Bardoli Ki Khichdi
from https://food.ndtv.com/

Bardoli is a town and a municipality in Surat Metropolitan Region in the state of Gujarat, India, the area this recipe comes from. Gujarat is in western India. Perfect rice cooked with potatoes and peas with flavours of raw mango and assorted spices. The raw mango adds a sight tanginess to the khichdi, giving it a right kind of balance against the spices that are added.

Serve the Bardoli Ki Khichdi along with Tomato Onion Cucumber Raita and Papadum.

Ghee
1 tbsp cumin seeds
2 onions, finely chopped
2-inch piece ginger, finely chopped
2-3 Green chilies, finely chopped
1 tsp turmeric powder
1 tsp red chili powder (Indian chili powder - sub cayenne pepper)
3-4 Potatoes (cubed) [or 2 potatoes per another recipe]
2 cups rice
1 1/2 cups toor dal (yellow split pigeon pea)
pinch Asafoetida
250 grams peas (1 cup green peas) [or 1/2 cup peas per another recipe]
1 teaspoon sugar
Salt, to taste
1/2 cup Raw mango, grated (unripe mango)
fresh coriander, for garnishing

Heat 1 tsp of ghee in a large pot.

Into this add cumin seeds and fry for two minutes.

Add chopped onions and saute till brown.

Add chopped ginger, split green chillies and fry on a low flame for 5 minutes.

Add turmeric powder and red chilli powder and let it cook till the oil ghee separates from the masala.

Add cubed potatoes, washed rice and washed dal and saute for 5 minutes.

Add in a pinch of asafetida powder, green peas, a tsp of sugar and salt to taste.

Also add raw mango, chopped into fine pieces.

Mix together and add in 4 cups of water. Bring to a simmer, cover the pot and let it simmer for 20-25 minutes.

Garnish the khichdi with fresh coriander and 2 tbsps of ghee.

Serve hot.

4 servings