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Preparation Time : 30
Cook Time : 15
Total Time : 45
Basmati rice 1 cups
Tur dal 3/4 cups
Large Onion,chopped finely 1 nos
Tomato, chopped 1 nos
green chilli 1 nos
Red chilli powder 1 tsp
Salt 3/4 tsp
turmeric powder 1/2 tsp
Oil 3 tbsp
For Tempering, mustard seeds 1 tsp
Jeera 1 tsp
Curry leaves 10-12 nos
Dried whole red chilli `1 nos
To garnish - Green coriander leaves, chopped 1 tbsp
Wash and soak the rice and dal together for 30 minutes
Heat up oil in a pressure cooker, on low flame.
Pour the onions and fry till colour changes to light brown.
Add the tomatoes and cook till they turn soft
Add in the salt, red chilli powder, haldi and green chilli.
Drain the rice and dal and add to this mixture.
Fry for a couple of minutes
Add water, level being 3/4 or 1 inch above the rice and dal .
Water can be added later on too , to adjust the consistency we want.
Now, cook till 3 whistles on full flame.
Open on the pressure being released on its own.
Add more water if little bit watery or mushy consistency is preferred and bring to one boil.
Prepare the tampering- Heat 1 tablespoon oil.
Add the mustard seeds and jeera.
Let them splutter.
Shut off the flame.
Toss in the curry leaves and whole red chilli.
These will get cooked in the hot oil.
Quickly pour over the ready khichda.
Garnish with coriander leaves and serve hot.
Quantity of water needed depends on the type and quality, age etc of the rice. So judge accordingly.
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