Sandeveli Khichdi
A rich and aromatic Parsi-style khichdi where rice and lentils are soaked with whole spices and ghee before cooking, allowing the flavors to infuse deeply into the grains. This 'Sandeveli' (mixed) method creates a soft, savory dish perfumed with cardamom, cloves, and cinnamon. Traditionally served piping hot with fish, it offers a comforting, melt-in-the-mouth texture described historically as 'malida-like'.
Ingredients
- 2/3 cup Rice (old crop preferred) (Originally '10 heaped dessert spoons'. Converted to approx 2/3 cup.)
- 1/3 cup Masoor Dal (Split Red Lentils) (Originally '5 heaped dessert spoons'. Converted to approx 1/3 cup.)
- 1/2 cup Ghee (Originally '1/4 seer'. Converted to approx 1/2 cup.)
- 1 large Onion (Originally 'Kanda'. Quantity estimated.)
- 1 1/2 teaspoons Salt (Originally '1 heaped dessert spoon'.)
- 1 teaspoon Cumin seeds (Originally '1 heaped spoon' (inferred from text).)
- 1 teaspoon Turmeric powder (Originally '1 heaped spoon'.)
- 2 sticks Cinnamon sticks (To be broken into small pieces.)
- 20 pods Cardamom pods (Whole green cardamom.)
- 20 whole Cloves (Whole cloves.)
- 1 inch piece Ginger (Quantity estimated.)
- 4 cloves Garlic (Quantity estimated.)
- 4 cups Water (Originally '1.25 seer'. Converted to approx 4 cups (1 liter).)
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Instructions
- 1Wash the rice and masoor dal thoroughly in a vessel. Peel the onion and slice it very finely. Peel the ginger and garlic and mince them finely. Gently press the cardamom pods so they crack open but the seeds remain inside. Wash the cinnamon and break it into small flat pieces (less than half an inch long).
- 2In a cooking pot, combine the washed rice and dal with the water. Add the salt, sliced onion, minced ginger and garlic, ghee, cumin, turmeric, cinnamon, cardamom, and cloves. Mix everything together thoroughly. Cover the pot and let it soak for 3 hours.
- 3About 45 minutes before serving, place the covered pot on the stove over medium heat. Allow it to cook until the water is nearly absorbed.
- 4When the water has mostly dried up, stir the khichdi gently with a spoon, turning it over from bottom to top to ensure even cooking. Cover and continue to cook on low heat, stirring occasionally to prevent sticking or burning at the bottom. The khichdi is ready when it is fully cooked and has a soft, mashed consistency (described as 'malida'). Remove from heat and serve immediately while hot, ideally with fish prepared in sauce or patra.
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