Saffron Khichdi
by falgunithakker

Saffron khichdi is a simple gruel of a lentil and rice which can be made by cooking rice , lentils in a saffron soaked water. The delectable saffron or kesar khichdi is appealing in looks and tastes delicious with crushed nuts and almond flakes as garnishing.

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Saffron Khichdi recipe - How to make Saffron Khichdi

250 gms rice (chawal)
10 cardamom (elaichi) seeds, coarsely powdered
180 gms ghee
15 gms almond (badam) slivers
15 gms black currants
3 medium sized onions, thinly sliced
120 gms toovar (arhar) dal
4 saffron (kesar) strands
310 ml coconut milk
8 green chillies, sliced
1/2 piece ginger (adrak), made into paste
10 cloves (laung / lavang)
4 small sticks cinnamon (dalchini)

Method

Heat ghee and sauté the almonds and currants till the almonds are medium brown remove from flame and keep aside, reserve ghee.
Sauté onions in the ghee, until crisp and brown, keep aside, reserve ghee.
In a saucepan, take 2/3 cup water and rice, half cook the rice.
Pressure cook the dal, half cooked, add the dal to rice.
Add saffron, coconut milk, half the almonds and currants, fried onions, green chillies, ginger paste, cloves, cinnamon, salt as per taste and the reserved ghee, mixed thoroughly and cover.
Bring to the boil and simmer till rice and dal are cooked, stir the khichadi with a fork and leave on a very slow heat for 5 more minutes.
Serve sprinkled with remaining almonds and currants.