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Preparation Time : 0
Cook Time : 0
Total Time : 0
Serves 3 serving
Rice - 1 cup
Toor Dal - 3/4 cup
Onion medium size - 1
Tomato small size - 2
Ginger - piece1 inch
Green chili - 2
Turmeric Powder - 1/4 teaspoon
Chili powder - 1/2 teaspoon
Garam Masala - teaspoon 1/8
Oil - 1 tablespoon
Water - 2.5 to 3 cups
Corriander leaves chopped - 1/8 cup
Garlic chopped - 3 cloves
Jeera - 1 teaspoon
Ghee - 3 tablespoons
Asafoetida - 1/4 teaspoon
Dried Red chili - 2
For Khichdi: Wash rice grain and Toor dal (lentil) and soak in water while the preparation is in progress
Pour oil in a pressure cooker and add chopped onion, chopped green chili and grated ginger.
Sauté this mixture until the onion turn slightly brown on the edges. Add salt, turmeric and chili powder. Fry until the rawness of the masala added goes away.
Add the tomatoes and sauté until soft.
Add the soaked rice and toor dal. Pour in the water mix well. Cook for 3 whistles on medium flame.
Wait until the steam releases off the cooker. Sprinkle garam masala and chopped coriander leaves and mix well.
For the Tadka/Tempering:
Heat ghee in a pan. Add the jeera and let splutter. Add in the red chili and chopped garlic. Reduce flame to SIM at this point. Wait until the garlic turns slightly brown. Remove the pan from heat and add in the asafetida.
Pour the mixture over the prepared rice and mix well.
Serve hot with pickle and papad.
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