Boiled Khichdi (Variation 2)
This traditional Gujarati Khichdi combines aged rice and lentils with tender potatoes and sweet onions for a wholesome, one-pot meal. Enriched with a generous amount of ghee and fresh grated coconut, the dish offers a creamy texture and a subtle, aromatic flavor profile that is distinct from spicier variations. Ideally served warm, this 'boiled' preparation highlights the natural sweetness of the vegetables and the richness of the coconut.
Ingredients
- 1 cup Aged Rice (Basmati or similar) (Originally '1 tipri fine 6-year old rice'. Used 1 cup as modern equivalent.)
- 1 cup Masoor Dal (Red Lentils) or Moong Dal (Split Green Gram) (Originally '1 tipri'.)
- 1/2 cup Ghee (Originally '1/4 seer' (approx 1 cup). Reduced slightly for modern preference, but can be increased for authenticity.)
- 2 large Onions (Finely chopped. Originally '1/4 seer' (approx 225g).)
- 2 medium Potatoes (Peeled and cubed. Originally '1/4 seer' (approx 225g).)
- 2 1/2 teaspoons Salt (Originally '1 1/4 tola'. Adjusted to taste.)
- 1 teaspoon Turmeric powder (Heaped.)
- 1 cup Fresh Coconut (Grated. Originally '1 coconut'.)
- 4 cups Water (Estimated for boiling khichdi consistency.)
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Instructions
- 1Wash the rice and dal thoroughly in several changes of water. Peel and finely chop the onions. Peel and cut the potatoes into small cubes. Grate the fresh coconut.
- 2In a large heavy-bottomed pot, combine the washed rice, dal, chopped onions, potatoes, salt, turmeric, and grated coconut. Add the water and half of the ghee. Bring to a boil over high heat.
- 3Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice and lentils are soft and the water is absorbed. Stir occasionally to prevent sticking.
- 4Once cooked, drizzle the remaining ghee over the top and gently fluff the khichdi. Serve hot.
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