Swaminarayan Khichdi

✍︎ Recipe by: Savita Agarwal | ⏱ Cook Time: 30 Mins

Ingredients

For the Dal and Rice:

  • 200g rice
  • 100g Shayona Toor Dal
  • 2 cloves
  • 1 small stick cinnamon
  • ¼ teaspoon turmeric
  • 2 tablespoons ghee
  • 2 tablespoons fresh yoghurt
  • 2 tablespoons chopped fresh coriander
  • Salt, to taste

For the Vegetables:

  • 2 medium potatoes, diced
  • 1 medium tomato, diced
  • 75 g mixed vegetables (peas, carrots, capsicum, aubergine), diced
  • 1 teaspoon ginger and chilli paste
  • 1 teaspoon Shayona Mustard Seeds
  • ¼ teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • 2 tablespoons ghee
  • Salt, to taste

Use our Shayona Swaminarayan Khichdi Masala for a speedy assist to get that burst of authentic flavour.

Instructions

  • Rinse the Shayona Toor Dal and rice separately, then soak for 15 minutes. Drain and set aside.

  • Heat 2 tablespoons ghee in a shallow pan. Add Shayona Mustard Seeds, ginger and chilli paste, and turmeric, and stir-fry briefly.

  • Add the potatoes and cook for a few minutes. Then add the remaining vegetables and stir-fry lightly. Set aside.

  • In a pressure cooker, heat 2 tablespoons ghee. Add Shayona Mustard Seeds, turmeric, cloves, and the cinnamon stick.

  • Add the soaked Shayona Toor Dal and stir-fry briefly. Pour in about 125ml water and a little salt, then cover with the lid and cook for a few minutes.

  • Add the soaked rice and the stir-fried vegetables, mix well.

  • Add chilli powder and coriander powder, then stir.

  • Pour in 1 litre of warm water and pressure cook on full heat. After 2 whistles, switch off the stove.

  • Once cooked, stir in the yoghurt and garnish with chopped fresh coriander.

Serve

Accompany with yoghurt, kadhi or some pickle and enjoy!

Cooking Time

Approximately 35-50 minutes, including preparation and cooking. Cooking time may vary with larger quantities.