Allergens in Gujarati Khichdi: milk.
Ingredients
Quantities for 4.
- 200g, short grain Rice
- 100g, split and yellow Moong Dal
- 1.2 litres Waterfour parts liquid to one of grain, by volume
- 3 tbsp Gheehalf in the pot, half poured over at the table
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1 tsp, crushed Gingeroptional
- 1, slit Green Chillioptional
- 1/2 tsp, coarsely cracked Black Pepperoptional
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the rice and dal together in three changes of water until it runs clear, then soak 20 minutes and drain.
- This khichdi is deliberately soft and loose. The grains should surrender, not stay separate. Do not cut the water.
- Have the kadhi made and hot before the khichdi is done; khichdi stiffens fast as it sits.
Method
- Heat half the ghee in the pressure cooker and crackle the cumin seeds until they turn a shade darker.
- Add the asafoetida, ginger and green chilli and let them sizzle 10 seconds.
- Tip in the drained rice and dal and stir 2 minutes until every grain is glossed with ghee.This brief fry keeps the khichdi from turning to glue.
- Add the water, turmeric and salt and stir well, scraping the base.
- Close the cooker and cook for 4 whistles on medium heat, then let the pressure fall on its own.
- Open, whisk briefly and thin with hot water if it has set firm. It should slump off a spoon.Only hot water. Cold water added to hot khichdi makes it gluey.
- Crack the black pepper over, pour the remaining ghee on top and serve with kadhi.
Storage
Keeps 2 days refrigerated. It sets solid when cold; reheat in a pan with a generous splash of hot water, breaking it up with a spoon.
Nutrition Good estimate
One serving of Gujarati Khichdi (361 g) is about 360 calories, or 100 calories per 100 g.
Low protein: 10 g a serving, 11% of the calories
| Per serving361 g | Per 100 g | |
|---|---|---|
| Calories | 360 kcal | 100 kcal |
| Protein | 9.7 g | 3 g |
| Carbohydrate | 56.8 g | 16 g |
| of which sugars | 1.8 g | 0 g |
| Fibre | 4.5 g | 1 g |
| Fat | 10.5 g | 3 g |
| of which saturated | 6.1 g | 2 g |
| of which unsaturated | 3.7 g | 1 g |
Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.