Baked Lilva Khichri – Kadhi is the most delicious tasting Khichri you will ever make. Lilva is what we call fresh green beans of various flat beans that make an appearance during the Indian winters. The most loved are the tender green beans of Surti papri and tuver/pigeon peas. Such intense is our love for these two beans that we just go berserk throwing it anything and everything that is cooking 🤪. So what if it gives us uncomfortable tummies and uncomfortable afterwards but, a Gujarati has to do what he/she has to do and that is enjoy the beans to the fullest😍. So when I was curating the recipes to be cooked this season using the best of the winter produce this recipe of Handi Khichri by Ms. Tarla Dalal was at the top of the list. You may choose any tender green beans you may find in your region or frozen edamame beans will be equally good for those living in foreign lands. I have used this recipe to Gujarati Kadhi or you may use your own favourti Gujarati Kadhi recipe.
My previous post on Baked Khichri talks about how we have forgotten to value the foods of our heritage. There are a few interesting reads on Khichri I would love to share here because they talk about how Khichri Proud were the generations before us. How this simple looking dish can be made in numerous ways all so that it can feed and nurture us well. This and this will make and interesting read over the weekend.
Baked Lilva Khichri-Kadhi
Ingredients
- 1+1/2 cups uncooked rice, small grained
- 1+1/2 cups Papri and tuver lilva/ green beans of Surti Papri and Fresh pigeon peas
- 1+1/2 cups of Gujarati Kadhi
- 2-3 cloves
- 2-3 small cinnamon sticks
- 2 bay leaves
- 3-4 tablespoons ghee
- salt to taste
- To be ground to paste
- 1 lagre onion
- 6 cloves garlic or
- 10-12 strands green garlic (I used green garlic)
- 5-6 green chilies (adjust according to the heat of the chilies)
- 1 inch piece of ginger
- 1/4 cup chopped coriander
- 2 cardamoms
- 1 teaspoon lemon juice
Instructions
Preheat oven to 200 degrees centigrade.
Place a sauce pan or a flat bottom pan on medium flame.
Add the ghee and fry cinnamon, cloves and bay leaves till they emit a very pleasant aroma.
Add the ground paste and fry for 2 minutes.
Add the rice and beans and cook for 2 minutes.
Add 4 teacups of water and salt and transfer the mix to an oven proof bowl/ handi/earthen pot (keep in mind that any bowl you choose has to be Bake and Serve kinds).
Cover and cook in preheated oven for 20-25 minutes.
Once the rice is cooked pour the kadhi over it.
Cover and bake for another 5-7 minutes.
Serve hot with accompaniments of your choice.
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