Saffron Dry Fruit Khichdi
Slow-simmered festive khichdi
- Time
- 35 min
- Serves
- 4
- Calories
- 360 kcal
- Protein
- 12 g
0:00 / 1:39
Changes voice accent - Recipe stays in English
About this recipe
A festive, gentled-up khichdi — moong and rice cooked soft, then enriched with ghee, saffron milk and a scatter of cashew, almond and raisin. It's the version made for someone recovering, or for a celebration that still wants comfort food at its centre. Keep it mild and a little loose; the saffron should perfume rather than shout. A bowl of curd alongside is all it needs.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse basmati rice and yellow moong dal until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2Heat ghee in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3Add cashews, raisins and almonds, basmati rice, yellow moong dal, water and salt; stir well so nothing sticks to the base.
- 4Pressure cook or simmer until soft and creamy, then stir in the saffron milk off heat.
- 5Finish with coriander and lemon, garnish with the toasted dry fruit, and serve hot.
About this recipe
Use coconut oil instead of ghee for a vegan festive khichdi.
