As diverse as our motherland, the khichdi too is prepared in diverse ways, every one definitely different. This khichdi dish from the Marathwada area of Maharashtra is certainly special. Check out what makes it various.

WARANGA KHICHADI

Components

Khichadi
1 1/2 cups Basmati rice, soaked for thirty minutes and drained pipes
2-3 tbsps oil
1/4 tsp asafoetida (hing).
1 tsp mustard seeds.
1 1/2 tsps cumin seeds.
2-3 green chillies, sliced.
2 big onions, sliced.
1 tsp ginger paste.
2 tsps garlic paste.
2 big tomatoes, carefully chopped.
1/4 cup soaked and drained dried white peas.
1/4 cup soaked and drained pipes dried green peas.
1/4 cup raw peanuts.
2 medium potatoes, peeled and cut into 1 cm pieces.
1/2 tsp turmeric powder.
1 1/2 tsps red chilli powder.
2 tsps coriander powder.
2 tsps kala masala.
Salt to taste.
2 tablespoons chopped fresh coriander leaves.
Kadhi.
1 1/2 cups blended yogurt.
2-3 tbsps gram flour (besan).
1 tsp turmeric powder.
2 tbsps oil.
1 tsp mustard seeds.
1 tsp cumin seeds.
1/4 tsp asafoetida (hing).
1 tsp crushed garlic-green chillies.
6-8 curry leaves.
Readymade poha as needed.
Readymade matki usal as required.

Approach.

1. For khichadi, heat oil in a pan. Include asafoetida, mustard seeds and once they start to splutter, add cumin seeds and blend well.
2. Add green chillies, onions and sauté till clear. Include ginger paste, garlic paste and sauté for a minute.
3. Include tomatoes and sauté till tomatoes are pulpy.
4. Include white peas, green peas, peanuts, potatoes and blend well.
5. Add turmeric powder, red chilli powder, coriander powder, kala masala, salt and mix well.
6. Add 3 1/2 cups water and blend well. As soon as the mixture comes to a boil, add rice and mix well. Cover and prepare for 25-30 minutes. Add coriander and blend well.
7. For kadhi, take yogurt in a bowl. Add gram flour, turmeric powder, salt and blend well.
8. Include 2 cups water and mix well.
9. Heat oil in a pan. Add mustard seeds and when they start to splutter, include cumin seeds, asafoetida and blend well.
10. Include crushed garlic-green chilli and sauté for a minute. Add curry leaves and mix well.
11. Add the yogurt mix, 1 1/2 cups water and blend well. Prepare on medium heat for 10-12 minutes.
12. To serve, transfer the kadhi in serving plate, put the khichadi on 1 side. Spray some readymade poha and drizzle matki usal on top.
13. Spray some spring onions on top and serve hot.

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