Introduction – About this Recipe

Khichdi is loved because of the taste and simplicity of the meal. I was keen to use bottle gourd because it enhances the taste of the khichdi and also due to its various health benefits. Bottle gourd is rich in dietary fiber, iron, protein, and essential minerals. Khichdi is one of the best comfort food and baby food preferred by Indians, mostly because it is versatile, filling, inexpensive, easy to cook, and provides all the essential nutrition in one meal. This is highly recommended to people with tummy issues. Unlike traditional khichdi, this version is more fluffy and airy.

Equipments:

• Deep Stock Pot (Patila/ Tapeli)
• Earthen pan (Tawdi)

Ingredients:

Pre Prep Procedure:

1. Peel the skin of the Bottle gourd and wash it thoroughly. Cut them into 5 cm cubes.
2. Mix pigeon peas(Toor dal) and basmati rice together and rinse them 3-4 times or until the water becomes clear.
3. Strain the mixture using a colander and let it sit for a few minutes to completely drain the water.

Step By Step Procedure:

1. Heat ghee in a deep stockpot, add cumin. After cumin starts sizzling, add curry leaves and Asafoetida(hing).
2. Add chopped coriander and sauté for 30 seconds.
3. Add bottle gourd and sauté for 3-5 mins.
4. Add salt and turmeric powder and mix it well.
5. Now add our previously rinsed and strained rice and pigeon peas mixture.
6. Now add water and stir it well.
7. Cover with a lid, make sure there is some room for steam to escape. By keeping this half-covered lid we are making sure our khichdi will cook well. Cook it on medium heat for 20 mins.
8. After 20 mins, check if the grain of rice and pigeon pea is cooked.
9. When most of the water is absorbed and all you find is a little bit of water bubbling, transfer the pot over an earthen pan(tawdi).
10. Let it cook for 5-10 mins more on low flame with the lid completely closed this time. Once all the water has been absorbed, switch off the flame. There you go its ready! Enjoy!

Serving & Plating:

Bottle Gourd Khichdi is served hot with a dollop of ghee or a good squeeze of lime and garnish with some chopped coriander.

Accompaniments:

This dish goes very well with side dishes like papad, pickles, curd, and buttermilk. My family prefers to have this khichdi along with kadhi or simple potato curry.

Key Pointers:

• Adding curry leaves to hot ghee may cause the ghee to splatter. Be careful!
• If you completely cover the lid, the boiling water will overflow and spill out.
• We use an earthen pan(tawdi) because it helps in slow cooking, also an extra layer between the flame and the vessel will prevent the rice from getting overcooked and prevent scorching the base of the vessel.

Storing:

Leftovers can easily be refrigerated for about 4-5 days in any container with a lid. It need not be an airtight container. I usually prefer a microwave-safe container (for easy reheating).

Reheating:

Thaw for 10-15 mins or when khichdi comes to room temperature. Once thawed, sprinkle a little water over it and microwave for 2-3 mins with a lid. (Sprinkling little water will help khichdi to be moist, as refrigeration and reheating tend to dry up food). If you don’t have a microwave, you can reheat it in a steamer for 15 mins.

Resources:

Pigeon Pea