Rice and Grains

A bowl of khichdi made just right is like a big, warm, comforting hug. Whenever I’m feeling under the weather or a little down, khichdi is the meal that hits all the right spots. With only 5 ingredients, it takes little effort to assemble and is ready in about 20 minutes. It’s a classic dish […]

Dal chokha no lot, or “handvo flour,”  is a blend of rice and dal ground into a flour mixture. Handvo flour is used for handvo, dudhi no muthiya, dangela, and other Gujarati dishes. Traditional handvo is made by soaking the rice and dal overnight, grinding them, then letting them ferment another 8-12 hours. This whole […]

Moriyo is a mildly spiced, savory porridge slightly tangy from the yogurt. It’s made out of moriyo, or barnyard millet. Typically this dish is referred to as “moriyo,” but it might more correctly be called “Moriyo Khichdi.” The moriyo millet is a delicate millet with a fresh, rather than earthy, taste. If you are looking […]