Name: KHICHDDI recipe by Ms. Falguni Kapadia at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 cup rice(preferably basmati); 1/2 cup tuver ne daal(lentil); 1 tsp cummin seeds; 4 grains of dry methi(fenugreek seeds) 3 cloves; 5 curry leaves 3 inch whole ginger; 2 tsp asfateodia 4 chillies; 1 tsp turmeric powder; Salt to taste; 2 cups ghee; Water

Ingredients Serving: 5

1 cup rice(preferably basmati)
1/2 cup tuver ne daal(lentil)
1 tsp cummin seeds
4 grains of dry methi(fenugreek seeds) 3 cloves
5 curry leaves 3 inch whole ginger
2 tsp asfateodia 4 chillies
1 tsp turmeric powder
Salt to taste
2 cups ghee
Water

Instructions

Wash rice and daal till water comes out clear.Soak both separately for 20 minutes.Drain together in sieve.In degchi with lid or pot with lid heat 1/2 cup ghee.
Splutter Cummin seeds, methi, cloves,curry leaves
Peel ginger. Hammer once retaining it's whole.Now add to ghee.
Chop green chillies, slitting them.Add to heated ghee.
Add drained rice,daal in ghee.Saute till all water evaporates and smells.See to it that rice doesn't break while sauting.
Add turmeric powder and salt,mix.
Now add water double the quantity of mix. Cover.
Let it cook first 5 minutes on high flame and later on sim.
Switch off almost after 15 minutes. Let it remain covered for a while.
Check the doneness by picking rice by fork, pressing between fingers.It should press,Thn it's done.
If half done let it sim and if water less thn can add accordingly.
Add remaining cup of ghee in done KHICHDDI.
Serve hot with pickle/kadhi /coriander chutney / curd/buttermilk / brinjal sabji.

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