Waranga Khichdi | वारंगा खिचड़ी | Khichdi Recipe | Maharashtrian Recipe | Sanjeev Kapoor Khazana

Описание: As diverse as our motherland, the khichdi too is prepared in diverse ways, each one distinctly different. This khichdi recipe from the Marathwada region of Maharashtra is indeed special. Check out what makes it different.

WARANGA KHICHADI

Ingredients

Khichadi
1½ cups Basmati rice, soaked for 30 minutes and drained
2-3 tbsps oil
¼ tsp asafoetida (hing)
1 tsp mustard seeds
1½ tsps cumin seeds
2-3 green chillies, chopped
2 large onions, sliced
1 tsp ginger paste
2 tsps garlic paste
2 large tomatoes, finely chopped
¼ cup soaked and drained dried white peas
¼ cup soaked and drained dried green peas
¼ cup raw peanuts
2 medium potatoes, peeled and cut into 1 cm pieces
½ tsp turmeric powder
1½ tsps red chilli powder
2 tsps coriander powder
2 tsps kala masala
Salt to taste
2 tbsps chopped fresh coriander leaves
Kadhi
1½ cups whisked yogurt
2-3 tbsps gram flour (besan)
1 tsp turmeric powder
2 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafoetida (hing)
1 tsp crushed garlic-green chillies
6-8 curry leaves
Readymade poha as required
Readymade matki usal as required

Method

1. For khichadi, heat oil in a pan. Add asafoetida, mustard seeds and once they start to splutter, add cumin seeds and mix well.
2. Add green chillies, onions and sauté till translucent. Add ginger paste, garlic paste and sauté for a minute.
3. Add tomatoes and sauté till tomatoes are pulpy.
4. Add white peas, green peas, peanuts, potatoes and mix well.
5. Add turmeric powder, red chilli powder, coriander powder, kala masala, salt and mix well.
6. Add 3½ cups water and mix well. Once the mixture comes to a boil, add rice and mix well. Cover and cook for 25-30 minutes. Add coriander and mix well.
7. For kadhi, take yogurt in a bowl. Add gram flour, turmeric powder, salt and whisk well.
8. Add 2 cups water and mix well.
9. Heat oil in a pan. Add mustard seeds and once they start to splutter, add cumin seeds, asafoetida and mix well.
10. Add crushed garlic-green chilli and sauté for a minute. Add curry leaves and mix well.
11. Add the yogurt mixture, 1½ cups water and mix well. Cook on medium heat for 10-12 minutes.
12. To serve, transfer the kadhi in serving plate, place the khichadi on 1 side. Sprinkle some readymade poha and drizzle matki usal on top.
13. Sprinkle some spring onions on top and serve hot.

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