Kathiyawadi Khichdo Recipe by Asmita Rupani
Cooking Instructions 60 Minutes 1 Wash the sorghum and Wheat Shreds with two to three waters and soak it in clean water for 10 hours. Soak the moong for 2-3 hours. 2 Take sorghum, wheat shreds and moong in a pressure cooker, add salt to taste, add three times the amount of water and cook for 8-9 whistles on medium flame. 3 Hara Chana, fresh tuvar, green peas are also to be boiled in a pressure cooker with salt, a little water and a pinch of baking soda as per taste and boiled for 2-3 whistles. So that all the grains will be cooked and ready. Now all these boiled grains are to be mixed in a vessel and again boiled for 2 whistles. So that our khichdo will be cooked and ready. 4 Heat the oil and ghee the mixture in a pan and add all the garam masala, curry leaves, chopped ​​green chillies and chopped onion. 5 Add chopped green garlic and sauté thoroughly. 6 Now add chopped carrots, potatoes, and green peas. 7 Add Hara Chana and a little water, cover and let it cook for two to three minutes. 8 Now add red chili powder, coriander seeds, turmeric, and garam masala and mix well. 9 Add the boiled khichdo and mix well. This will make the Kathiyawadi Khichdo ready to serve. 10 It can be served garnished with lemon juice, green coriander, and chopped leaves of green onions. 11 I have served Kathiyawadi Khichdo with curd and papad here. 1 Wash the sorghum and Wheat Shreds with two to three waters and soak it in clean water for 10 hours. Soak the moong for 2-3 hours. 1 Wash the sorghum and Wheat Shreds with two to three waters and soak it in clean water for 10 hours. Soak the moong for 2-3 hours. 2 Take sorghum, wheat shreds and moong in a pressure cooker, add salt to taste, add three times the amount of water and cook for 8-9 whistles on medium flame. 2 Take sorghum, wheat shreds and moong in a pressure cooker, add salt to taste, add three times the amount of water and cook for 8-9 whistles on medium flame. 3 Hara Chana, fresh tuvar, green peas are also to be boiled in a pressure cooker with salt, a little water and a pinch of baking soda as per taste and boiled for 2-3 whistles. So that all the grains will be cooked and ready. Now all these boiled grains are to be mixed in a vessel and again boiled for 2 whistles. So that our khichdo will be cooked and ready. 3 Hara Chana, fresh tuvar, green peas are also to be boiled in a pressure cooker with salt, a little water and a pinch of baking soda as per taste and boiled for 2-3 whistles. So that all the grains will be cooked and ready. Now all these boiled grains are to be mixed in a vessel and again boiled for 2 whistles. So that our khichdo will be cooked and ready. 4 Heat the oil and ghee the mixture in a pan and add all the garam masala, curry leaves, chopped ​​green chillies and chopped onion. 4 Heat the oil and ghee the mixture in a pan and add all the garam masala, curry leaves, chopped ​​green chillies and chopped onion. 5 Add chopped green garlic and sauté thoroughly. 5 Add chopped green garlic and sauté thoroughly. 6 Now add chopped carrots, potatoes, and green peas. 6 Now add chopped carrots, potatoes, and green peas. 7 Add Hara Chana and a little water, cover and let it cook for two to three minutes. 7 Add Hara Chana and a little water, cover and let it cook for two to three minutes. 8 Now add red chili powder, coriander seeds, turmeric, and garam masala and mix well. 8 Now add red chili powder, coriander seeds, turmeric, and garam masala and mix well. 9 Add the boiled khichdo and mix well. This will make the Kathiyawadi Khichdo ready to serve. 9 Add the boiled khichdo and mix well. This will make the Kathiyawadi Khichdo ready to serve. 10 It can be served garnished with lemon juice, green coriander, and chopped leaves of green onions. 10 It can be served garnished with lemon juice, green coriander, and chopped leaves of green onions. 11 I have served Kathiyawadi Khichdo with curd and papad here. 11 I have served Kathiyawadi Khichdo with curd and papad here. 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