Khichdi

Name: Khichdi
Yield: 2 Servings
Cuisine: Indian
Ingredients: 1/2 cup moong+masoor dal; 1/2 cup rice - you can add any rice, regular short or medium-grained rice or even basmati; 1 small to medium sized onion - finely chopped; 1 medium sized tomato - chopped; 1/2 inch ginger - finely chopped; 1 dry red chilly; 1 small green mirch - chopped; 1 teaspoon cumin seeds; 1/4 teaspoon turmeric powder; 1 pinch asafoetida (hing); 1/2 teaspoon Kitchen King Masala (This gives extra flavor); 4-4.5 cups water; 2 tablespoon oil or ghee (clarified butter); salt as required

Soniya Vijaywargi @cook_23040359

Pune,India

My Go-to Meal for Lunch and during this lockdown it surely is a comfort food while working from home.

Soniya Vijaywargi @cook_23040359

Pune,India

My Go-to Meal for Lunch and during this lockdown it surely is a comfort food while working from home.

Saved

Ingredients

2 Servings

1/2 cupmoong+masoor dal
1/2 cuprice - you can add any rice, regular short or medium-grained rice or even basmati
1small to medium sized onion - finely chopped
1medium sized tomato - chopped
1/2 inchginger - finely chopped
1dry red chilly
1small green mirch - chopped
1 teaspooncumin seeds
1/4 teaspoonturmeric powder
1 pinchasafoetida (hing)
1/2 teaspoonKitchen King Masala (This gives extra flavor)
4-4.5 cupswater
2 tablespoonoil or ghee (clarified butter)
salt as required

Saved

Steps

1

Rinse and wash ½ cup moong+masoor lentils and ½ cup rice together very well. soak both of them together for 30 minutes in water. Then drain and keep aside.
2

Heat 1.5 tbsp ghee or oil in a pressure cooker. Add ¾ tsp cumin/jeera, 1 dry red chilly
3

When cumin splutters then add finely chopped onions (1 small to medium-sized onion). Saute onions till translucent.
4

Once the onions become translucent, then add 1 medium sized chopped tomato, 1 small sized chopped green chilli and ½ inch chopped ginger (or grated ginger)
5

Stir and add 1/4 teaspoon turmeric powder and a pinch of asafoetida (thing), and 1/2 teaspoon kitchen king masala
6

Saute till the tomatoes soften
7

Add the drained rice and moong lentils to the pressure cooker. stir for a minute
8

Add 4 to 4.5 cups water. Add salt and 1/2 teaspoon ghee as required. Stir well
9

Close the lid tightly and pressure cook on a high flame for 6 to 7 whistles.
10

And your Khichdi is ready to be served. Serve Hot.
11

I love my Khichdi to be served with tomato chutney, roasted papad, and baigan bhaja as accompaniments