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Gujarat · Snack

Khichiyu

Traditional Recipe 10: Khichiyu recipe

🧺 Ingredients

• Split yellow moong dal: 100g (soaked)
• Rice: 100g (soaked)
• Oil: 30ml
• Sesame seeds: 2 tbsp (15g)
• Cumin seeds: 1 tsp (5g)
• Asafoetida: ⅛ tsp (1g)
• Turmeric: ¼ tsp (1g)
• Red chilli powder: ½ tsp (2g)
• Ginger (minced): 1 tsp (8g)
• Green chillies (minced): 2 (10g)
• Salt: ¾ tsp (4g)
• Water: 600ml

👩‍🍳 How to make Khichiyu

1. Heat oil (30ml) in heavy-bottomed pot over medium heat (160°C).
2. Add sesame seeds; fry 1 min until golden.
3. Add cumin seeds; crackle 30 sec.
4. Add asafoetida, ginger, green chillies; fry 1 min.
5. Add turmeric, red chilli; stir for 30 sec.
6. Drain rice and moong dal; add to pot. Stir for 2 min to coat with oil.
7. Add 600ml water and salt (¾ tsp).
8. Cover pot; bring to boil on medium-high heat (180°C).
9. Reduce heat to low (120°C); cook 15-18 min until rice and dal are very soft and mushy.
10. Stir occasionally. Khichiyu should be creamy, not liquid.
11. Serve hot. Should be nutty, aromatic, creamy.

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