ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi |

by Tarla Dalal

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राम खिचड़ी - हिन्दी में पढ़ें (Gujarati Ram Khichdi, Kathiyavadi Ram Khichdi in Hindi)

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about ram khichdi▼

ram khichdi step by step recipe▼

washing and soaking yellow moong dal▼

washing and soaking rice▼

making ram khichdi▼

tips for ram khichdi▼

calories for ram khichdi▼

Is yellow moong dal healthy?▼

ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | with 42 amazing images.

ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi is a satiating and spicy one dish meal. Learn how to make Gujarati ram khichdi.

To make ram khichdi, clean, wash and soak the moong dal and rice in enough water for 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon and bayleaf. When the cumin seeds crackle, add all the vegetables, turmeric powder, chilli powder and garam masala and sauté on a medium flame for 3 to 4 minutes. Add the rice, moong dal and salt and sauté on a medium flame for another 2 minutes. Add 4 cups of hot water, mix well and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid and mix well. Serve hot with kadhi and papad.

An easy-to-make khichdi from the Gujarati town of Kathiyawad! A perfect combination of dals, rice and loads of mixed vegetables makes this rice and moong dal vegetable khichdi nutritious and filling, with a melange of flavours and textures that is irresistible.

The basketful of veggies adds hue and makes this rice delicacy a visual treat too. Further, the combination of whole spices, also known as khada masala, along with use of garam masala powder adds in the best Indian flavour to this Kathiyavadi ram khichdi.

This Gujarati ram khichdi is ready within 40 minutes without sweating a lot in the kitchen. It is a winter warmer when served with kadhi and papad. Also try other khichdi recipes like dal khichdi and bajra khichdi.

Tips for ram khichdi. 1. You can buy readymade garam masala or make garam masala at home. 2. We recommend that you serve this khichdi immediately upon cooking. However, if you are serving it later you will have to adjust the consistency of the khichdi by adding little water before reheating. 3. The cloves, cinnamon and bayleaf can be discarded before serving if you don’t like its taste.

Enjoy ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | with step by step photos.

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Gujarati Ram Khichdi, Kathiyavadi Ram Khichdi recipe - How to make Gujarati Ram Khichdi, Kathiyavadi Ram Khichdi

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Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 4Makes 4 servings (4serving )

Ingredients

For Gujarati Ram Khichdi
1/2 cup yellow moong dal (split yellow gram)
1/2 cup uncooked rice (chawal)
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
25 mm stick cinnamon (dalchini)
1 bayleaf (tejpatta)
1/2 cup cauliflower florets
1/2 cup chopped brinjals (baingan / eggplant)
1/2 cup peeled and chopped potatoes
1/2 cup chopped onions
1/4 cup chopped french beans
1/4 cup green peas
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
salt to taste

For Serving With Gujarati Ram Khichdi
kadhi
papad

Method

For gujarati ram khichdi

To make gujarati ram khichdi, clean, wash and soak the moong dal and rice in enough water for 10 to 15 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon and bayleaf.
When the cumin seeds crackle, add all the vegetables, turmeric powder, chilli powder and garam masala and sauté on a medium flame for 3 to 4 minutes.
Add the rice, moong dal and salt and sauté on a medium flame for another 2 minutes.
Add 4 cups of hot water, mix well and pressure cook for 3 to 4 whistles.
Allow the steam to escape before opening the lid and mix well.
Serve the gujarati ram khichdi hot with kadhi and papad.

Gujarati Ram Khichdi, Kathiyavadi Ram Khichdi recipe with step by step photos

Like ram khichdi recipe

Like ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | then see our collection of khichdi recipes and some recipes we love.
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- bajra khichdi recipe | Rajasthani bajra khichdi | healthy black millet Indian khichdi | with 20 amazing images.
- palak khichdi recipe | palak dal khichdi | how to make palak khichdi | with 35 amazing images.
What is khichdi? Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. This Dal Khichdi is perhaps the homeliest meal that one can think of, the only food you can think of having after a bout of fever or a depressing day!
Khichdi can also be made with broken wheat, sooji, millets, barley, oats, and so on. Try the Fada ni Khichdi, Oats Khichdi, Buckwheat Khichdi or Barley Khichdi. The simplest khichdi is flavoured with turmeric and jeera tempered in ghee. However, more spices and veggies too can be added to make more elaborate khichdis like the Handi Khichdi. By adding more vegetables, you can make the khichdi more balanced and just right to have as a complete breakfast on any day. Have a go at the Tarkari Khichdi, Bajra Whole Moong and Green Pea Khichdi, and Vegetable Bulgur Wheat Khichdi.

