Gujarati Khetayee - Spiced Omani Rice with Lentils

Ingredients

In the Gujarati adaptation of Khetayee, we incorporate the unique flavors and ingredients of Gujarati cuisine. The original Omani dish is traditionally prepared with local spices and ingredients, whereas the Gujarati version infuses the dish with flavors like cumin, turmeric, and coriander, which are commonly used in Gujarati cooking. Additionally, the garnish of fried onions and fresh coriander adds a distinct touch to the dish, enhancing its taste and presentation. We alse have the original recipe for Khetayee, so you can check it out.

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1/2 cup (100g) split pigeon peas (toor dal) 1/2 cup (100g) split pigeon peas (toor dal)
• 1/2 cup (100g) split yellow lentils (moong dal) 1/2 cup (100g) split yellow lentils (moong dal)
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 cups (470ml) water 2 cups (470ml) water
• 1 onion, thinly sliced and fried until golden brown 1 onion, thinly sliced and fried until golden brown
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat ghee over medium heat. Add cumin seeds and cinnamon stick, and sauté until fragrant.
3. 3.
   Add the soaked rice, toor dal, moong dal, turmeric powder, red chili powder, and salt to the pot. Stir well to coat the rice and lentils with the spices.
4. 4.
   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice and lentils are cooked and tender.
5. 5.
   Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
6. 6.
   Fluff the rice and lentils with a fork. Garnish with fried onions and fresh coriander leaves.
7. 7.
   Serve hot and enjoy the flavorsome Gujarati Khetayee!

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Toor dal and moong dal — Soak the lentils for at least 30 minutes before cooking to ensure even cooking and a creamy texture.
• Cumin seeds — Toast the cumin seeds in a dry pan before adding them to the dish to enhance their aroma and flavor.
• Fried onions — Slice the onions thinly and fry them until golden brown for a crispy and flavorful garnish.
• Fresh coriander leaves — Chop the coriander leaves just before garnishing to retain their freshness and vibrant color.

Tips & Tricks

• For added flavor, you can temper the dish with a tadka of mustard seeds, curry leaves, and asafoetida before serving.
• To make the dish more nutritious, you can add vegetables like carrots, peas, or bell peppers during the cooking process.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve Khetayee with a side of Gujarati Kadhi and papad for a complete Gujarati meal experience.
• Leftover Khetayee can be transformed into delicious rice pancakes by mixing it with gram flour and shallow frying until crispy.

Serving advice

Serve Gujarati Khetayee hot as a main course dish. It pairs well with a side of yogurt or raita to balance the flavors. Accompany it with pickles or chutneys for an extra burst of tanginess.

Presentation advice

To enhance the presentation of Gujarati Khetayee, garnish it with a sprinkle of garam masala and a drizzle of lemon juice. Serve it in a traditional thali (plate) for an authentic touch.