Mixed Lentils Khichadi - One Pot Meal

Name: Mixed Lentils Khichadi - One Pot Meal
Cuisine: Indian
Ingredients: 1/3 cup Black Eyed Peas (chawli, lobia); 1/3 cup Green Gram Full (moong dal); 1/3 cup Lentils Full Masoor (massor dal); 1/3 cup Lentils Full Black ( urad dal); 1/2 cup Basmati Rice / Regular Brand; 2 cups Broccoli florets; 1 onion large Chopped; 2 tbsps butter Clarified (ghee) / Refined oil; 1 tbsp Garlic Paste; 1 Bay leaf Dry; 2 cardamom Black (badi or moti elichi); 1 inch Cinnamon stick; a pinch Asafoetida; 2 tsps Cumin jeera (; 1/2 tsp Turmeric (haldi); 1 tsp chili powder Red; 2 tsps Masala Shahi Biryani (I used Everest); Salt as per taste; Coriander Freshly Chopped to garnish

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

Every now and then (read once in 2-3 months) I open all my cupboards, rummage through my storage boxes to check my kitchen inventory. I often come across lentil/ dal packets which are about to get over. The quantity remaining is just about enough for one person, I can barely whip up something substantial out of it; may be except for some veggie-lentils soup.
After being a home-maker for some time now, I found this sure shot way of using up all those small quantities to make a comforting bowl of protein packed khichadi. It’s a simple hassle free one-pot meal which I am sure you and your family will love.
I had a huge broccoli head lying in the fridge which found its way into this khichadi, trust me my better half dint even notice it. If you don’t like broccoli, add any other veggie to suit your taste. Anyway you make it, this combination ends up making you feel good!

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

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Ingredients

1/3 cupBlack Eyed Peas (chawli, lobia)
1/3 cupGreen Gram Full (moong dal)
1/3 cupLentils Full Masoor (massor dal)
1/3 cupLentils Full Black ( urad dal)
1/2 cupBasmati Rice / Regular Brand
2 cupsBroccoli florets
1onion large Chopped
2 tbspsbutter Clarified (ghee) / Refined oil
1 tbspGarlic Paste
1Bay leaf Dry
2cardamom Black (badi or moti elichi)
1 inchCinnamon stick
a pinchAsafoetida
2 tspsCumin jeera (
1/2 tspTurmeric (haldi)
1 tspchili powder Red
2 tspsMasala Shahi Biryani (I used Everest)
Salt as per taste
Coriander Freshly Chopped to garnish

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Steps

1

Take a bowl; add all the lentils to it (not the rice) wash them under running water. Add sufficient water and soak the lentils for two hours. Separately wash the rice under running water, drain and set aside.
2

In the meantime, chop the onions, wash and slice the broccoli florets, mince the garlic and get all your spices ready for the cooking.
3

After 2 hours, drain the lentils; wash rice under running water, drain and set aside. Now take a heavy bottom pan or pressure cooker (you can cook this khichadi directly in the pressure cooker) once the pan or cooker is hot add clarifies butter, add to it asafoetida, cumin, minced garlic, bay leaf, cinnamon, black cardamom and sauté for a min.
4

Then add the onions and sauté till the onions are golden brown, next add turmeric, red chili powder, biryani masala. Sauté again for 2 minutes and then add the broccoli florets.
5

After about a minute, add the lentils along with the rice and 3-4 cups of water. Add salt, check the seasoning.
6

Cook for 20-25 minutes on medium flame (2 whistles on medium flame)
7

Serve hot with a dollop of clarified butter, roasted poppadum’s, crud or spicy pickle.