Moist Gujarati temple khichari made of short-grain rice and split Bengal gram, folded with a spiced tomato, cumin, and fresh dill weed chhonk.
Dinner · 15 min prep · 40 min cook · serves 4 Newly added
Ingredients
- 1 cup rice , short-grain
- 1/2 cup chana dal , soaked 1 hour and drained
- 6.5 cups water
- 1/2 tsp turmeric powder
- 2 tomato , chopped fine
- 1 cup dill weed (fresh) , finely chopped, divided
- 2 tbsp ghee
- 1 tsp cumin seeds
- 2 green chili , slit lengthwise
- 1/4 tsp hing (asafoetida)
- 1.5 tsp salt
Preparation
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Combine short-grain rice, soaked chana dal, water, turmeric powder, and salt in a heavy pot.
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Bring to a boil, then reduce heat to medium-low and simmer uncovered for 35 minutes until dal is tender.
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Heat ghee in a wide skillet over medium flame.
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Add cumin seeds and slit green chilies; sauté until cumin turns brown.
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Add hing, chopped tomatoes, and 1/2 cup of fresh chopped dill weed.
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Cook tomato mixture down for 6 to 8 minutes until soft and pulpy.
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Pour warm tomato-dill mixture into bubbling khichari and fold thoroughly.
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Stir in remaining 1/2 cup of fresh dill weed.
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Reduce heat to low, cover tightly, and steam for 5 minutes.
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Serve hot with a spoonful of extra ghee on top.
In the tradition
Unlike dry khichadis, ‘Geeli’ (moist) khichari has a soupy, risotto-like consistency. In Gujarati Vaishnava homes and Pushtimarg temples, fresh dill weed (suva bhaji) is prized for its digestive properties and distinct herbal aroma, cutting through the dense protein of Bengal gram.
Sources & further reading
- Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 82, Moist Bengal Gram Khichari)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.