Swaminarayan Khichadi

Amma and Appa had been to Ahmedabad's Swaminarayan Temple. There they had a khichadi which Amma and Appa loved very much. Based on the flavours she tasted, Amma recreated it with little tweaks to tingle our taste buds.

Ingredients:
1 cup Rice
1 tblsp Peas
1 tblsp French Beans, finely chopped
1 tblsp Carrot, diced into small cubes
1 tblsp Green Moong Sprouts
4 Babycorn, cut into 1/2 cm round slices
1 tsp White Lobia
1 tblsp Kali Miri | Black Pepper, coarsely ground
2 sprigs Kadhi Patta | Curry Leaves
1 tsp Jeera | cumin seeds
1/4 tsp Haldi | Turmeric Powder
4 cups Water
1 tblsp Ghee | Clarified Butter
To taste Salt

Method:

• Wash the rice properly and put the washed rice in a vessel that can be kept inside a pressure cooker.
• In the same vessel, add the cut vegetables, sprouts and white lobia.
• In a small pan, heat the ghee and roast the jeera, black pepper and curry leaves. Pour this into the vessel along with the rice.
• Add the haldi powder and salt to taste.
• Add water, gently mix and pressure cook for 6 whistles.
• Once the pressure is fully released, mix the khichadi well and serve hot with pickles and papad.

This khichadi can be eaten as is without any accompaniments as it has the rich taste of ghee and pepper.

Note:
a.You may add vegetables of your choice like diced potatoes, small cauliflower florets or shredded cabbage which were present in the original Swaminarayan Khichadi.
b.You may replace the rice with Broken Wheat | Lapsi. The water ratio would then be ..1 part of Lapsi : 3 parts of Water ( this is inclusive for the vegetable quantity as mentioned in the ingredients above)

We have used:

1. Tamil Ponny Rice

2. Homemade Ghee | Clarified Butter

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.