Khandeshi Khicdi

Khandeshi Khichdi is a bold and flavorful rice-lentil dish, elevated with the region’s signature khandeshi garam masala, roasted peanuts, and a medley of dals. It’s comforting, nutritious, and best enjoyed with roasted papads and a squeeze of lemon.

Ingredients:

• 1½ cups basmati rice (soaked 15–20 minutes, then drained)

• 2 teaspoons Khandeshi garam masala

• 2–3 tablespoons oil

• ¼ teaspoon asafoetida (hing)

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1-inch piece of ginger, chopped

• 1½ tablespoons garlic, chopped

• 2–3 green chilies, chopped

• 2 large onions, sliced

• Salt to taste

• 2 sprigs curry leaves

• ¼ cup raw peanuts

• 2 medium tomatoes, sliced

• 2 medium potatoes, diced into ½-inch pieces

• ½ teaspoon turmeric powder

• 2 teaspoons Kashmiri red chili powder

• ¼ cup split red lentils (masoor dal), soaked 15–20 minutes

• ¼ cup split pigeon peas (toor dal), soaked 15–20 minutes

• ¼ cup split skinless green gram (dhuli moong dal), soaked 15–20 minutes

• 4 tablespoons chopped fresh coriander leaves

• 1 tablespoon lemon juice

• Roasted papads (for serving)

Method:

1. Heat oil in a large pan or kadhai over medium heat. Add asafoetida and mustard seeds. Once they begin to splutter, add cumin seeds and sauté for a few seconds.

2. Add chopped ginger, garlic, and green chilies. Sauté for about 30 seconds until aromatic.

3. Add sliced onions and salt. Sauté until the onions turn golden brown.

4. Stir in curry leaves and raw peanuts. Mix well.

5. Add sliced tomatoes and cook on medium heat until they soften and turn pulpy.

6. Add potato cubes. Cook for 1 minute.

7. Add turmeric powder, Kashmiri red chili powder, and Khandeshi garam masala. Mix well.

8. Add soaked dals (masoor, toor, and moong) and mix everything thoroughly.

9. Add 2 tablespoons of coriander leaves and 4 cups of water. Stir well.

10. Add soaked rice and mix. Bring the mixture to a boil.

11. Reduce heat to low, cover the pan, and let it cook for 15–20 minutes or until everything is soft and cooked through.

12. Finish with lemon juice and the remaining coriander leaves. Mix gently.

13. Serve hot with roasted papads.

Tips:

• You can use pressure cooking for faster results—cook for 2–3 whistles after adding rice and dals.

• Adjust spice levels based on preference.

• Khandeshi garam masala is key to its smoky, spicy flavor—don’t skip it.