Boil the dal and dudhi together for a while and then add the beans, carrot and cook till they soften.
Add rice, fresh peas, bhopla and cook for 15 to 20 minutes.
In the mean time deep fry (or for a small quantity roast with little oil) the flower.
Add the fried Cauliflower to boiling Khichiri.
Add palak and salt. Cook all together till the Khichri is done.
Use 1/3rd ghee to prepare a tomato paste. For this heat the ghee and add jeera followed by ginger and tomato (either chopped or puréed). Add a portion of the salt and turmeric and cook till a paste like consistency is formed. At this point the ghee will resurface.
Prepare tadka with the remaining 2/3rd ghee as follows. Heat the ghee and add panch fodan, hing, chili, ginger, curry leaves, turmeric, salt and tomato one after the other. Make sure that the previous item is well cooked before adding the next to the ghee.
Add the Tadka to cooked khichiri and mix. Garnish with coriander leaves.
It forms a wholesome meal and can be served as a brunch.
Note: Large quantity khichiri reqiures extra attention as it can burn at bottom.
Ghee (molten clear), dahi, papad, achar– kichiri ke char yaar.
thanks i will try this at home asap.
thanx for the recipe. will try.