Gujarati Khichdi

with Vaghar Tempering

सामग्री

विधि

1. Wash dal and rice. Pressure cook together with turmeric, salt and water for 3-4 whistles until soft.
2. Heat ghee in a small pan. Add mustard seeds and let them pop, then add cumin, cinnamon, cloves and the whole dried red chilli.
3. Add hing and the garlic-infused oil off heat, right at the end so it does not burn.
4. Pour the whole tempering (vaghar) over the cooked khichdi and mix through — remove the whole red chilli and cinnamon stick before serving.
5. Rest 2-3 minutes so the whole spices infuse before serving.
6. Serve with a small glass of chaas on the side instead of a full-dairy kadhi, to keep lactose load low.