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Preparation Time : 15
Cook Time : 20
Total Time : 35
raw rice -1 cup
moong dal - 1/2 cup
potatoes - 6 medium boiled
onion -2 medium finely chopped
green peas -1/4 cup
carrot - 1/4 cup chopped (optional)
tomato -1 medium finely chopped
garlic -6 cloves finely chopped
cumin seeds -1/2 tsp
dry chilly - 4
turmeric powder -1 tsp
chilly powder - 1 tsp
coriander leaves -1 tbsp
mustard oil - 3 tbsp
salt - 1.5 tsp
pure ghee - 1 tbsp
lemon - 1 optional
coriander leaves - 1 cup chopped (for dhaniya chutney )
garlic - 6-8 cloves peeled
green chillies - 4 / as per taste and heatness
lemon juice -2 tsp
mustard oil - 2 tsp
Heat a heavy bottom pan on medium heat and dry roast moong dal till light brown. Wash daal and rice together at least trice.
Put daal and rice in pressure cooker. Add double + 1 cup extra water in it. Now add turmeric powder, salt and chopped carrot in mixture and cook till 3 whistles. Cool it down naturally.
Heat oil in a kadai on medium heat. Crack cumin seeds and dry chillies in oil for 30 second. Now add chopped onion, garlic, a pinch of salt and fry till pink colour. Take out 1/3 fried onion and 2 piece chillies for chokha.
Now add green peas and chopped tomatoes in rest of onion in kadai and fry for another 5 min with lid.Stir in between to avoid burning. When green peas turns tender add chilli powder and cook for 1 min.
Add this fried masala in cooked rice - daal and stir very gently. Add little water if mixture is very thick and mix well. Cook for another 5 min on low heat so that flavor mix properly. Add 1 tsp chopped coriander leaves and mix well.
When boiled potatoes are hot mash it very carefully with help of back side of bowl. Add fried onions, fried chilly, salt, chopped coriander leaves and mix very well with hand. Keep aside.
Chutney - Put all ingredients in chutney jar and make a fine paste.
Serve hot khichari with pure ghee / lemon juice as per your preference with chokha, chutney, fresh curd, pickle and papad.
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