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
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
1-2 pieces cinnamon
1/4 tsp turmeric powder
Salt to taste
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
Combine coriander leaves , coconut, salt , sugar, asafoetida , turmeric, red chilly powder and chilly ginger paste . Mix well.
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 .
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
Vegetable Layered 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
- 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
- Combine coriander leaves , coconut, salt , sugar, asafoetida , turmeric, red chilly powder and chilly ginger paste . Mix well.
- 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 .