Khandeshi Khichdi Tel by Aparna Bose



Aparna Bose is a home cook and also the Proprietor of Gograshe – a food catering organization. Apart from her elegant persona, her pen can weave elegant verses too. Doting mother of two sons — a human and a furry one.

Aparna would like to acknowledge —
Recipe Credit- MAHESH KHOLE
  • Half cup rice
  • Half cup Moong Daal
  • 4/5 cups water
  • Mustard Oil
  • Salt
  • Turmeric Powder
  • Cumin seeds (Jeera)
  • Asafoetida (hing)
  • Mustard seeds
  • Diced potatoes (peeled before dicing)
  • sliced garlic
  • lots of dry chillies
  • chilli powder
  • one finely chopped small onion
Step 1
  • Take equal quantities of rice and moong dal.
  • Add haldi ,salt, jeera and hing.
  • Also, 4 to 5 cups of water depending on the kind of consistency you prefer .
  • Let this cook in pressure or a deep bottomed pan.
Step 2
  • Heat around half to three-fourth cup of mustard oil .
  • Temper with mustard seeds, jeera, sliced garlic, lots of dry chillies, chilli powder, one finely chopped small onion, hing, haldi and salt.
  • Add the diced potatoes. No sugar please . Now cover with lid and let cook .
Bringing it Together
Once Step 2 is done, pour this concoction over the khichdi you made in Step 1, and enjoy accompanied by a glass of chilled buttermilk.
P.S. – You may tone down the spiciness and amount of oil if you please

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