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An aromatic khichadi baked and served in a casserole.
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Preparation Time:    Cooking Time:
Makes 4 to 6 servings
- Clean, wash and pressure cook the dals, rice and broken wheat along with salt, turmeric powder, ghee and enough water for 4 to 5 whistles.
- Allow the steam to escape before opening the lid.
- For the tempering, heat the ghee in small pan and add the cumin seeds.
- When the seeds crackle, add the cinnamon, cloves, asafoetida and pepper and saute for 30 seconds.
- Add this to the khichdi and mix well. Keep aside.
- Heat the ghee in broad pan and add the sesame seeds.
- Add the vegetables, mix well and cook for 3 to 4 minutes.
- Add the remaining ingredients, mix well and cook for 3 more minutes.
- Keep aside.
- Grease a deep baking tray using little ghee.
- Arrange khichadi layer at bottom followed with the vegetable layer.
- Spread the curds evenly on it.
- Sprinkle some moong, tomatoes, salt and sauf powder evenly on top and bake it in a pre-heated oven for 20 minutes.
- Just before serving, garnish with coriander.
- Serve hot with kadhi and papad.
This recipe was contributed by damyantiben on 27 Jan 2012
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