Mixed Grain Khichdi

September 22, 2015
0 Ratings
Photo by Kalpana Gajjar
  • Makes 4 servings
Author Notes

Khichdi is a very common dish in various parts of India. Generally it is made with rice and split pigeon peas. My mother sometimes used to make a version of it with cracked wheat instead of rice. I make it by adding more grains and vegetables. —Kalpana

What You'll Need
  • 1/4 cup quinoa
  • 1/4 cup pearl barley
  • 1/4 cup cracked wheat
  • 1/2 cup split pigeon peas (toor dal)
  • 2 tablespoons ghee or clarified butter
  • 1 tablespoon neutral oil like canola
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon garam masala
  • 5 whloe cloves
  • 2 inch piece of cinnamon stick
  • 10 curry leaves
  • 1 medium size onion, diced
  • 3 garlic cloves, finely minced
  • 2 inch piece of ginger, finely minced
  • 2 jalapeno peppers, finely diced
  • 1/2 cup cauliflower florets
  • 1/2 cup red pepper, diced
  • 1/4 cup carrot, diced
  • 1/2 cup frozen peas
  • 1/4 cup frozen corn kernels
  • 5 cups water
  • 1 3/4 teaspoons salt
  1. Combine quinoa, barley, cracked wheat and pigeon peas and rinse in a two to three of changes of water. Let it soak in 2 ½ cups water for at least 30 minutes up to an hour. Drain and set aside.
  2. In a medium Dutch oven or heavy bottomed pot, over medium-high heat, heat ghee and oil until it shimmers.
  3. Add mustard and cumin seeds and let it sizzle.
  4. Add all the dry spices and saute until fragrant, for 30 seconds.
  5. Add curry leaves, onion, garlic, ginger and jalapeno and saute until onion turns light golden brown, about two minutes
  6. Add all the vegetables and saute it until vegetables are well coated with spices, for another minute.
  7. Add 2 ½ cups of water and drained grain mixture. Mix the contents of pots and season with salt.
  8. Turn the heat up and bring contents of pot to a boil.
  9. Reduce heat to low, cover the pot and simmer for 30 to 35 minutes or until all the liquid is absorbed and grains and dal are tender.
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