Khichdi is a mixture of rice and pulses cooked together. It is traditionally served with raita, papad, kadhi (yogurt soup), pickle[d vegetable]s or even just ghee or yogurt. This variation uses whole green moong dal and is first cooked in a pressure cooker until the dal is soft.
Ingredients:
Rice - 1 cup
Whole moong dal - 1 cup
Tomatoes, quartered - 2
Onion, finely chopped - 1 large
Cumin seeds - 1 tsp
Garam masala - 2 tbsp
Ginger-garlic paste - 2 tbsp
Oil/ghee - 3 tbsp
Salt - to taste
Cooking time: 30 min
Servings: 6-8
Method:
Mix the rice and dal with the tomato pieces in 6 cups of water and cook in a pressure cooker for 6-7 whistles (about 30 minutes). In the meantime, heat the oil in a wok and add the cumin seeds. When they start spluttering, add the onions and stir to coat with oil. After a minute, add the ginger-garlic paste and mix well. Cook until the onions start turning golden brown. Add the garam masala and mix well. After a minute or so, add 1/4 cup of water and mix well. Cook until the oil separates to the sides. Add more water (totaling up to 2 cups) and transfer to the cooker. Add more water if required (up to 2 cups, depending on how much liquid you'd like to have in the resulting khichdi). Cover the cooker and steam without the weight for 10 min or until you smell the aroma of the masalas. Garnish with chopped coriander leaves (optional) and serve hot.
Author: Shrinkingsodacan
Ingredients:
Rice - 1 cup
Whole moong dal - 1 cup
Tomatoes, quartered - 2
Onion, finely chopped - 1 large
Cumin seeds - 1 tsp
Garam masala - 2 tbsp
Ginger-garlic paste - 2 tbsp
Oil/ghee - 3 tbsp
Salt - to taste
Cooking time: 30 min
Servings: 6-8
Method:
Mix the rice and dal with the tomato pieces in 6 cups of water and cook in a pressure cooker for 6-7 whistles (about 30 minutes). In the meantime, heat the oil in a wok and add the cumin seeds. When they start spluttering, add the onions and stir to coat with oil. After a minute, add the ginger-garlic paste and mix well. Cook until the onions start turning golden brown. Add the garam masala and mix well. After a minute or so, add 1/4 cup of water and mix well. Cook until the oil separates to the sides. Add more water (totaling up to 2 cups) and transfer to the cooker. Add more water if required (up to 2 cups, depending on how much liquid you'd like to have in the resulting khichdi). Cover the cooker and steam without the weight for 10 min or until you smell the aroma of the masalas. Garnish with chopped coriander leaves (optional) and serve hot.
Author: Shrinkingsodacan
