Khichdi Rice is a mish-mash of rice, lentils and vegetables served along with Kadhi and a Batata Nu Shaak in a traditional Gujarati home. The addition of vegetables along with a few spices makes the khichdi delicious and flavorful.
Wash the rice and lentils and keep aside. Heat oil in the pressure cooker on medium-high heat, stir the cumin seeds, cinnamon, bay leaves, washed rice and lentils, turmeric, salt, crushed peppercorns and the diced vegetables. Stir in five cups of water and close the pressure cooker
Allow it to cook until two whistles. Turn the heat to low after the two whistles and keep simmered for 5 minutes. Once 5 minutes of simmering has passed turn the heat off
Wait for the pressure to release completely. Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and serve hot
Sauce Pan Method
Heat oil in a large saucepan on medium heat; stir the cumin seeds, cinnamon, bay leaves, washed rice and lentils, turmeric, salt, crushed pepper corns and the diced vegetables. Stir in five cups of water and close the pan with a light fitting lid
Allow the rice and lentil mixture to come to a boil. Once it comes to a boil, turn the heat to low and cook until all the water has been absorbed. At this point turn off the heat and allow the Khichdi to rest in the pan for 10 minutes. This allows the Khichdi to settle and get cooked completely in the remaining heat; finally open and stir to combine all the ingredients and serve hot