Maharashtrian Khichdi

Ingredients

• 1 Cup Rice ((~225 gms) See Notes)
• 1/3 Cup Moong Dal ((~70 gms) See Notes)
• 1 tsp Jaggery, Gur
• 3.5 Cups Hot Water
• Salt to Taste
• 3 tsp Ghee
• 1/4 tsp Turmeric, Haldi
• 1/2 tsp Shahjeera
• 1/4 tsp Cumin Seeds, Jeera (Jeera)
• 2 to 3 Red chillies
• 1 Bay leaf
• 1/2 Cup Grated Dry Grated Coconut, Kopra ((~50 gms))
• 3 Cloves
• 1 inch Cinnamon
• 2 tbsp Coriander Seeds
• 1 tbsp Cumin Seeds

Instructions

1. 1

   Using a colander, wash the rice and dal well.

2. 2

   Set aside to drain.

3. 3

   --- Making the Masala: ---

4. 4

   Over low flame, dry roast each of the ingredients—coconut, dhania, jeera, cloves and cinnamon—separately.

5. 5

   Cool and grind to a powder

6. 6

   --- Making the Khichdi ---

7. 7

   Boil 2.5 cups of water and let it simmer.

8. 8

   In a pan, over medium heat, melt the ghee.

9. 9

   Add Shahjeera, red chillies, cumin seeds, and bay leaf and stir-fry for a few seconds till the cumin starts to change colour.

10. 10

    Add the turmeric, and the drained dal and rice and stir-fry for a couple of seconds.

11. 11

    Add the washed and drained rice and dal and mix well.

12. 12

    Add the powdered masala and stir-fry for 1 minute so that the masala is well-mixed.

13. 13

    Add the hot water, jaggery and salt.

14. 14

    Cook on high flame for 10 minutes. Mix every 2 minutes so that the mix does not stick to the bottom of the pan and burn.

15. 15

    Turn the heat to low.

16. 16

    Cover the pan and cook till done. Once again, mix at regular intervals so that the dish is evenly cooked and does not burn.

17. 17

    Drizzle some ghee.

18. 18

    Serve the Maharashtrian Khichdi hot with papad and or pickle