Rawa Khichdi

To make Rawa Khichdi, start by heating ghee in a pan and adding bay leaves and fennel seeds. Sauté chopped green chilies and ginger, then add chopped onion until tender. Next, incorporate chopped capsicum and bell peppers, followed by chopped tomato and salt. After covering for a short time, add chili powder and turmeric, cooking until the mixture is mushy. Stir in roasted rawa (semolina), add water, and let it boil. Finally, cover and cook on a slow flame, stirring occasionally, and finish with a dash of ghee for extra flavor.

Yes, Rawa Khichdi is suitable for both vegetarian and vegan diets. It is primarily made with vegetables and semolina, and you can easily substitute ghee with vegetable oil or coconut oil to make it completely vegan.

If you don't have semolina, you can substitute it with fine rice or quinoa. However, keep in mind that the texture and flavor will differ slightly. Adjust the cooking time and water ratio accordingly to ensure the dish cooks properly.

To store leftover Rawa Khichdi, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to maintain moisture and heat it on the stove or in the microwave.

Rawa Khichdi pairs well with a variety of side dishes. You can serve it with yogurt, pickle, or a simple salad for a refreshing contrast. Additionally, a side of papad or crispy fried snacks can enhance the meal experience.