Swaminarayan Temple Khichdi

The term Khichdi comes from the Sanskrit word ‘Khiccha’, meaning a dish of rice and legumes. Khichdi had remained "the" comfort food of scores of Indians and still is.

In Hindu culture, it is one of the first solid foods that babies eat. Also, khichdi is believed to be the inspiration behind the Anglo Indian dish Kedigeree, a dish consisting of cooked flaked fish, boiled rice, parsley, hard boiled eggs, curry powder, butter or cream.

The earliest reference to khichdi could be found in Indian epic 'Mahabharat', Draupdi is said to have fed Pandavas during their exile. Khichdi is also mentioned in the Sudama story. 

The Greek king Seleucus, during his campaign to India between 305-302 BC, mentioned that rice with pulses is very popular among people of the Indian subcontinent. The Moroccan Traveller Ibn Battuta mentions 'Khishri' as a dish in India composed of rice and Mung beans, during his stay around 1350.

Interestingly, khichdi went to England as well to Queen Victoria. She got a taste of khichdi when her Urdu tutor Munshi Abdul Karim offered her some. But she liked and preferred Masoor ki Dal mixed with it, that's how the dal came to be known as 'Malika Masoor.'

Today every region in India has its own take on the classic dish that is khichdi. It is India's very own version of culinary comfort. 

As I belong to the state of Uttar Pradesh, I have eaten and cooked various type of Khichdis like sadi or plain , masala and green peas or green chana khichdis. But this Swaminarayan temple version from Gujarat is so far my most favorite. No onion-garlic satvik khichdi with seasonal vegetables which is prepared in desi ghee is just divine in taste.

Ingredients:

1- Rice 1 cup (I took half cup)

2- Toor dal 1/2 cup ( I took half of the rice taken)

3- Cloves 2

4- Cinnamon 1 stick

5- 1/2 tsp. Turmeric powder

6- Ghee 2 tbsp. plus 2 tbsp. divided

7- Chopped coriander or cilantro leaves 2 tbsp.

8- Salt to taste

9-Potato medium size cut into cubes

10- Tomato medium size 1 cut into small pieces

11- Mixed vegetables of your choice 1/2 cup ( I used Green beans, green peas, cauliflower florets, broccoli florets)

12- Ginger green chillies paste 1 tsp.

13- Mustard seeds- 1 tsp.

14- Red chilli powder 1 tsp. ( I used 2 1/2 tsp.)

15- Coriander powder 1 tsp.

Method:

*Wash rice and dal and soak in water for at least 15 minutes.

*Heat 2 tbsp. desi ghee in a pan and half tsp. mustard seeds, ginger green chilli paste and half tsp. turmeric powder, stir for a couple of seconds.

*Add cubed potatoes and cauliflower and broccoli florets.

* Stir for 2-3 minutes and then add rest of the veggies except tomato.

*Fry till a nice light brown color develops on them, keep aside.

* In a pressure cooker, heat remaining ghee, when hot, add mustard seeds, turmeric powder, cloves and cinnamon stick and then add soaked dal and stir fry for approx. 3 minutes. ( I soaked dal rice together so I stir fried both, it gave a very delicious taste to the khichdi!)

*Add fried veggies and stir,

*Add quarter cup of water, chopped tomatoes, chilli powder, coriander powder and salt.

*Add 4 cups of warm water and cover the lid and cook till 3 whistles.

* De-pressurize the cooker and mix coriander leaves, serve hot with thick curd/yogurt.

    I served it with aalu ka bajka or bachka which is special to eastern Uttar Pradesh and Bihar.

**Note..

I made a tadka in ghee with cumin seeds and dry red chillies but it was not needed, the khichdi was perfect as such and you absolutely dont need extra ghee, papad, chutney, bharta or pickle.

truly a soul satisfying comfort food, do try!