1 inch pieces.
1/4 cup shelled green peas.
2 medium tomatoes, sliced.
2-3 tsps sugar.
3-4 tbsps sliced fresh coriander leaves.
To serve.
Gujarati kadhi to serve.
Pickle to serve.
Roasted papads to serve.

Technique.

1. Mix together rice, split skinless green gram, split green gram, and split pigeon peas in a big bowl.
2. Heat ghee in a pressure cooker. Include cloves, green cardamom cinnamon stick, and bay leaf and sauté till aromatic. Include cumin seeds and let them alter colour. Add curry leaves, crushed ginger and green chillies, and raw peanuts and sauté for a 2-3 minutes.
3. Add asafoetida and coconut and blend well.
4. Add potato and sauté for 1-2 minutes. Add turmeric powder, red chilli powder, coriander powder, cumin powder and salt and mix well. Prepare for 1-2 minutes.
5. Add brinjal, bottle gourd, carrot, green peas, and tomatoes and mix. Prepare for 2-3 minutes.
6. Include the rice-gram mixture and mix well. Add 5 cups water, adjust salt, add sugar and mix. Prepare on high heat till the mix comes to a boil. Decrease the heat to low, cover the cooker and cook under pressure till 3-4 whistles are launched.
7. Open the cooker once the pressure has minimized totally. Add coriander leaves and mix.
8. Transfer the khichdi into a serving bowl. Drizzle ghee, garnish with coconut and coriander sprig. Serve hot with Gujarati kadhi, pickle and roasted papads.

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Bardoli Khichdi | बारडोली खिचड़ी | Monsoon ka Mazza | Episode 18 | Sanjeev Kapoor Khazana

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