Vegetable Layered Khichadi

Vegetable Layered Khichadi is a mix of rice , lentils and vegetable cooked together in layers . The result is a delicious semi soft Khichadi .

 

The Layered Vegetable Khichadi is a recipe from my first cook book by a Gujrati author Jyoti Nikunj Parekh and this book is like a treasure as it has recipes from all categories and cuisines .

When it comes to making Khichadi , we normally use a pressure cooker so that we get a nice soft mushy Khichadi . The vegetable Layered Khichadi is a little different , it is not as soft and mushy as the basic Khichadi but it is very well cooked so that the rice and lentils blend together with herbs and spices .

Any short grain rice could be used to prepare the Layered Khichadi . I have used the broken variety of Jeerasar , which is a popular Gujrati rice . Well for those who want to substitute it with couscous or quinoa or brown or red rice – please go ahead , you will be amazed at the flavours of this Khichadi . While substituting make sure that your grains cook well and are soft .

The Layered Khichadi requires two variations of lentils , pigeon pea and moong dal . Both the dals should be soaked for a minimum 30 minutes . The vegetables for this Khichadi can vary too . I have used baby onions , baby potatoes and ivy gourds . Ivy gourds could be substituted with pointed gourds or baby brinjals . The stuffing is very flavourful and I would say please follow the recipe to perfection .

Layered Khichadi is cooked in a heavy bottom vessel . We need to semi cook the lentils first , then place the stuffed vegetables over them . Adding hot water helps In maintaining the cooking temperature and reduces the cooking time . Once the vegetables are semi cooked the rice is spread evenly over the vegetables . Any left over stuffing could be placed on top of the vegetables. Again hot water is added . Make sure to cover and cook the Khichadi on a slow flame , better still place a griddle below the pot for even distribution of heat .

Ideally we do not stir the Khichadi as we are making layers , but you could take a small spoon , dig deep till the end of pan and move the spoon left to right , without disturbing the layers . Adding ghee in these holes will add on to the flavours . The lentils and the rice both get mushy and the flavours from the greens and coconut are absolutely divine . The one pot meal is really delicious and can be served with some yogurt .

The Layered Vegetable Khichadi is Day 14  post under the Biryani, Pulao, Khichadi Festival.

 

Vegetable Layered Khichadi

Vegetable Layered Khichadi

Ingredients

Khichadi

2 cups rice
11/2 cups tovar dal
1/2 cup moong dal
6-8 baby potatoes
8-10 baby onions
8-10 ivy gourds
1/4 cup ghee
4-5 cloves
1-2 pieces cinnamon
3-4 cardamoms
1/4 tsp turmeric powder
Salt to taste

Stuffing

1 cup coriander leaves
1/2 cup coconut , grated
1 tbsp sugar
1/4 tsp asafoetida
1/2 tsp red chilly powder
1 tbsp chilli ginger paste

Method

Stuffing

Combine coriander leaves , coconut, salt , sugar, asafoetida , turmeric, red chilly powder and chilly ginger paste . Mix well.

Khichadi

Wash rice and dals separately .
Soak them for at least 30 minutes , longer if possible .
Take a big and thick vessel.
Add ghee and add cloves , cinnamon and cardamoms .
After a minute add dals and a big pinch of turmeric and salt , just enough for dals .
Mix well and add two cups of hot water .
Simmer and let cook the dals till half done .
Next prepare the vegetables .
Peel and cut the potatoes into two .
Peel onions and slit them.
Chop the head and tails of ivy gourds and slit them .
Stuff the prepared stuffing in onions and gourds .
Mix the remaining spices with potatoes .
Arrange these vegetables over semi cooked dals.
Add warm water as required to cook the vegetables . Cover and cook further .
When vegetables are semi cooked , evenly spread the rice over them .
Add salt to taste and enough warm water to cook the rice .
Cover and cook the rice till done and till all the water has evaporated .
This way three layers of Khichadi are made .

Vegetable Layered Khichadi

Here is what I have been posting under the Biryani, Pulao, Khichadi Festival

Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
Day 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani 
Day 8 Banarasi Tandoori Biryani
Day 9 Bharwan Mirch ki Biryani
Day 10 Sindhi Thooma wara Chawara
Day 11 Achaari Panneer Pulao
Day 12 Nuts Pulao
Day 13 Mumbai Tawa Khichadi

 

Print Recipe
Vegetable Layered Khichadi
Vegetable Layered Khichadi is a mix of rice , lentils and vegetable cooked together in layers . The result is a delicious semi soft Khichadi .
Course Dinner, Lunch, Rice
Cuisine Indian Cuisine
Prep Time 20 Minutes
Cook Time 30 Minutes
Passive Time 30 Minutes
Servings
Ingredients
Khichadi
Stuffing
Course Dinner, Lunch, Rice
Cuisine Indian Cuisine
Prep Time 20 Minutes
Cook Time 30 Minutes
Passive Time 30 Minutes
Servings
Ingredients
Khichadi
Stuffing
Instructions
Stuffing
  1. Combine coriander leaves , coconut, salt , sugar, asafoetida , turmeric, red chilly powder and chilly ginger paste . Mix well.
Khichadi
  1. Wash rice and dals separately .
  2. Soak them for at least 30 minutes , longer if possible .
  3. Take a big and thick vessel.
  4. Add ghee and add cloves , cinnamon and cardamoms .
  5. After a minute add dals and a big pinch of turmeric and salt , just enough for dals .
  6. Mix well and add two cups of hot water .
  7. Simmer and let cook the dals till half done .
  8. Next prepare the vegetables .
  9. Peel and cut the potatoes into two .
  10. Peel onions and slit them.
  11. Chop the head and tails of ivy gourds and slit them .
  12. Stuff the prepared stuffing in onions and gourds .
  13. Mix the remaining spices with potatoes .
Recipe Notes

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