Pigeon Pea Masala Khichdi --- Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Pigeon Pea Masala Khichdi - Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Preparation Time: 30 Minutes
Servings: 4

Ingredients

Soaked Rice(I used Baasmati): 1 Cup

Soaked Toor Daal: 3/4 Cup

Finely Chopped Onion: 1/2 cup

Finely Chopped Tomatoes: 1/2 cup

Finely Chopped Potatoes: 1/2 cup

Curry Leaves: 5-6

Bay Leaf: 1 small

Mustered seeds: 1 tspn 

Cloves (laving): 3-4

Whole Black Pepper: 5-6

Garlic - green chilly paste: 2 tspn

Crushed Lilwa(Pigeon Peas): 1/2 cup

Whole Lilwa: 1/2 cup.

Oil: 4 Tbspn

Ghee: 1 Tbspn

Hing: 1 Tspn

Salt to taste

Red Chilly Powder: 2 tspn

Garam Masala: 1 tspn

Turmeric Powder: 1 tspn

Method

Heat Oil in a Pressure Cooker. Add mustered seeds and let them crackled well.

Add cloves, whole black peppers, Garlic-chilly paste, bay leaf, red chilly and let it shimmer for a while.

Add Finely chopped onion and saute it well. Add Tomato and crushed pigeon peas(lilwa) into it and cook it well for a while. Add finely chopped tomatoes, potatoes and whole pigeon peas to it and mix well. Let all cook for 1 minutes.

Add soaked and drained rice and toor daal to it. and mix it well.

Add water to it and then season with all dry masalas. Mix very well.

Add Ghee to it.

Close the pressure cooker with a lead and whistle. Cook it for 3 to 4 whistles.

Let the pressure cooker cool down.

Serve it hot in a bowl. 

Enjoy !!!

Goes very well with Punjabi Kadhi, Masala Chhash... Papad and pickle...

Makai No Chevdo (Corn Khichadi)

Makai No Chevdo (Corn Khichadi)

Preparation Time: 15 Minutes
Servings: 2

Ingredients

Grated American sweet Corn: 2 nos.
Grated Coconut: 2 Tbspn.
Oil: 2 Tbspn.
Mustered seeds: 1 tspn.
Clove: 4-5 nos.
Cinnamon stick: 1 Inch.
Curry Leaves: 5-6 Nos.
Chilly Garlic Paste: 1 Tbspn.
Turmeric Powder: Pinch
Salt to taste
Lemon Juice: 1 tspn.
Mint leaves: to garnish.
cashew nuts, raisins to garnish.

Method

Cook the grated corn till 3 Whistles in a pressure cooker. While cooking, add pinch of turmeric powder and salt to it.

In a pan, heat the oil.

Add mustered seeds to it and let them creak for a while. Add Cloves, cinnamon stick to it.

Add curry leaves, chilly garlic paste to it and mix it well. 

Add the cooked corn mixture to this pan and mix it well altogether. If it dries quickly, you can add some water(spoon by spoon). Cook it in the pan for 2 -3 minutes. At the end, add lemon juice to it.

Take this Chivda in a serving plate, and garnish it with cashew nuts, raisins and some mint leaves. Serve it HOT. !!!

Enjoy !!!