Tendli ki Khichdi

Name: Tendli ki Khichdi
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 cups tendli, sliced horizontally/ kundru; 1 1/2 cups long grained rice; 1/2 Cup Moong dal; 1 Onion Sliced; 2 Bay leaves; 1/2 tsp cumin seeds (jeera); 5 cardamoms (elaichi); 1/2 of cinnamon (dalchini); 5 cloves /laung / lavang; 1/4 tsp ShaiJeera / cumin; 6 black pepper; 2 green chillies, slit green chillies lengthwise; 5 curry leaves (kadi patta); Handful conriander leaves; 1/4 tsp asafoetida (hing); 1/2 tsp turmeric powder (haldi); 1/2 tsp chilli powder; 1/4 cup freshly grated coconut; 1 tbsp Conriander seed powder; 1 tbsp oil; to taste salt

Priyanka Netikunta @cook_15576242

Hyderabad

#riceisthebest, Khichdi or khichri, is a very popular dish from the Indian subcontinent made from rice and lentils (dal), but other variations include bajra and mung dal kichri. In Indian culture, it is considered one of the first solid foods.
Accounding to me, If your lazy to to prepare various course of meals,
Simple Just put all ur ingredients and your Khichdi is ready.

Priyanka Netikunta @cook_15576242

Saved

Ingredients

15 mins

4 servings

1 1/2 cupstendli, sliced horizontally/ kundru
1 1/2 cupslong grained rice
1/2 CupMoong dal
1Onion Sliced
2Bay leaves
1/2 tspcumin seeds (jeera)
5cardamoms (elaichi)
1/2of cinnamon (dalchini)
5 cloves /laung / lavang
1/4 tspShaiJeera / cumin
6black pepper
2green chillies, slit green chillies lengthwise
5curry leaves (kadi patta)
Handfulconriander leaves
1/4 tspasafoetida (hing)
1/2 tspturmeric powder (haldi)
1/2 tspchilli powder
1/4 cupfreshly grated coconut
1 tbspConriander seed powder
1 tbspoil
to tastesalt

Saved

Steps

15 mins

1

Wash and soak the rice and moong dal for about 10 minutes. Drain and keep aside.
2

Heat the oil in a pan. Add cumin seeds, cardamoms, cinnamon, cloves, pepper, green chillies, curry leaves and asafoetida and saute for min, Later add onion and saute until it turns pink.
3

Add the turmeric powder, chilli powder, half the spice powder and salt and mix well. Saute for a another 2 minutes.
4

Add the tendli and rice and saute for a few minutes
5

Add 3 cups of hot water and cook on slow flame till the rice is tender.
6

Add ¼ cup grated coconut and the remaining half of the spice powder. Cover and cook for about 2 minutes on a very slow flame.
7

Serve hot, garnished with the coconut, coriander, Papad or Kadi