Gujarati Khichadi

-by Mira H. Patel

Ingredients:   Method:
cup of yellow moong

cup of basmati rice

3-4 large cloves of garlic, peeled, and grated

cup of freshly chopped dill (hoowa)

salt to taste

tsp of heeng

1 tsp of Methi (fenugreek seeds)

green chillies, ground (to taste)

4 tblsps of ghee or butter or margarine

1 large onion, peeled and sliced thinly

  Pick over yellow moong and basmati rice and wash gently with hot water to remove impurities and extra starch from rice. Soak for about hour (this aids greatly in the cooking process as it speeds it up)

In large heavy bottomed pot add Ghee or Margarine and place on high heat over stove.

Add onions and stir till slightly golden brown and add methi and dill then add the moong/rice mixture and stir about gently.

Add garlic heeng and green chilies, add 1-1 cups of boiling water and bring to full boil. Slow heat to about 4 on stove and cover with lid. Simmer at this very low heat setting for about 20-25 minutes.

 After 20-25 minutes remove lid and fluff with fork or spoon. Serve immediately with Gujarati Kadhi.