Gurajati Khichdi, also known as Sadi or ‘plain’ Khichdi, is made by using very few ingredients, is delicious and also mild-tasting. Since all Khichdi should have the slightly mushy, melt-in-your-mouth texture and is made with no hot spices, this dish can be eaten even by babies.
Gurajati Khichdi can be made with these two main ingredients: Chilka Moong Dal and short-grained rice. This is very easy to prepare, given that you follow this recipe.
- ½ cup Short-Grained Rice
- ½ cup Chilka Moong Dal
- ½ tsp. Turmeric Powder
- 3 cups Water
- 1/8 tsp. Hing or Asafetida
- Salt to taste
- Wash dal and short-grained rice in cold running water until the water becomes clear. Dal is usually very starchy so you have to wash it for at least three to four times.
- Put the washed dal and short-grained rice inside a pressure cooker. Add the three cups of water, the turmeric powder, hing and some salt then stir. Stirring will make sure that the contents are evenly distributed in the rice and dal.
- Cover the pressure cooker by putting its lid before putting it in the stove. Open the stove at medium heat and let the Khichdi cook for at least 3-4 pressure cooker whistles.
- After that, let the pressure die down by setting it aside and letting the steam go out. Do not open the pressure cooker’s lid immediately or the escaping steam will literally cook your face.
- When you open the pressure cooker, you will notice that the Khichdi looks dry. It means that both dal and rice are soft, getting mashed slightly when stirred.
- Make sure that you serve the Khichdi warm or else it will lose its perfect consistency.