Swaminarayan Khichdi | Akshardham Khichdi | BAPS Premwati Special khichdi
Swaminarayan Khichdi | Akshardham Khichdi | BAPS Premwati Special khichdi
Hello Everyone !
It is impossible to have a Navratri Series and not talk about recipes from the State of Gujarat which celebrates these 9 auspicious days with a lot of pomp and show. Today’s recipe is an exceptional Khichdi served in the Premvati restaurant at the BAPS Akshardham temple in Ahmedabad. This famous Khichdi known as Swaminarayan khichdi or Akshardham khichdi is cooked without onion, garlic and hing ( asafoetida ) and with a lot of vegetables, This recipe is as close as it can get to the original recipe with an exception that here I have added asafoetida to suit our taste buds.
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Wash ½ cup rice, 2 tbsp arhar or toor dal and 2 tbsp moong dal. Soak it with enough water for at least ½ hr. In a mortar and pestle take 4 inches of ginger cut into small cubes, 3-4 chopped green chillies and a few curry leaves. Add a pinch of salt and crush it into a fine paste. In a small bowl take 1 tbsp of jaggery and 5gms of tamarind , similar in size to half a lemon. Soak it in some water and keep it aside. See to it that there are no seeds in the tamarind. Dry roast 50 gms of raw peanuts on medium flame for about 4-5 mins. Keep it aside.
In a pressure cooker heat 1 tbsp of Desi Ghee. Add 1 tsp of cumin seeds, 1 tsp of mustard seeds, 1 dry red chilly , 4 cloves and a small stick of cinnamon. Then add the crushed ginger, green chilli and curry leaves paste and saute for a few seconds. Now add ½ tsp of asafoetida and two medium diced tomatoes. Saute for a min on medium flame. Then add 1 bay leaf and 1/4th cup of roasted peanuts. Saute again for a min or two. Now go ahead and add 1 and ½ cup of vegetables of your choice. Here we have used cauliflower, brinjal, potatoes and carrot cut into medium sized dice. You can choose to add more or less of any other vegetable that you like. I also added a handful of fresh green peas. Saute the vegetables for a few minutes. Now add ¼ tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp kashmiri red chilli powder and mix well. Just when the raw smell of the masala goes away, add in the soaked rice and dal. Combine well along with salt as per taste. Saute for a min on medium high flame and then add 4 cups of water. The quantity of water should always be 3 times the quantity of rice and dal weighed together. When the water begins to boil, close the lid and let it cook on medium flame for up to 4 whistles. Turn off the flame once done.
Once the pressure cooker cools down open the lid and mix the khichdi gently with a ladle. Go ahead and add 2 tsp of sambar powder, ½ cup of chopped coriander and the jaggery and tamarind pulp. Mix gently.
Just when you are about to serve the khichdi give it a tadka for an extra zing. For the tadka heat 1 tbsp of desi ghee in a small pan and add 1 diced tomato, 1 tbsp of crushed kasoori methi and 1/4tsp of kashmiri red chilli powder. Turn off the flame and add this to the prepared khichdi. Trust me, this tadka at the end will make a whole lot of difference to this amazing khichdi.
Serve it alongside a bowl of piping hot Gurarati Kadhi. To learn how to make the traditional Gujarati Kadhi wait for our next video and do not forget to subscribe to our channel.
Until next time
Take Care. Buh Bye.