Khichadi Casserole


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An aromatic khichadi baked and served in a casserole.

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Preparation Time: 
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Makes 4 to 6 servings


Ingredients

Method
for the khichadi layer

  1. 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.
  2. Allow the steam to escape before opening the lid.
  3. For the tempering, heat the ghee in small pan and add the cumin seeds.
  4. When the seeds crackle, add the cinnamon, cloves, asafoetida and pepper and saute for 30 seconds.
  5. Add this to the khichdi and mix well. Keep aside.

For vegetable layer

  1. Heat the ghee in broad pan and add the sesame seeds.
  2. Add the vegetables, mix well and cook for 3 to 4 minutes.
  3. Add the remaining ingredients, mix well and cook for 3 more minutes.
  4. Keep aside.

How to proceed

  1. Grease a deep baking tray using little ghee.
  2. Arrange khichadi layer at bottom followed with the vegetable layer.
  3. Spread the curds evenly on it.
  4. Sprinkle some moong, tomatoes, salt and sauf powder evenly on top and bake it in a pre-heated oven for 20 minutes.
  5. Just before serving, garnish with coriander.
  6. Serve hot with kadhi and papad.
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This recipe was contributed by damyantiben on 27 Jan 2012


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