Tuver Ni Khichdi
Tuver ni khichdi cooks rice with pigeon peas into a soft Gujarati khichdi finished with ghee.
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55 mintotal
40 min hands-on15 min hands-off
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Includes prep-ahead time.
Method
Drain the soaked rice and dal thoroughly. Keep them drained until you need them.
Heat the ghee in a heavy pressure cooker over medium heat until it is hot. Add the cumin seeds and let them sizzle at once to release their aroma.
Add the asafoetida (hing) and turmeric powder straight into the hot fat. Stir for just 5 seconds. You want the turmeric to release its colour into the fat without letting it burn.
5 sec
Tip the drained rice and dal into the pan straight away. Fold them through very gently for 60 seconds, so the bright yellow tempered ghee coats every grain.
1 min
Pour in the measured water. Add the salt and stir it all together thoroughly.
Close the pressure cooker lid and seal it. Cook for exactly 4 whistles over medium heat. The grains should break down completely here: this khichdi is meant to be very soft and porridge-like, not separate.
Let the pressure drop on its own. Once you open it, stir gently from the bottom to bring the khichdi together. If you want it looser, stir in a little boiling water at this point.
Finish it with a generous spoonful of raw ghee over the top. Serve it piping hot.
How to tell it's done
Brace for an obscenely soft, hyper-gelatinized, radically digestible porridge-like emulsion where rice and lentil structures surrender completely, radiating a deeply comforting, brilliant neon-yellow hue.
Getting it right
Tip
This Gujarati khichdi is meant to taste plain. Don't add red chilli powder or garam masala: ghee, asafoetida and tuver dal are the whole flavour.
What to serve it with
Plain and comforting. Serve it with a mildly sour Gujarati kadhi, a fire-roasted papad and a mild batata nu shaak.
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