Mains

Kolhapuri Khichdi

The Baked Khichdi’s resounding success has not only placed in the No 1 spot, but also led to its sequel …”Kolhapuri Khichdi”. A blend of assorted veggies, stirred in a spicy n tangy gravy with a fleeting fragrance of coconut is sandwiched as the defining layer in this dish. The combination of Rice and Dal is kept relatively bland to bring out the true Kolhapuri flavours. The fried onion garnish layered on top adds a beautiful crisp texture every time you bite into it! Hope you all like this one as much as it’s prequel!

PS: You can choose from an array of veggies depending on what is available at your home and moderate the flavours as well to suit your palates!

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Course	Main Course
Servings	4 – 6 persons
Prep time	20 minutes
Cook time	30 – 40 minutes
Ingredients for the Dal – Chawal (Rice – Lentil) Layer (1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup	Yellow moong dal
1 cup	Rice (basmati preferably)
2 tbsp	Ghee (clarified butter)
2 tbsp	Mustard seeds or cumin seeds
½ tsp	Asafoetida (hing)
	Salt to taste
Ingredients for the Kolhapuri Gravy (1 cup = 200 ml; 1 tbsp = 15 ml)
¼ cup	Dry coconut, thinly sliced (sukha nariyal)
1 tsp	Coriander seeds
2 nos	Dry red chili
3 – 4	Cashew nuts
1 tsp	White sesame seeds
½ inch	Piece cinnamon stick
1 – 2	Cloves
2 – 3	Pepper corns
1	Black cardamon
1 cup	Mix vegetables, boiled, cut into small diagonals (potato, carrot, beans, peas)
1	Onion, sliced
1	Tomato chopped
½	Green capsicum, cut into small diagonal slices.
½ tsp	Fennel seeds (saunf)
A pinch	Turmeric powder
1/3 rd cup	Milk
½ cup	Water
2 – 3 tbsp	Oil
1 tbsp	Ginger garlic paste
	Salt to taste
	Lemon juice to taste
Ingredients for the Top Layer (1 cup = 200 ml; 1 tbsp = 15 ml)
1	Onion, sliced, fried in ghee (like you do for biryani)
1 – 2 tbsp	Ghee
1 – 2 tsp	Dried mint leaves (can put fresh leaves too)
Instructions for the Rice-Lentil Layer
1.	Rinse the rice and dal. Pressure cook them for 1 – 2 whistles until they turn soft and are cooked. Add salt whilst cooking.
2.	Once cooked, mash them coarsely with a spoon.
3.	Heat ghee in a pan. Splutter the mustard / cumin seeds and hing. Add to the rice lentil mix and keep aside.
Instructions for the Kolhapuri Gravy
1.	Dry roast the coconut, coriander seeds, red chili, cashew nut, white sesame seeds , cloves, peppercorns and black cardamom. Do not let them turn black. Once cooled, grind them into a fine powder.
2.	Heat the oil in a pan. Add the fennel seeds and sauté. Add the sliced onion and cook until translucent. Cook the ginger garlic paste until the raw smell disappears.
3.	Add in the tomatoes, capsicum along with turmeric powder. Sauté until tomatoes are cooked (3 – 4 minutes)
4.	Add in 4 tbsp ground masala powder. Mix well and cook until you can smell the aroma.
5.	Add in the boiled vegetables. Cook for a minute. Add in the milk and water and mix. Season with salt accordingly. Keep flame low.
6.	Once the mixture boils, switch off and add the lemon juice. (Do not dry out the liquid completely as it cooks in the oven too).
Instructions to assemble the Khichdi
1.	In an oven proof bowl, add one thin layer of rice dal mixture.
2.	Pour the veg gravy on top of it.
3.	Cover with the rice lentil mix.
4.	Garnish the rice layer with fried onions and dried mint.
5.	Dot with ghee and bake in a pre-heat oven @ 180°C. for 15 – 20 minutes.
6.	Serve hot with curd and papad.
Notes:
1.	So I have used peanuts instead of cashews since during lockdown I didn’t have the same. Feel free to use either.
2.	This is a spicy masala. This makes about 6 – 8 tbsp of masala powder. We’ve added half and stored the remaining for later use. If you can tolerate the spice level, feel free to add more.
3.	Do not over boil the vegetables. Cook them in salted water upto (90%) only. The remaining gets cooked in the pan and then baked
4.	Whilst serving please ensure to take all three layers. Mix in your plate and eat.