What is ram khichdi made off?

What is ram khichdi made off? Gujarati ram khichdi is made from 1/2 cup yellow moong dal (split yellow gram), 1/2 cup uncooked rice (chawal), 1 tbsp ghee, 1/2 tsp cumin seeds (jeera), 2 cloves (laung / lavang), 25 mm (1") stick cinnamon (dalchini)
1 bayleaf (tejpatta), 1/2 cup cauliflower florets, 1/2 cup chopped brinjal (baingan / eggplant), 1/2 cup peeled and chopped potatoes, 1/2 cup chopped onions, 1/4 cup chopped french beans, 1/4 cup green peas,1/2 tsp turmeric powder (haldi), 1 tsp chilli powder, 1/2 tsp garam masala and salt to taste.

Washing and soaking yellow moong dal

This is what yellow moong dal looks like. Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.

Put the yellow moong dal in water and wash it. You can see the dirt. This will require you to change the water 2 to 3 times till you get clean water.
The yellow moong dal is now clean.
Drain.
Keep aside.

Is yellow moong dal healthy?

As nourishing as yellow moong dal is, it is equally beneficial for us. Its serves correct nourishment to smallest cell of our body to nerves to various organs. Here’s the comprehensive list…. Cells & Tissues: Apart from glucose for survival, cells and tissues need protein, calcium and iron for growth and maintenance. Yellow moong dal provides all of these. Just about ¼ cup is enough to provide 12.2 gm of protein, 37.5 mg of calcium and 1.95 mg of iron.

Yellow Moong Dal benefits the Heart: The fiber (4.1 g in ¼ cup) present in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn. A well maintained cholesterol profile will help you prevent complications like stroke. Additionally, it isn’t a good source of fat at all. So you need not worry about that nutrient too.
Recipe Suggestion for a Healthy Heart: Methi Moong Dal Subzi, Whole Wheat and Vegetable Khichdi. See 7 benefits of yellow moong dal.

washing and soaking rice

This is what rice looks like.
Put the rice in a bowl of water. Change the water 2 to 3 times till the rice is clean. You can see in the image below the water is dirty.
The rice is now washed.
Cover and soak for 15 minutes.

This is what the soaked rice looks like.
Drain.
Keep aside.

Tips for ram khichdi

You can buy readymade garam masala or make garam masala at home.
We recommend that you serve this khichdi immediately upon cooking. However, if you are serving it later you will have to adjust the consistency of the khichdi by adding little water before re-heating.

The cloves, cinnamon and bayleaf can be discarded before serving if you don’t like its taste.

Making ram khichdi

To make ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | heat 1 tbls ghee in a pressure cooker.
Add 1/2 tsp cumin seeds (jeera).
Add 2 cloves (laung / lavang).
Add 25 mm (1") stick cinnamon (dalchini).

Add 1 bayleaf (tejpatta).
Let the cumin seeds crackle.
Add 1/2 cup cauliflower florets.
Add 1/2 cup chopped brinjal (baingan / eggplant).
Add 1/2 cup peeled and chopped potatoes.

Add 1/2 cup chopped onions.
Add 1/4 cup chopped french beans.
Add 1/4 cup green peas.
Add 1/2 tsp turmeric powder (haldi).
Add 1 tsp chilli powder.

Add 1/2 tsp garam masala.
Sauté on a medium flame for 3 to 4 minutes.
Add 1/2 cup washed and soaked uncooked rice (chawal). See above step by step on how to wash and soak rice.
Add 1/2 cup washed and soaled yellow moong dal (split yellow gram). See above step by step on how to wash and soak moong dal.
Add salt to taste.

Sauté on a medium flame for another 2 minutes.
Add 4 cups of hot water.
Mix well.
Pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid.
This is what the ram khichdi | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | looks like.

Mix ram khichdi | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | well.
Serve ram khichdi | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | hot with with a bowl of homemade curds or low fat curds and some kadhi and papad.