Watanyachi Khichadi | Pathare Prabhu Peas Pulao

Watanyachi Khichadi is a peas pulao from the Pathare Prabhu cuisine using their typical sambar powder.

This rice dish is more of a pulao than a Khichadi. By Khichdi, we have concluded that the rice dish has to have a lentil and the final cooked texture is gooey. So it was a surprise when I saw that this dish was more of a pulao texture after cooked.

Even Amma asked why I sent her a pulao when I had said I was making a Khichdi. This last one month of Khichdis has made everything expect a particular texture in it.

My initial choice was Wadi Chawal and I was banking on the wadis that Vaishali got for me. Since it’s been over a couple of months, the wadi got spoiled and I couldn’t source another batch anytime soon.

So I sent an SOS call to Vaishali and she promptly shared this Peas dish which is a popular Pathare Prabhu recipe.

Pathare Prabhu is one of the Hindu communities in the city of Mumbai. Members of this community are one of the original settlers in Mumbai, migrated from Gujarat (Saurashtra) during the 13th century. They have their own traditional recipes and one of them is their version of Sambar Powder. (from WIKI)

I set out to make this along with the Sambar Powder for our dinner and I almost expected a gooey dish. I was surprised to a pulao which in turn made it possible for me to get my boys to eat this dish.

Watanyachi Khichadi which is actually Vatanyachi that refers to Peas in Marathi is my pick for W in the AtoZ Quick Under 30 Minutes, which is my theme in the Biryanis, Pulaos, Khichdis and Mixed Rices. If you want to read some elaborate Biryanis, check out what I have for W in Spice your Life!

A to Z Quick Under 30 Minutes Meals

A for Achari Chana Vegetable Pulao
B for Bhuga Chawara
C for Cholia Chawal
D for Dal Khichdi
E for Ellu Sadam
F for Fodnicha Bhaat
G for Green Garlic Pulao
H for Hare Chane Ka Pulav
I for Ivygourd Masala Rice
J for Jevarisi Chitranna
K for Kadam Bhog
L for Lilva Pulao
M for Methi Matar wara Chawaran
N for Neyichor
O for Oralu Chitranna
P for Pariba Khechudi
Q for Quinoa Biryani
R for Raw Mango Rice
S for Shahzeera Pulav
T for Thinai Sambar Sadam
U for Ulundogorai
V for Vegetable Biryani

PIN This for Later!Step By Step Pictures for making Watanyachi Khichadi  

Watanyachi Khichadi | Pathare Prabhu Peas Pulao

Ingredients Needed:

2 cups Basmati Rice
1 cup Peas
1 cup Onions
4 to 5 Cloves
1 inch Cinnamon
A Pinch Turmeric Powder
3/4 tsp Red Chili Powder
1 tsp Pathare Prabhu Sambhar Powder
Salt to taste
2-3 tbsp Ghee

Heat ghee in a pressure cooker, add cloves and cinnamon.
Next add chopped onions slices and sauté till pink.
Add green peas and rice and roast for 4-5 minutes.
Add turmeric powder, red chili powder, pathare Prabhu sambar powder, and salt.
Combine everything well and let it cook for a couple of minutes.
Add 4 cups water and cook for 4 whistles.
When the pressure falls, heat 1 tbsp ghee in a small pan, add half a tsp of red chili powder. Pour this over the cooked rice and mix well.
Serve with Batata Bhujana and Dahi.

Notes:

The original recipe calls for 1 cup rice with 1 cup peas, I almost reduced to less than a cup for 2 cups rice. I felt it will be too much of peas in it.

Watanyachi Khichadi | Pathare Prabhu Peas Pulao

Watanyachi Khichadi is a peas pulao from the Pathare Prabhu cuisine using their typical sambar powder.

• CourseDinner, Lunch Box, Main Dish - Rice
• CuisineMaharashtra
• By Cook MethodPressure Cooker
• OccasionEveryday Meal
• By DietKid Friendly, Vegetarian
• Dish Type30 Minutes Meal
• KeywordDinner Ideas, Easy Dinner Ideas, Everyday Meal

Ingredients

• 2cups Basmati Rice
• 1cup Peas
• 1cup Onions
• 4 to 5 Cloves
• 1inch Cinnamon
• A Pinch Turmeric powder
• 3/4tsp Red Chili powder
• 1tsp Pathare Prabhu Sambhar Powder
• Salt to taste
• 2-3tbsp Ghee

Instructions

1. Heat ghee in a pressure cooker, add cloves and cinnamon.
2. Add roughly chopped onions slices and sauté till pink.
3. Add green peas and rice and roast for 4-5 minutes.
4. Add turmeric powder, red chili powder, Pathare Prabhu sambar powder, and salt.
5. Combine everything well and let it cook for a couple of minutes.
6. Add 4 cups water and cook for 4 whistles.
7. When the pressure falls, heat 1 tbsp ghee in a small pan, add half a tsp of red chili powder. Pour this over the cooked rice and mix well.
8. Serve with Batata Bhujana and Dahi.

Recipe Notes

The original recipe calls for 1 cup rice with 1 cup peas, I almost reduced to less than a cup for 2 cups rice. I felt it will be too much of peas in it.

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Posted in: Indian Cook